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These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!

Eggnog cookies are the perfect addition to your holiday cookie repertoire. You’ll have to try my traditional Italian Christmas cookiessnow kiss cookies, and of course my homemade Danish butter cookies, for sweet treats all season long.

A stack of 4 eggnog cookies stacked on top of each other.

Eggnog Cookies Recipe

When eggnog shows up on the grocery store shelves you know the holidays have arrived! Eggnog’s distinct taste and creaminess is delectable. I know some people don’t like eggnog but once they try one of these cookies they’ll be a believer. The eggnog flavor is very subtle and wonderfully balanced with the cinnamon and nutmeg. The cookies themselves are 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 another delicate kick of eggnog flavor. Even my husband who hates eggnog loved these cookies. The taste just screams Christmas. Grab a mug of peppermint hot chocolate, cozy up on the couch, and eat these to your heart’s content. You’ll thank me later.

Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so there will be plenty leftover to drink! You can even use the leftovers in these eggnog meltaways or glazed eggnog pound cake. So good!! Note: all measurements can be found below in the recipe card.

  • Flour: All-purpose flour works great here! Make sure you measure out your flour to keep your cookies from turning out dry.
  • Baking Powder: Makes your eggnog cookies rise properly in the oven.
  • Nutmeg: A classic holiday spice!
  • Cinnamon: Adds a nice complimentary taste to the nutmeg.
  • White Sugar: Regular granulated sugar will give your cookies the perfect sweetness.
  • Butter: You’ll want your butter to be softened but not melted. This way, it will mix into the cookie dough more easily.
  • 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.

Eggnog Glaze

  • Powdered Sugar: Sift your powdered sugar to reduce lumps.
  • Eggnog: Add slowly to the powdered sugar to get the perfect smooth consistency.

Let’s Make Eggnog Cookies!

These eggnog cookies are so quick and easy to make! Adding eggnog drizzle and 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. If you haven’t figured out a dessert for Christmas dinner, these cookies are the perfect choice!

  1. Preheat Oven: Preheat your oven to 300 degrees.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg.  Set aside.
  3. Butter Mixture: Cream sugar and butter together in mixing bowl.
  4. Mix Wet Ingredients: Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
  5. Combine: Add the flour mixture and beat at low speed until combined.  Do not over-mix.
  6. Add to Baking Sheet: Use a cookie scoop or spoon onto ungreased cookie sheet and sprinkle the cookies with nutmeg.
  7. Bake: Bake 15-18 minutes (mine took 17) until the edges are lightly brown.
  8. Prepare Glaze: While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
  9. Add Glaze and Serve: Drizzle the glaze over your cookies and devour!
4-photo collage of cookie dough being prepared and added to a baking sheet.

Tips and Tricks

Making cookies is pretty easy, but I know it can also be tricky to get them just right. Often it’s just a matter of making sure you do a few simple things to perfect them. Here are a few tips and tricks that have really 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 overbaked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy cleanup.
  • 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 recipe’s 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 the eggnog cookies to collapse while they bake.
Top-down view of cookies on a cooling rack.

Storing Leftover Eggnog Cookies

I doubt you’ll have leftovers of these tasty eggnog cookies, but if you do, here’s how to keep them tasting fresh!

  • In the Fridge: Store leftover cookies in an airtight container for 3-4 days. I recommend letting them come to room temperature before you serve them so they’re not hard.
Closeup of eggnog cookies stacked on top of each other. One has a bite taken out of it.

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Eggnog Cookies

By: Alyssa Rivers
These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies


Eggnog Glaze:


  • Preheat your oven to 300 degrees.
  • Combine the flour, baking powder, cinnamon and nutmeg.  Set aside.
  • Cream sugar and butter together in mixing bowl.
  • Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
  • Add the flour mixture and beat at low speed until combined.  Do not over-mix.
  • Spoon onto ungreased cookie sheet or parchment paper and sprinkle the cookies with nutmeg.
  • Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
  • While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
  • Drizzle the glaze over your cookies and devour!


Originally posted on November 30, 2012
Updated on December 23, 2022


Calories: 64kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 36mgSodium: 55mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 214IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. These are absolutely delicious! I did cook at 350 for about 15 minutes. Also only 1 cup of powdered sugar with a dash of rum extract in the frosting.

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

  3. 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.

  4. 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.

  5. 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.”

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

  7. 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.

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

  10. 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?

  11. 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!