Eggnog cookies turn your favorite holiday drink into a soft, thick, melt-in-your-mouth cookie. The dough is made with real eggnog, butter, vanilla, and freshly grated nutmeg, so every bite has that creamy, warmly spiced flavor. Once they cool, each cookie gets a smooth eggnog glaze and a final dusting of nutmeg.
They bake up puffy and tender, like a cross between a sugar cookie and a little cake. They are easy to make, look pretty on a cookie tray, and always get people asking for the recipe.
Make the eggnog yourself with my homemade eggnog without alcohol. For more eggnog treats, try my eggnog fudge, and if you love soft cookies, bake my softest sugar cookies.
JUMP TO
- Why You’ll Love This Eggnog Cookies
- What Is Eggnog Cookies?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Eggnog Cookies
- Expert Tips for Perfect Eggnog Cookies
- Delicious Variations
- What to Serve with Eggnog Cookies
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Eggnog Cookies
These cookies are soft, spiced, and festive.
Real Eggnog Flavor
Eggnog in the dough and the glaze.
Super Soft
Thick, pillowy centers.
Warm Nutmeg
The classic eggnog spice.
No Rolling Pin
Just scoop and bake.
Pretty Glaze
A creamy white finish.
What Is Eggnog Cookies?
Eggnog cookies are soft drop cookies made with store-bought or homemade eggnog and nutmeg. The eggnog adds richness, moisture, and a creamy custard flavor.
A simple glaze made with powdered sugar and eggnog makes them even more festive.
Ingredients
Eggnog Cookies
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter, softened | ¾ cup | Richness |
| Granulated sugar | 1 cup | Sweetness |
| Egg plus 1 yolk | 1 large | Soft texture |
| Eggnog | ½ cup | Creamy flavor |
| Vanilla extract | 1 teaspoon | Flavor |
| All-purpose flour | 3 cups | Structure |
| Baking powder | 1 teaspoon | Rise |
| Baking soda | ½ teaspoon | Puff |
| Ground nutmeg, preferably freshly grated | 1 teaspoon | Eggnog spice |
| Ground cinnamon | ¼ teaspoon | Warmth |
| Salt | ½ teaspoon | Balance |
Eggnog Glaze
| Ingredient | Amount | Purpose |
|---|---|---|
| Powdered sugar | 2 cups | Sweet glaze |
| Eggnog | 3 to 4 tablespoons | Creamy flavor |
| Vanilla extract | ½ teaspoon | Flavor |
| Grated nutmeg | Topping |
Kitchen Equipment
- Stand or hand mixer
- Mixing bowls
- Cookie scoop
- Baking sheets
- Cooling rack
Ingredient Tips
Full-Fat Eggnog
It gives the richest flavor.
Fresh Nutmeg
It is far more fragrant than pre-ground.
Extra Yolk
It keeps the cookies soft.
Spoon and Level Flour
Too much makes dry cookies.
Thick Glaze
It should slowly spread, not run.
How to Make Eggnog Cookies
Step 1: Prep
Heat the oven to 350°F and line baking sheets with parchment.
Step 2: Cream
Beat the butter and sugar until fluffy, about 3 minutes.
Step 3: Add Wet Ingredients
Beat in the egg, yolk, eggnog, and vanilla.
Step 4: Add Dry Ingredients
Mix in the flour, baking powder, baking soda, nutmeg, cinnamon, and salt until just combined.
Step 5: Chill
Cover and refrigerate the soft dough 30 minutes.
Step 6: Scoop
Scoop 2-tablespoon balls 2 inches apart.
Step 7: Bake
Bake 10 to 12 minutes, until set and barely golden on the bottom. Cool completely.
Step 8: Glaze
Whisk the powdered sugar, eggnog, and vanilla. Spread over the cookies and sprinkle with nutmeg. Let set 30 minutes.
Expert Tips for Perfect Eggnog Cookies
Do Not Overbake
Pull them while pale on top.
Chill the Dough
It keeps the cookies thick.
Cool Before Glazing
Warm cookies melt the glaze.
Add Rum Extract
A little gives a classic eggnog taste.
Use a Scoop
Even cookies bake evenly.
Delicious Variations
Boozy Glaze
Add 1 teaspoon rum or bourbon.
Eggnog Snickerdoodles
Roll in cinnamon sugar instead of glazing.
White Chocolate Chips
Add 1 cup to the dough.
Cream Cheese Frosting
Use eggnog cream cheese frosting.
Sprinkles
Add holiday sprinkles to the glaze.
What to Serve with Eggnog Cookies
Serve with coffee, hot cocoa, or a glass of eggnog.
They are a soft, creamy addition to any Christmas cookie tray.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 4 days | Airtight container, single layer |
| Refrigerator | 1 week | Airtight container |
| Freezer | 3 months | Unglazed |
Let the glaze set before stacking.
Glaze frozen cookies after thawing.
Can You Make It Ahead?
Make the dough up to 2 days ahead.
Or freeze dough balls for up to 3 months.
Common Mistakes to Avoid
Overbaking
Dry cookies.
Skipping the Chill
Flat cookies.
Runny Glaze
Add more powdered sugar.
Glazing Warm Cookies
The glaze melts off.
Too Much Flour
Cakey and dry texture.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180 |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 7g |
| Saturated Fat | 4g |
| Fiber | 0g |
| Sugar | 18g |
| Sodium | 110mg |
| Cholesterol | 30mg |
Estimate per glazed cookie, based on 24 cookies.
Frequently Asked Questions
Conclusion
Eggnog cookies are soft, creamy, and full of holiday spice. They are an easy and festive cookie for Christmas.
Pour a glass of eggnog and enjoy a batch.
PrintEggnog Cookies: Soft Christmas Cookies with Eggnog Glaze
Soft, thick sugar cookies flavored with eggnog and nutmeg, topped with a creamy eggnog glaze and a sprinkle of nutmeg.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Eggnog Cookies
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg plus 1 yolk
½ cup eggnog
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground nutmeg, preferably freshly grated
¼ teaspoon ground cinnamon
½ teaspoon salt
Eggnog Glaze
2 cups powdered sugar
3 to 4 tablespoons eggnog
½ teaspoon vanilla extract
grated nutmeg
Instructions
Heat the oven to 350°F and line baking sheets with parchment.
Beat the butter and sugar until fluffy, about 3 minutes.
Beat in the egg, yolk, eggnog, and vanilla.
Mix in the flour, baking powder, baking soda, nutmeg, cinnamon, and salt until just combined.
Cover and refrigerate the soft dough 30 minutes.
Scoop 2-tablespoon balls 2 inches apart.
Bake 10 to 12 minutes, until set and barely golden on the bottom. Cool completely.
Whisk the powdered sugar, eggnog, and vanilla. Spread over the cookies and sprinkle with nutmeg. Let set 30 minutes.
Notes
Chill the dough 30 minutes.
Use full-fat eggnog.
Cool before glazing.
Store in a single layer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
