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 cookies, snow kiss cookies, and of course my homemade Danish butter cookies, for sweet treats all season long.
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 Cookie Ingredients
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!
- Preheat Oven: Preheat your oven to 300 degrees.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg. Set aside.
- Butter Mixture: Cream sugar and butter together in mixing bowl.
- Mix Wet Ingredients: Add eggnog, vanilla, and egg yolks. Beat at medium speed with a mixer until smooth.
- Combine: Add the flour mixture and beat at low speed until combined. Do not over-mix.
- Add to Baking Sheet: Use a cookie scoop or spoon onto ungreased cookie sheet and sprinkle the cookies with nutmeg.
- Bake: Bake 15-18 minutes (mine took 17) until the edges are lightly brown.
- Prepare Glaze: While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
- Add Glaze and Serve: Drizzle the glaze over your cookies and devour!
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.
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.
Looking for More Eggnog Desserts?
Desserts
No-Bake Eggnog Pie
Desserts
Eggnog Fudge
Desserts
Eggnog Cheesecake
Desserts
Glazed Eggnog Pound Cake
Eggnog Cookies
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/4 cups white sugar
- 1/2 cup butter softened
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 2 egg yolks
Eggnog Glaze:
- 1 ½ cup powdered sugar
- 3 tablespoons eggnog
Instructions
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Preheat your oven to 300 degrees.
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Combine the flour, baking powder, cinnamon and nutmeg. Set aside.
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Cream sugar and butter together in mixing bowl.
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Add eggnog, vanilla, and egg yolks. Beat at medium speed with a mixer until smooth.
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Add the flour mixture and beat at low speed until combined. Do not over-mix.
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Spoon onto ungreased cookie sheet or parchment paper and sprinkle the cookies with nutmeg.
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Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
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While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
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Drizzle the glaze over your cookies and devour!
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