These cake mix eggnog cookies are soft, chewy, and perfect for the holiday season. Finished with rich eggnog buttercream, they are an easy way to enjoy eggnog’s festive flavor.
Easy Eggnog Cookies
These delicious eggnog cookies are chewier than your typical cake mix cookie, thanks to the eggnog added directly into the dough. One of the reasons I love using cake mix for my holiday cookies is the simplicity it brings to my holiday baking. With so much going on during the season, shortcuts like these make it easier to make homemade treats.
I’ve always been a fan of the warm, cozy flavors of eggnog, especially when it comes to desserts. There’s something about that hint of nutmeg and rich, creamy flavor that feels like the holidays. Eggnog lovers, be sure to check out my Eggnog Poke Cake and No-Bake Eggnog Pie.
Simple Ingredients
- White cake mix: Forms the base of these cookies, providing a light, fluffy texture.
- Ground nutmeg: Brings warm, classic holiday spice to the cookies and frosting.
- Ground cinnamon: Adds extra warmth and spice to the cookie dough.
- Canola oil: Keeps the cookies soft and chewy.
- Eggnog: Adds moisture and eggnog flavor to both the cookies and frosting.
- Egg: Binds the dough together for structure.
- Unsalted butter: Makes the buttercream rich and smooth.
- Powdered sugar: Sweetens and thickens the buttercream.
- Vanilla extract: Enhances the flavor in the frosting.
- Salt: Balances the sweetness of the buttercream.
Making the Cookies
- Prep: Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper to prevent sticking.
- Prepare the dough: In a large bowl, mix the cake mix, eggnog, canola oil, egg, ground nutmeg, and ground cinnamon until well combined.
- Scoop and bake: Using a 2-tablespoon cookie scoop, drop portions of dough onto the prepared cookie sheets. Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the buttercream: In a large bowl, beat the butter until smooth. Add the powdered sugar, 1 tablespoon of eggnog, ground nutmeg, vanilla extract, and salt. Beat until the frosting is fluffy, adding more eggnog if needed to reach your desired consistency.
- Frost the cookies: Once the cookies are fully cooled, pipe or spread the eggnog buttercream onto each one. Top with a sprinkle of nutmeg, if desired. Enjoy!
Variations and substitutions
Cake mix flavor – Swap the white cake mix for vanilla, spice, or yellow cake mix for a different flavor profile.
Butter instead of oil – Replace the canola oil with melted butter in the cookie dough for a richer flavor and softer texture.
Rum extract – Add 1/2 teaspoon of rum extract to the cookie dough or frosting for a subtle rum flavor without affecting the texture. Avoid using real rum, as the amount needed would alter the consistency.
Glaze option – Skip the buttercream and drizzle a simple eggnog glaze over the cookies. Mix powdered sugar with a few tablespoons of eggnog until it reaches a pourable consistency, and drizzle over the cooled cookies.
Frosting alternatives – Use store-bought vanilla or cream cheese frosting instead of making the eggnog buttercream for a quicker option.
Tips for Success
- Chill the dough – This dough is stickier than regular cake mix cookie dough. If it’s too sticky to scoop, chill it in the fridge for 20-30 minutes to make handling easier.
- Use the right size cake mix – This recipe works best with a 15.25-ounce cake mix. I haven’t tested it with the smaller 13.25-ounce Betty Crocker mixes, so results may vary if you use them.
- Pipe the frosting – For an elevated appearance, pipe the eggnog buttercream onto the cookies. I used a piping bag fitted with a Wilton 2M tip.
- Let the cookies cool – Ensure the cookies are completely cooled before frosting to prevent the buttercream from melting.
- Adjust the frosting – If the buttercream is too thick, add a bit more eggnog, a teaspoon at a time, to reach your desired consistency for piping or spreading.
How to store the cookies
Store the cookies in an airtight container at room temperature for 3-4 days. If you pipe the frosting, avoid stacking them, as the frosting could get crushed.
The cookies can be frozen for up to 3 months in an airtight container or freezer bag. Thaw at room temperature before serving.
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Cake Mix Eggnog Cookies
Ingredients
Cookies
- 1 (15.25 ounce) box white cake mix
- 3 tablespoons canola oil
- 2 tablespoons eggnog
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Frosting
- 1/4 cup unsalted butter softened
- 2 1/4 cups powdered sugar
- 1-2 tablespoon eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
- In a large bowl, mix together the cake mix, eggnog, canola oil, egg, ground nutmeg, and ground cinnamon until well combined.
- Using a 2-tablespoon cookie scoop, drop portions of dough onto the prepared cookie sheets. Bake for 9-11 minutes, or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat the butter until smooth. Add the powdered sugar, 1 tablespoon of eggnog, ground nutmeg, vanilla extract, and salt. Beat until the frosting is fluffy, adding more eggnog if needed to reach your desired consistency.
- Once the cookies are fully cooled, pipe or spread the eggnog buttercream onto each one. Sprinkle with a little extra nutmeg, if desired. Enjoy!
Notes
- Store the cookies in an airtight container at room temperature for 3-4 days. If you pipe the frosting, avoid stacking them, as the frosting could get crushed.
- The cookies can be frozen for up to 3 months in an airtight container or freezer bag. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.