I’ll never forget the December afternoon when my grandmother handed me a cookie tin filled with these soft, pillowy eggnog cookies. The moment I bit into one, I tasted Christmas in cookie form.
That was fifteen years ago, and I’ve been making these eggnog cookies every holiday season since. What started as a way to use up leftover homemade eggnog has become my most requested holiday cookie.
These cookies capture everything magical about the season. They’re incredibly soft with a tender crumb, flavored with nutmeg and rum extract, and finished with a sweet glaze that tastes just like your favorite holiday drink.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 36 cookies |
| Difficulty Level | Easy |
Why You’ll Love This Eggnog Cookies Recipe
These cookies bring holiday cheer to every bite. They’re soft enough to melt in your mouth yet sturdy enough to hold their shape beautifully on a cookie platter.
The flavor is unmistakably eggnog without being overwhelming. I’ve dialed in the perfect balance of nutmeg, vanilla, and rum extract over years of testing.
They stay soft for days when stored properly, making them perfect for cookie exchanges and gift giving. Unlike some holiday cookies that dry out quickly, these maintain their pillowy texture.
The simple glaze adds just the right amount of sweetness and that classic eggnog flavor. It sets beautifully, so you can stack these cookies without them sticking together.
Here’s what makes this recipe special:
- Incredibly soft texture: The combination of butter and eggnog creates cookies that practically melt in your mouth
- Authentic eggnog flavor: Real eggnog plus rum extract delivers that signature holiday taste
- Make-ahead friendly: The dough can be refrigerated overnight or frozen for up to 3 months
- Perfect for decorating: The simple glaze can be customized with sprinkles, colored sugars, or even a dusting of extra nutmeg
- Kid-friendly: Despite the name, these cookies contain no alcohol (the rum extract is non-alcoholic)
- Crowd pleaser: I’ve yet to meet someone who doesn’t love these at holiday parties
Another favorite: Gingerbread Cookies
Ingredients
The beauty of this eggnog cookies recipe lies in its simplicity. You probably have most of these ingredients in your pantry already.
I’ve experimented with various combinations over the years, and this exact lineup creates the perfect balance of flavor and texture.
For the Cookies:
- 2¾ cups (344g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- ½ cup (120ml) eggnog
For the Glaze:
- 2 cups (240g) powdered sugar
- 3-4 tablespoons eggnog
- ½ teaspoon rum extract
- ¼ teaspoon ground nutmeg
- Pinch of salt
Optional Toppings:
- Additional ground nutmeg for sprinkling
- Holiday sprinkles
- White sanding sugar
Kitchen Equipment Needed
Having the right tools makes cookie baking so much smoother. I learned this the hard way after years of struggling with inadequate equipment.
Here’s everything you’ll need for perfect eggnog cookies:
- Stand mixer or hand mixer
- Large mixing bowls (at least 2)
- Medium mixing bowl
- Cookie scoop (1.5 tablespoon size recommended)
- Baking sheets (2-3 sheets)
- Parchment paper or silicone baking mats
- Wire cooling racks
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small mixing bowl for glaze
- Pastry brush or spoon for glazing
Read Also: Sugar Cookies
Recommended Products for This Recipe
After making hundreds of batches of cookies over the years, I’ve discovered a few products that genuinely make a difference in the final result.
These are my personal recommendations based on actual experience, not just random suggestions.
1. OXO Good Grips Cookie Scoop
A proper cookie scoop changed my baking life completely. This one creates perfectly uniform cookies every time, which means they all bake evenly. No more some-done-some-raw situations that used to frustrate me endlessly.
2. Nordic Ware Natural Aluminum Baking Sheets
I replaced all my dark baking sheets with these after one too many batches of burnt-bottom cookies. The light color prevents over-browning, and they distribute heat beautifully for evenly baked cookies every time.
3. Pure Vanilla Extract
Quality vanilla extract makes a noticeable difference in delicate cookies like these. I switched to pure extract years ago and never looked back. The depth of flavor it provides is worth every penny.
