Delicious Eggnog Cookies have the flavor of the holiday season. Soft cakey cookies with eggnog flavor topped with eggnog glaze are sweet treats perfect for holiday parties. It’s an easy recipe for eggnog lovers!
If the traditional eggnog flavor puts you in the holiday spirit these soft eggnog cookies are a perfect treat. They are great for a holiday cookie exchange and perfect Christmas cookies. With traditional eggnog flavors they are very easy to make which is great during the busy holiday season.
Their tender texture makes them favorite. If you are an eggnog fan you’ll love our Eggnog Snickerdoodles and Eggnog Cut Out Sugar Cookies too! With a glass of homemade egg nog.
Recipe Ingredients Notes
All purpose flour. Regular or gluten-free measure-for-measure flour blend work. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend.
Baking soda and Baking powder. The combination helps the cookies rise while keeping them soft.
Spices. Ground cinnamon and nutmeg give the eggnog cookies a classic eggnog flavor. Use fresh spices (older spices dull in flavor). If possible grate the nutmeg yourself!
Granulated sugar and light brown sugar. Mixing the types of sugar sweetens the cookies with a touch of caramel flavor.
Unsalted butter. Start with room temperature or softened butter.
Prepared eggnog. Use whole fat prepared eggnog for the best flavor and result both for the cookies and the glaze. Using leftover eggnog works great for these easy cookies too.
Powdered sugar. This is used to make the glaze. Sift out any hard lumps before mixing the glaze.
How to make these Eggnog Cookies
STEP 1. Preparation
Preheat oven to 350 degrees F. Line a line baking sheets with parchment paper or a silicone baking mat.
STEP 2. Make the cookie dough
In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined (photos 1-2). Set aside.
In the bowl of a stand mixer fitted with paddle attachment (or in a large mixing bowl using a hand held electric mixer) cream butter, granulated sugar and light brown sugar together until light and fluffy (photo 3).
Add the egg and vanilla extract to the butter mixture and mix until combined (photo 4).
Add the 1/2 cup eggnog to the butter mixture and mix until combined (photo 5).
Add about half of the flour mixture into the eggnog mixture (wet ingredients), mix until combined (photo 6). Add the other half and mix until well combined and a dough is formed (photo 7).
STEP 3. Roll into balls
Using a medium cookie scoop, (2 tablespoons size), drop balls of dough on cookie sheet 2 inches apart (photo 8).
Lightly spray the bottom of a glass and use the glass to slightly flatten the balls of cookie dough. (push the dough down to about half of what it was in ball form; about ½ inch thick)(photo 9).
STEP 4. Bake and Cool
Bake for 9-11 minutes, just until the tops are no longer wet and the edges have started to brown (photo 10).
Remove from the oven and allow to cool for 2-3 minutes while on the cookie sheet. Move the cookies to a wire rack to finish cooling. Allow cookies to fully cool before glazing.
STEP. 5 Glaze
In a small bowl combine the powdered sugar and 3 tablespoons of eggnog. Whisk together to make the glaze (photo 11).
Drizzle the glaze over the tops of the cookies (photo 12). The glaze will begin to set within 15 minutes and the cookies can be stacked after 1 hour.
Using rum or rum extract. Rum is a classic ingredient in boozy eggnog. If desired you can substitute actual rum for the vanilla extract or if you like the flavor without the booze, use rum extract. Another option would be to use rum extract in the glaze for a touch of rum flavor. Add 1/2 teaspoon.
Sprinkle of nutmeg. There is plenty of nutmeg flavor in these easy eggnog cookies but if desired additional nutmeg can be sprinkled on the glaze right after adding it before it sets.
Spoon the flour don’t scoop! Spoon the flour into a measuring cup filling it higher than the rim. Use the flat side of a dining knife to skim off any excess flour. This method will ensure the proper amount of flour and not too much flour as can happen when scooping flour.
How to Store
Store the cookies in an airtight container. They are best in the first 2-3 days but can be kept up to 5 days. Separate layers with parchment paper or wax paper. The cookies will continue to become softer as they are stored.
Frequently Asked Questions
Yes! Allow the cookies to cool fully and do not glaze. Place them in an airtight freezer safe container and freeze up to 2-3 months. Thaw in the refrigerator and glaze before serving.
We’ve only made them with whole fat store-bought eggnog which is usually thicker than homemade eggnog.
Flattening them helps them cook more uniformly and make a prettier cookie. If they are not flattened they turn out puffy in the middle and don’t look as nice when glazed.
More recipes you’ll love!
- 2 1/4 cup all purpose flour regular or gluten-free measure-for-measure flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 3/4 cup unsalted butter softened
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1/2 cup eggnog use full fat store bought eggnog
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large bowl, whisk the flour, baking soda, baking powder, nutmeg, cinnamon, and salt. Set aside.2 1/4 cup all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon nutmeg, 3/4 teaspoon cinnamon, 1/4 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand held mixer cream together the sugars and butter until light and fluffy.3/4 cup granulated sugar, 1/4 cup light brown sugar, 3/4 cup unsalted butter
- Add in the egg and vanilla extract; mix until combined.1 large egg, 1 1/2 teaspoon vanilla extract
- Pour half of the flour mixture into the wet mixture and mix just until combined. Add the eggnog; mix until combined and then mix in the remaining flour mixture. Continue mixing until a soft dough has formed.1/2 cup eggnog
- Using a medium cookie scoop, yielding 2 tablespoons, drop balls of dough on cookie sheet 2 inches apart.
- Lightly spray the bottom of a glass with non-stick cooking spray and use the glass to slightly flatten the balls of cookie dough. (push the dough down to about half of what it was in ball form, about ½ inch thick).
- Bake for 9-11 minutes, just until the tops are no longer wet and the edges have started to brown.
- Remove from the oven and allow to cool for 2-3 minutes while on the cookie sheet. Move the cookies to a wire rack to finish cooling completely. Glaze the cookies once fully cooled.
- To make the glaze, whisk the powdered sugar and eggnog until lumps have disappeared.1 cup powdered sugar, 2-3 tablespoons eggnog
- Drizzle the glaze over the cooled cookies and allow to sit until the glaze has set. The glaze will begin to set in about 15 minutes and cookies can be stacked after 1 hour.
Hi Toni, I love your site and I love this recipe for Eggnog Cookies! I already have some storebought eggnog in my fridge that I could use so here goes! Thanks for sharing!
Toni Dash says
Yay!! Thanks for you kind comment Charles! You made my day. Now you go make these cookies lol.
Great flavor (if you like eggnog) and easy recipe.
We love eggnog in our house and these cookies were a perfect holiday recipe. Both the cookie and the glaze are delicous.
They turned out fabulous and will be a great addition to my Holiday cookie tray.
I searched for eggnog cookies on a whim wondering if there really was such a thing and found this recipe. They are so good! If you love eggnog you need to try these. The cookies and glaze taste like eggnog and are delicous.
Luci Petlack says
We are big eggnog drinkers in my house and now eggnog eaters too with these cookies! They have a great soft texture and the eggnog flavor is just right.