Eggnog logs are Christmas cookies that taste like eggnog but don’t actually have eggnog in them. These sugar cookies have nutmeg and rum flavoring to imitate this favorite holiday drink! The vanilla icing and toasted chopped pecans add a festive flair!
Eggnog cookies shaped like logs are fun to make and even better to eat! You shape the soft sugar cookie-like dough into long ropes. Then, cut them in 3″ lengths to bake. When the eggnog logs are completely cool, dip them in vanilla icing and toasted pecans.
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These Christmas cookies were the previous favorite of my youngest child. If you read the Peppermint Icebox Cookies recipe, you’ll see how he does occasionally change his favorites! I think eggnog log cookies were his best cookie when he was little, because of the icing!! 😉
For this eggnog cookie recipe, I used to get little helpers to roll the dough into logs. My helpers were always super motivated because they knew that tasting the finished cookie recipe was the pay! Some of these aides do not like nuts on their Christmas cookies, so I always make half with and half without the pecans! Of course, as my small helpers grow up, they are getting busier so I don’t always have them here to assist me! They do still somehow show up for tasting.
On a Christmas cookie tray, Eggnog Logs are a unique and eye-catching cookie! For Christmas gifts, a tray filled with the best Christmas cookies is always appreciated.
Why You Will LOVE Eggnog Logs!!
- Taste like eggnog!
- Unique Christmas cookie!
- Fun to make and eat!
- Can be made ahead and frozen!
- A sugar cookie-type.
Eggnog logs are one of the best Christmas cookies! What says holidays better than the classic flavors of nutmeg and rum together? This cookie recipe is basically a sugar cookie dough with the traditional eggnog flavors added to it. Then, dipped in icing and toasted pecans to create a completely elegant cookie!
Celebrate National Eggnog Day on December 24th with Eggnog Log Cookies!!
History of Eggnog
Eggnog originated in Europe centuries ago. There were these medieval monks who would regularly drink a warm ale punch that included eggs and figs. Rum became the addition of choice in the American colonies. It was cheaper than brandy and there were also plenty of eggs and milk. This is how eggnog as we know it evolved from a hot alcoholic beverage of medieval monks to what it is today. Of course, many of us enjoy eggnog without any alcohol!
Ingredients in Eggnog Logs
- Butter, I use salted butter as usual in these cookies.
- Granulated sugar
- Egg
- Vanilla extract
- Rum flavoring
- All purpose flour
- Nutmeg
- Vanilla Frosting
- Pecans, toasted and chopped.
How to Make Eggnog Logs
For the cookies
1.Beat the butter and sugar at medium speed until creamy.
2. Add the egg, and mix well.
3. Add the nutmeg, rum extract and vanilla extract. Mix well.
4. Add the flour and stir to combine. The dough should be soft and shapeable.
5. Divide the dough into large handfuls. Roll out long ropes, about 1/4 inch thick. Cut into 3 inch long pieces and place on an ungreased cookie sheet.
6. Bake at 350°F for 10-12 minutes.
7. Toast and chop the pecans and make the icing while the cookies are baking.
8. Dip the ends of the cookies into the icing and then into the pecans. Or, you can spread the icing with a knife. To make dipping easier, I microwave a small amount of icing in a small bowl for 10-15 seconds and stir. Whenever it thickens, just microwave again.
For the Icing
1. Beat the butter, icing sugar, milk and vanilla together until a smooth consistency.
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Other Christmas Recipes to Try
Eggnog Logs
Eggnog logs are a Christmas cookie that tastes like eggnog but doesn't actually have eggnog in it. This sugar cookie has nutmeg and rum flavoring to imitate this favorite holiday drink! The vanilla icing and toasted chopped pecans add a festive flair!
Ingredients
For the cookies
For the icing
Instructions
How to Make Eggnog Log Cookies
Beat the butter and sugar at medium speed until creamy.
Add the egg, and mix well.
Add the nutmeg, rum extract and vanilla extract. Mix well.
Add the flour and stir to combine. The dough should be soft and shapeable.
Divide the dough into large handfuls. Roll out long ropes, about 1/4 inch thick. Cut into 3 inch long pieces and place on an ungreased cookie sheet.
Toast and chop the pecans and make the icing while the cookies are baking.
Dip the ends of the cookies into the icing and then into the pecans. Or, you can spread the icing with a knife. To make dipping easier, I microwave a small amount of icing in a small bowl for 10-15 seconds and stir. Whenever it thickens, just microwave again.
For the Icing
Beat the butter, icing sugar, milk and vanilla together until a smooth consistency.
Servings 60
- Amount Per Serving
- Calories 97kcal
- Calories from Fat 47kcal
- % Daily Value *
- Total Fat 5g8%
- Sodium 35mg2%
- Potassium 18mg1%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.3g2%
- Sugars 6.3g
- Protein 1g2%
- Vitamin A 6 IU
- Thiamin 6 mg
- Riboflavin 4 mg
- Manganese 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the dough isn't holding together well, mix it a bit longer. It should be a soft, workable dough that isn't too sticky.
If you don't have nutmeg, you can substitute allspice, but just use 1/2 tsp.
The dough ropes are easiest to handle if you start with smaller amounts of the dough.
To make the icing dippable, just microwave it in 10 second increments, stirring between, until it's dippable but not too runny.
Toasted pecans definitely taste better than raw!