4. McCormick Gourmet Ground Nutmeg
Fresh, high-quality nutmeg is essential for authentic eggnog flavor. This ground nutmeg has incredible aroma and flavor that cheap grocery store versions just can’t match.
You might also enjoy: Pumpkin Cookies
Step-by-Step Instructions: How to Make Eggnog Cookies
I’ve broken down every step to make this process as foolproof as possible. Follow these instructions carefully, and you’ll have perfect eggnog cookies.
1. Prepare Your Workspace and Preheat
- Preheat your oven to 350°F (175°C)
- Line 2-3 baking sheets with parchment paper or silicone baking mats
- Take your butter and eggs out of the refrigerator if you forgot to soften them earlier (you can cut butter into small cubes to speed softening)
- Measure out your eggnog and let it come to room temperature
- Set up your work area with all ingredients and equipment within easy reach
2. Mix the Dry Ingredients
- In a medium bowl, whisk together 2¾ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon nutmeg, and ½ teaspoon cinnamon
- Whisk thoroughly for at least 30 seconds to ensure all ingredients are evenly distributed
- Set this bowl aside (this is your dry ingredient mixture)
3. Cream the Butter and Sugars
- In the bowl of your stand mixer (or large bowl if using a hand mixer), add 1 cup softened butter
- Add ¾ cup granulated sugar and ½ cup brown sugar to the butter
- Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and noticeably paler in color
- Stop and scrape down the sides of the bowl halfway through to ensure even mixing
- The mixture should look almost whipped when properly creamed
4. Add Eggs and Extracts
- Add 2 eggs to the butter mixture, one at a time
- Beat on medium speed for about 30 seconds after each egg addition
- Add 1 teaspoon vanilla extract and 1 teaspoon rum extract
- Beat for another 20-30 seconds until fully incorporated
- Scrape down the bowl sides again to ensure everything is mixed
5. Alternate Adding Dry Ingredients and Eggnog
- With your mixer on low speed, add about one-third of your dry ingredient mixture
- Mix just until the flour starts to incorporate (about 10-15 seconds)
- Add half of the ½ cup eggnog and mix on low until combined
- Add another third of the dry ingredients, mix briefly, then add the remaining eggnog
- Finish with the final third of dry ingredients
- Mix on low speed just until no flour streaks remain (this is crucial for preventing tough cookies)
- Do not overmix at this stage or your cookies will be dense and cakey rather than soft
6. Scoop the Cookie Dough
- Using a 1.5 tablespoon cookie scoop, scoop rounds of dough onto your prepared baking sheets
- Space cookies about 2 inches (5cm) apart (they spread slightly but not dramatically)
- If you don’t have a cookie scoop, use about 1.5 tablespoons of dough rolled into balls
- Try to make them as uniform as possible for even baking
- You should get about 36 cookies from this batch
7. Bake the Cookies
- Place one baking sheet in the center of your preheated oven
- Bake for 11-13 minutes until the edges are just set but the centers still look slightly soft
- The cookies should not brown much at all (just the slightest golden color on the bottom edges)
- Remove from oven when the tops look matte rather than shiny
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
- Repeat with remaining cookie dough
8. Prepare the Glaze While Cookies Cool
- In a small bowl, whisk together 2 cups powdered sugar, 3 tablespoons eggnog, ½ teaspoon rum extract, ¼ teaspoon nutmeg, and a pinch of salt
- Whisk until completely smooth with no lumps remaining
- The glaze should be thick but pourable (think about the consistency of honey)
- If it’s too thick, add more eggnog 1 teaspoon at a time
- If it’s too thin, add more powdered sugar 1 tablespoon at a time
- Let it sit while your cookies finish cooling
9. Glaze the Cookies
- Once cookies are completely cool (this is important or the glaze will melt), transfer them to a wire rack set over a baking sheet
- Using a spoon, drizzle glaze over each cookie, or dip the top of each cookie into the glaze
- For cleaner presentation, I prefer the dipping method: hold each cookie by its bottom and gently dip the top into the glaze, then flip and place back on the wire rack
- Let excess glaze drip off
- If desired, sprinkle with additional nutmeg or holiday sprinkles while glaze is still wet
- Allow glaze to set for about 30 minutes before serving or storing
This pairs beautifully with my Homemade Eggnog for the ultimate holiday experience.
