Eggnog Cookies

These Eggnog Cookies are soft, chewy and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their eggnog glaze that’s simply heavenly.
These will be the perfect addition to your holiday cookie repertoire. Add them to my other cookie favorites such as Traditional Italian Christmas Cookies, Snow Kiss Cookies, and of course my Homemade Danish Butter Cookies, for sweet treats all season long.
Eggnog cookies stacked on top of each other.

Eggnog Cookies

When eggnog shows up on the grocery store shelves you know it’s the holidays. The distinct taste and creaminess is delectable. I know some people don’t like eggnog but they will love these cookies. The eggnog is very subtle in these and the flavor is wonderfully balanced with the cinnamon and nutmeg. The cookie is so soft and the glaze on top is divine! My thighs will be thankful that I gave some of these away, but geez it was a hard thing to do!
Super easy to make, these cookies are delicious with a tender crumb and a soft and chewy center. The eggnog glaze gives the cookies that extra special look as well as giving it another delicate kick of eggnog flavor. Even my husband who hates eggnog loved these cookies. The taste just screams it’s time for the holidays. Grab a mug of hot chocolate cozy up on the couch and eat these till your heart’s content. You’ll thank me later.

 

Ingredients for Eggnog Cookies

Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so they’ll be plenty leftover to drink or trying using the leftovers in Eggnog Meltaways or Glazed Eggnog Pound Cake. So good!!

  • White Sugar: White sugar will help them develop the crisp tender outside.
  • Butter: Soften your butter but do not melt it.
  • Eggnog: You can use light or full fat eggnog.
  • Vanilla: Adds a nice mellow flavor. Replace with eggnog extract for extra flavor.
  • Egg Yolks: Yes you read that right, just the yolks.
  • Nutmeg: Classic spice that goes perfectly with eggnog.
  • Flour: Spoon the flour into the measuring cups to prevent getting too much flour.
  • Baking Powder: This is your all important rising agent.
  • Cinnamon: Adds a nice complimentary taste to the nutmeg.

Eggnog Glaze

  • Powdered Sugar: Sift your powdered sugar to reduce lumps.
  • Eggnog: Add slowly to the powdered sugar to get the right consistency, add more if you need to.

Making Eggnog Cookies

Making cookies is usually pretty simple, and these are right up there in the mix of being easy. The glaze, however makes them look like you took hours. Sprinkling them with a touch of nutmeg gives them that elegant look, besides a touch of extra flavor. These are going to be a new family favorite. Try them today!

  1. Combine: In a bowl combine the flour, baking powder, cinnamon and nutmeg and set aside.
  2. Cream: In a stand mixer or another large bowl using a hand mixer, cream the sugar and butter together.
  3. Add: Add the eggnog, vanilla and egg yolks to the butter and mix on medium till smooth.
  4. Beat: Add the flour and beat on low speed until combined. Do not overmix.
  5. Spoon: On an ungreased cookie sheet or parchment paper spoon by the Tablespoon and roll into balls. Sprinkle with a bit of nutmeg.
  6. Bake: Bake in a 300 degree oven for 15-18 min until the edges are lightly brown.
  7. Glaze: While the cookies bake make the glaze. In a bowl combine the powdered sugar and eggnog. Drizzle over the cookies.
Eggnog cookies with icing over top.

For The Best Cookies

Making cookies is pretty easy, but it also seems like they can be tricky to get just right. Often it’s just a matter of making sure you do a few things to get them perfect. Here are a few ideas that have helped me.

  • The Cookie Sheet: One of the biggest mistakes when making cookies, is spraying the cookie sheet with non-stick cooking spray. Unless a recipe tells you specifically to grease a cookie sheet, don’t. The fat in the cookies will melt while the cookies cook and spread on their own. If you spray it they’ll spread too much and become flat and over baked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy clean up.
  • Measure: Measure your ingredients precisely. Getting too much or too little of an ingredient can alter the texture and taste. Especially when it comes to the fat or the flour. Spoon flour into a measuring cup and level with a table knife to get it just right. When it comes to the fat in cookies, whether it’s oil, shortening, or butter follow the instructions. Melted, softened, or chilled will all affect the outcome of your cookies.
  • Mix: Follow the recipes instructions when it comes to mixing. Cream the butter and sugar but don’t over mix your cookie dough. This can cause too much air to form in the dough which will cause them to collapse while they bake.
  • Chill: Some recipes call for you to chill your dough, some don’t, like this eggnog cookie recipe. You can always chill your dough however. Chilling the dough can make it easier to handle, reduce unwanted spreading and even enhance the flavor. Refrigerate your dough for 30 in then let it sit for 10 min before baking to make it easier to work with.
  • Bake: It can make all the difference in the world to bake just a few cookies first to see about the size, spread and how long you need to bake them. This way you won’t potentially ruin a whole pan of cookies.
Eggnog cookies with icing drizzled overtop.

Eggnog Cookie Perfection

Now that you have some basic cookie know how, here are few things to know about Eggnog cookies.

  • Store bought Eggnog is best:  You can definitely make your own eggnog and I highly recommend it. But using homemade eggnog to bake with can often create inconsistent flavor and uneven baking in your cookies. Pick some up at the store the next time you go to make these.
  • It’s a drizzle:  The frosting on the cookies isn’t meant to smother the cookies. Use a spoon or a spatula to drizzle the glaze over the cookies in a fun zig zag pattern.
  • Want more Eggnog Flavor:  The flavor of the cookies is pretty subtle, if you desire a stronger flavor you can add 1/2 -1 teaspoon of eggnog extract.
  • Storing Cookies: Keep cookies fresh in an airtight container for up to 4-5 days. You can refrigerate them for a longer shelf life.
  • Freeze:  These cookies will freeze best without the frosting on them. Just prepare the frosting and glaze once they’ve thawed to room temperature. To freeze them with the frosting on them, place between sheets of parchment or wax paper to prevent them from sticking together.
  • Make it Festive:  Add some sprinkles to the cookies right after you glaze if you desire.
Eggnog cookies stacked on top of each other on a white plate.

