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These Eggnog Gooey Butter Cookies are packed with the flavors of eggnog in a cookie (no eggnog needed). They’re a soft cookie, with a bit of a doughy texture inside, hence the “gooey” part; another version of a crinkle cookie.

These cookies will be perfect on your holiday cookie tray, or for a cookie exchange,

The dough is easy to make, then refrigerate for several hours or overnight, then scoop, roll in powdered sugar, and bake. Easy but SO good! There’s nothing like making “from scratch” cookies. Enjoy!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Servings: About 40 cookies


  • 2 1/2 cups all-purpose flour, sifted (measure after sifting, don't scoop it into your measuring cup, spoon it in)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. nutmeg, plus more for dusting
  • 1/2 tsp. ground cinnamon
  • 1 (8-ounce) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 Tbsp light rum (or 2 tsp. rum extract; if you use extract, add 1 1/2 Tbsp. water)
  • 2 tsp. vanilla extract (not imitation)
  • 1/4 tsp. almond extract (not imitation)
  • 1 large egg + 1 large egg yolk
  • 1 1/2 cups powdered sugar, for rolling cookies in, plus more for dusting if desired


  1. In a medium bowl whisk together the flour, baking powder, salt, and spices until combined. Set aside.

  2. In a mixer, cream together the cream cheese and butter until smooth. Beat in the sugar, rum, vanilla and almond extracts; beat until light and fluffy, scraping sides of bowl with a spatula as needed. Add egg and egg yolk and beat in well until light and creamy, about 2 minutes on medium speed.

  3. On low speed, gradually add flour mixture and mix just until combined. Dough will be sticky. Cover bowl and refrigerate for several hours, or overnight.

  4. When ready to bake, preheat the oven to 325°F. Line two cookies sheets with parchment paper; set aside. Put 1 1/2 cups powdered sugar in a small bowl; set aside.

  5. Using a medium cookie scoop, scoop dough and scrape on the side of the bowl so they all the dough balls are the same size. Roll in your hands to make a ball, then roll in powdered sugar. Place dough balls on cookie sheets, 2-inches apart. Bake in a preheated oven 14-15 minutes. Do not overbake, do not allow to brown. The cookies will be soft and seem just underdone in the centers.

  6. Place cookie sheets on a wire rack to cool for 10 minutes, sprinkle with freshly grated nutmeg while they're still warm. Then carefully remove the cookies to the rack to cool completely. Dust with additional powdered sugar if desired. Store cookies in an airtight container.

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