Name: Red Velvet Cookies with Eggnog Frosting Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 1 3/4 cups (220g) all-purpose flour (fluffed, spooned, and leveled); 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 8 tablespoons unsalted butter, room temperature; 1 cup granulated sugar; 1 large egg, room temperature; 1 tablespoon eggnog (or milk); 1 tablespoon red food coloring or ¾ teaspoon gel; 1 ½ teaspoons vanilla extract; 1 teaspoon peppermint extract (optional for holidays); 1/4 cup sour cream, room temperature; Sprinkles for decorating (optional); 4 oz. cream cheese, room temperature; 2 tablespoons unsalted butter, room temperature; 2 tablespoons eggnog (or milk); 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/2 teaspoon ground cinnamon; Pinch of ground nutmeg and salt

There’s something magical about combining classic flavors in unexpected ways, and this Red Velvet Cookies with Eggnog Frosting Recipe does exactly that. Imagine soft, rich red velvet cookies topped with a smooth, spiced eggnog frosting—perfectly festive and downright delicious.

The image shows a white plate with seven red cookies, each with one layer of white cream frosting swirled on top. The frosting has small red and pink sugar sprinkles scattered over it. The red cookies have a soft, slightly cracked texture and the frosting looks smooth and creamy. The plate sits on a white marbled surface that is softly out of focus, giving the picture a fresh and clean look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cookies with Eggnog Frosting Recipe
Top Tip
How to Serve Red Velvet Cookies with Eggnog Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies with Eggnog Frosting Recipe

Why You'll Love This Recipe

I remember the first time I made these cookies, and the house smelled like a cozy holiday dream. They’re not just pretty—they have that perfect tender crumb with a touch of cocoa, and the eggnog frosting brings this warm, nostalgic twist that really elevates the whole experience.

A Festive Flavor Combo: The eggnog frosting adds a seasonal spice that pairs beautifully with the cocoa and vanilla notes in the cookies.
Soft, Tender Texture: Thanks to sour cream and butter, these cookies stay soft and moist, unlike your typical crispy ones.
Customizable Color & Toppings: You can easily adjust the red intensity or get creative with holiday-themed sprinkles and decorations.
Perfect for Cookie Exchanges: They hold their shape well and look stunning on a platter, making them a showstopper at any gathering.

The image shows many red velvet cookies spread out on a white marbled surface. Most cookies have a smooth cream-colored frosting layer topped with red sugar crystals. Some cookies are decorated like Santa faces with three layers: a base cookie, a cream frosting layer covering the whole cookie, red sprinkles forming a hat shape at the top, shredded coconut arranged to look like a beard at the bottom, two small round dark chocolate pieces for eyes, a red candy for a nose, and a tiny white marshmallow on the side of the hat. Other cookies have white chocolate chips scattered across their red base with no frosting. A small ceramic bowl holds a mix of red and clear crystals, with some spilled nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Cookies with Eggnog Frosting Recipe plays a key role in building flavor and texture. I like to make sure my butter and eggs are room temperature, which really helps the dough come together smoothly and makes for those tender cookies we all want.

Flat lay of a small pile of all-purpose flour on a simple white ceramic plate, a small heap of unsweetened cocoa powder in a white ceramic bowl, a whole large brown egg with a clean shell, a few tablespoons of unsalted butter cut into cubes on a white ceramic dish, a small white bowl filled with granulated sugar, a small white bowl containing thick sour cream, a small white bowl with bright red gel food coloring, a small white bowl of vanilla extract, a small white bowl with peppermint extract, and a small white bowl of powdered sugar, all ingredients fresh and natural, arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the dough, provides structure; fluffing and spooning before measuring prevents dense cookies.
Unsweetened cocoa powder: Gives that characteristic red velvet hint of chocolate without overpowering the sweetness.
Baking soda: Helps cookies rise and gives a slight lift for a softer bite.
Butter (unsalted): Adds richness and moisture; room temperature butter creams easily with sugar for an airy texture.
Granulated sugar: Sweetens and contributes to that tender crumb.
Large egg: Binds ingredients and adds moisture; room temperature eggs mix better in the batter.
Eggnog: Adds richness and a subtle holiday flavor; I sometimes swap it for milk if eggnog’s not on hand.
Red food coloring: Or gel/beet powder for a festive pop of color—this is optional but so worth it for the classic look.
Vanilla extract: Deepens flavor and balances sweetness.
Peppermint extract: Totally optional but I love the holiday twist it lends.
Sour cream: The secret to soft, moist cookies with a slight tang that complements the eggnog frosting.
Sprinkles (optional): Because who doesn’t love a pop of color and fun?
Cream cheese (for frosting): Gives the frosting tang and creaminess that pairs perfectly with the cookie.
Powdered sugar: Sweetens the frosting smoothly.
Ground cinnamon and nutmeg: Warm spices that make the frosting feel like holiday magic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Red Velvet Cookies with Eggnog Frosting Recipe is so easy to tweak for your preferences or dietary needs. Feel free to swap out extracts, add mix-ins, or adjust decorations—this is your chance to make it feel personal and fun.

Variation: One year, I replaced the peppermint extract with orange zest and a splash of orange extract—totally changed the vibe and was a huge hit with family.
Dairy-Free Option: Try coconut cream instead of sour cream and substitute vegan butter and cream cheese for the frosting.
Color Swap: Skip the red food coloring and use natural beet powder for a beautiful earthier red that’s just as festive.