More Holiday Sweet Treats

Holidays just aren’t the holidays without a few homemade treats to make and share. I like to think that Christmas calories don’t count, especially if you give some away! Either way these tasty vittles will be sure to please and become new baking traditions in your home.

Eggnog Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 24 cookies

Description

One bite of these delicious cookies and they became my favorite. After I took the first bite, I instantly wanted to not share them and eat them all myself.


Course Dessert, Snack
Cuisine American

Ingredients

  • 1 1/4 cups white sugar
  • 3/4 cup butter softened
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 teaspoon nutmeg
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon

Eggnog Glaze:

  • 1 ½ cup powdered sugar
  • 3 tablespoons eggnog

Instructions

  1. Preheat your oven to 300 degrees.
  2. Combine the flour, baking powder, cinnamon and nutmeg.  Set aside.
  3. Cream sugar and butter together in mixing bowl.
  4. Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
  5. Add the flour mixture and beat at low speed until combined.  Do not over-mix.
  6. Spoon onto ungreased cookie sheet or parchment paper and make the dough balls rather small because they will spread in the oven.  I always test about 3 cookies in the oven first before making an entire batch.  Sprinkle the cookies with nutmeg.
  7. Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
  8. While the cookies are in the oven make the glaze by combining the powdered sugar with 3 T eggnog.
  9. Drizzle the glaze over your cookies and devour!

Nutrition Facts

Serves: 24

Calories64kcal (3%)Carbohydrates1gProtein1g (2%)Fat6g (9%)Saturated Fat4g (20%)Cholesterol36mg (12%)Sodium55mg (2%)Potassium32mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A214IU (4%)Vitamin C1mg (1%)Calcium20mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. OK Alyssa, these are definitely going to be the cookies I make for a cookie exchange party I have next weekend. They look soo good! Could you please tell me how many cookies this makes? Thanks soo much!

    ~ Catie

    1. Oh my gosh Catie I can’t even tell you how amazing they are! They will be such a hit! It is hard to know how much I made because me and my boys were eating them as they were coming out of the oven…. hehe but they at least made a couple dozen! 🙂 Let me know how you like them!! 🙂

    2. Thanks Alyssa. I think I might make a recipe and a half. I only need to have 40 cookies to exchange and a few for sampling. I don’t want too many extra ones, I’d end up eating them all myself! 😉 For sure I’ll let you know how they turn out. I’ll most likely do a post about them. =)

      Have a great week!

  2. Can’t wait to try these! Hosting a holiday party in a couple of weeks, and making all the desserts…for sure these are on my list! Thank you!

  3. Have you ever made these and then froze them? I’m trying to get a head start on my holiday baking and wasn’t sure if these would be suitable to make now and freeze for later….if so, would you wait to ice them or do that part now?
    Thanks!

  4. These look so good!! I’ve never tried eggnog (it’s not huge over here in Australia), but I think I’ll have to change that this year because I’m definitely making some of these 🙂

  5. Hi, so I just made these cookies and they r really really yummy! Im just wondering though, they didn’t spread much at all.. they are not flat like the ones pictured here.. I don’t think I over mixed them though.. could that be the reason.. I used my kitchen aid and just mixed on low until they look mixed… They taste yummy but are pretty puffy…I would definitely prefer them more flat.. so for the next time i make them.. thanks!

  6. I was so excited to make these cookies when I saw your recipe! But mine do not seem to spread.. Just staying in more of a ball shape…. Any ideas why?

  7. Should I use self-rising flour or all-purpose for the eggnog cookies? I can’t wait to try these in a little while!

  8. Okay, I made these and they are wonderful! Since the glaze is “uncooked” eggnog, do I need to store them in the fridge?

  9. I am sorry to say I am not having much success with this web sites recipes! This is the second one I’ve made and they are not turning out…I have never heard of baking at 300 and these cookies are not spreading out as she states they will and are they suppose to be balls or spoonfuls?? seriously I wish she spent last time being clever and witty and more time being accurate!

    1. I’m sorry it isn’t working out. It must be an error on your part and would love to help if I can. This is one of my favorite recipes and are delicious if made the proper way.

  10. Just made the Eggnog Fudge … first impression … Yummy! I did add toasted pecans! Now to try these cookies while I still have eggnog! Thanks!

  11. My cookies didn’t flatten either and I wish I had read all the comments first. You should add this comment of yours to the instructions!

    “I always roll my cookies into a ball and flatten them a little once on the cookie sheet.”

  12. I made these as a gift for Christmas and they turned out amazing. I did have to leave them in the oven a little longer (over 20 min), but my oven seems to take longer for a lot of recipes (even ones I have been making for years) so I am not worried.
    Thanks again.

  13. I made these last evening. Very good. My family is enjoying them! The only change I made was I baked the cookies in a 350 degree oven for 12 minutes. This worked well for me. I didn’t roll the dough into balls, just sorta dropped them neatly and then flattened slightly with my hand. Definitely a recipe I will use again. Oh, and I got 42 cookies from the recipe.
    Thank you.

  14. This recipe looks Delicious!
    Would it be okay if I substituted the egg nog for almond nog? (Almond milk egg nog)

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