Step-by-Step: How I Make Red Velvet Cookies with Eggnog Frosting Recipe

Step 1: Prep Like a Pro

First things first: I always make sure my butter, sour cream, and eggs have time to come to room temperature. Trust me, this little step helps everything come together smoothly and gives you that soft, tender cookie texture. Preheat your oven to 350°F and prepare two baking sheets by lining them with parchment paper or silicone mats—no sticking, no mess!

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. This ensures there are no lumps, and your dry ingredients are evenly distributed, which is super important for consistent cookies.

Step 3: Cream Butter and Sugar

Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for about 2 minutes until fluffy and light. This is when the magic starts—properly creamed butter and sugar make for those coveted soft crumbs.

Step 4: Add Wet Ingredients

Next, add the egg, eggnog, red food coloring, vanilla, and optional peppermint extract. Beat on medium until everything combines evenly, about 30 seconds. The mixture will look rich and vibrant—feel free to sneak a little taste here!

Step 5: Combine Flour and Sour Cream

Reduce the mixer speed to low and add half of your dry ingredients, then the sour cream, followed by the remaining dry mix. Mix just until combined to avoid overworking the dough, which keeps cookies soft rather than dense.

Step 6: Form the Cookies

The dough will be sticky here—don’t be alarmed! I spray my hands lightly with cooking spray and then dust with flour to help shape perfect two-tablespoon balls. Space them about 2½ inches apart on your prepared sheets because they spread a bit as they bake.

Step 7: Bake Until Just Set

Bake at 350°F for 9 to 11 minutes. You want the centers barely set but still soft; that way, your cookies stay chewy and tender. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely—this step prevents breakage when frosting.

Step 8: Frost with Eggnog Cream Cheese Goodness

Using your stand mixer’s paddle attachment again, beat the cream cheese, butter, two tablespoons of eggnog, and vanilla until smooth and creamy. Then add cinnamon, nutmeg, and gradually the powdered sugar, finishing with a frosting you can spread easily but that holds its shape nicely.

Step 9: Decorate and Enjoy

Spread the frosting on cooled cookies and decorate with sprinkles, candy canes, or festive holiday shapes. Watching the colors pop together is such a joyful moment, and the best part? Sharing these beauties with friends and family!

Top Tip

From making these Red Velvet Cookies with Eggnog Frosting Recipe myself more times than I can count, I’ve learned a few little secrets that really help you get perfect cookies every time—and keep the frosting fresh and dreamy.

Room Temperature Ingredients: Having everything at room temp—especially butter, eggs, and sour cream—makes mixing easier and your dough smoother.
Don’t Overmix: Stop mixing as soon as the flour disappears. Overworking the dough can make cookies tough.
Sticky Dough Hack: Spray hands with cooking spray and dust lightly with flour before shaping balls; this keeps the dough manageable without drying it out.
Cool Before Frosting: Wait until cookies are completely cool before frosting. Warm cookies will melt the frosting and create a mess.

How to Serve Red Velvet Cookies with Eggnog Frosting Recipe

Garnishes

For garnishes, I love using classic red and green sprinkles for a festive look. Mini crushed candy canes add a fun peppermint crunch that goes perfectly with the frosting. Sometimes, I get playful and use edible glitter or tiny festive cookie shapes on top to impress guests.

Side Dishes

These cookies pair wonderfully with a warm cup of spiced coffee or a simple glass of cold milk—sometimes I serve them alongside a hot cocoa bar during holiday parties to really bring the cozy vibes home.

Creative Ways to Present

I’ve arranged these cookies on tiered dessert trays with fresh evergreen branches and cinnamon sticks for Christmas gatherings—it’s not just tasty but visually stunning. Wrapping a few in cellophane with a ribbon also makes a delightful homemade gift!

Make Ahead and Storage

Storing Leftovers

I like to keep leftover cookies in an airtight container in the fridge. This keeps the frosting fresh and the cookies soft for up to 5 days. Just be sure to let refrigerated cookies come to room temp before serving—they taste just like fresh!

Freezing

These cookies freeze beautifully unfrosted. I freeze them in a single layer on a baking sheet first, then transfer to a container or freezer bag. When you’re ready to frost, thaw overnight in the fridge and then add the eggnog frosting fresh for best results.

Reheating

If you want to warm up leftover cookies, I suggest a few seconds in the microwave (about 10-15 seconds) or 5 minutes in a 300°F oven wrapped loosely with foil to avoid drying. Frosting stays intact better if you reheat unfrosted and frost after warming.

Frequently Asked Questions:

Can I make these cookies without the red food coloring?

Absolutely! The red color is mostly for traditional looks. You can skip it entirely, or use natural beet powder for a gentle tint without any artificial colors. The flavor won’t change much at all.

Can I substitute the eggnog in the frosting?

Yes, if you don’t have eggnog or want to avoid dairy, you can substitute with milk or a plant-based milk alternative. It won’t have quite the same festive flavor, but the frosting will still be creamy and delicious.

How long do these cookies stay fresh?

When stored in an airtight container in the fridge, these cookies stay soft and fresh for up to 5 days. Bringing them to room temperature before eating helps restore that fresh-baked feel.

Can I make the dough ahead of time?

Yes! You can prepare the cookie dough up to 24 hours in advance. Just wrap it tightly and refrigerate. Bring it to room temperature before scooping and baking for best results.

Final Thoughts

This Red Velvet Cookies with Eggnog Frosting Recipe has quickly become one of my go-to holiday treats because it brings together cozy flavors and eye-catching colors that really delight everyone. I hope you give these a try and end up making it a tradition, too—there’s so much joy in baking, sharing, and savoring every bite. You’ll love how effortlessly festive and delicious this recipe is!