Tips for The Best Eggnog Cookies
I’ve learned these tricks through years of trial and error. They’ll help you avoid the mistakes I made along the way.
Room Temperature Ingredients:
- Room temperature butter creams better and creates lighter cookies
- Cold eggs can cause the butter to seize and create a lumpy batter
- Room temperature eggnog incorporates more smoothly into the dough
- Take everything out of the fridge about 1 hour before baking
Don’t Overmix:
- Once you add the flour, mix just until combined
- Overmixing develops gluten, which makes cookies tough and dense
- If you see flour streaks, fold them in gently with a spatula rather than continuing to beat
- The dough should look just barely combined
Use Fresh Spices:
- Nutmeg loses its potency over time, so check your spice cabinet
- If your nutmeg has been sitting for more than a year, replace it
- Freshly ground nutmeg provides even better flavor if you have a grater
- Quality spices make a noticeable difference in delicate cookies
Chill the Dough If Needed:
- If your kitchen is warm or the dough seems too soft to scoop, refrigerate for 15-20 minutes
- Chilled dough spreads less during baking, creating thicker cookies
- You can also refrigerate the dough overnight for deeper flavor development
- Let refrigerated dough sit at room temperature for 10 minutes before scooping
Watch the Baking Time:
- These cookies should look underdone when you remove them from the oven
- They continue cooking on the hot baking sheet after removal
- Set a timer for 11 minutes and check them, then decide if they need 1-2 more minutes
- Overbaked cookies will be dry and crumbly rather than soft
Cool Completely Before Glazing:
- Warm cookies will cause the glaze to melt and become transparent
- Patience here makes a huge difference in presentation
- I usually bake one batch while the previous batch cools
- If you’re in a hurry, pop cookies in the fridge for 10 minutes to speed cooling
Read Also: Pumpkin Chocolate Chip Cookies
Serving Suggestions
These eggnog cookies shine on their own, but they’re also incredibly versatile for holiday entertaining.
I love arranging them on a festive platter with other Christmas cookies for a beautiful dessert spread. The white glaze and hint of nutmeg make them visually stunning alongside darker cookies like Gingerbread Cookies or chocolate treats.
Serve them with coffee, hot chocolate, or a glass of cold milk for the classic cookie experience. They’re also surprisingly delicious alongside a cup of tea, especially chai or cinnamon spiced varieties that complement the warm spices.
For holiday parties, create a cookie bar with various toppings so guests can customize their cookies:
- Crushed candy canes
- White chocolate drizzle
- Gold or silver edible glitter
- Festive sprinkles in red, green, and white
- Toasted coconut flakes
- Chopped pistachios
Pack them in decorative tins or boxes lined with tissue paper for gorgeous homemade gifts. I add a ribbon and a small card with the recipe, and people always request them year after year.
They’re perfect for cookie exchanges because they travel well and maintain their texture. Unlike delicate cookies that crumble during transport, these stay soft and intact.
Serve them as part of a dessert charcuterie board alongside Fudge, Peanut Butter Fudge, fresh fruit, and nuts for an elegant presentation.
You might also enjoy: Pumpkin Snickerdoodle Cookies
Variations of Eggnog Cookies
One of the best things about this recipe is how easily it adapts to different flavor profiles and dietary needs.
I’ve tested all these variations multiple times to ensure they work beautifully.
Chocolate Chip Eggnog Cookies:
- Fold in 1 cup (170g) of chocolate chips after mixing the dough
- White chocolate chips work particularly well with the eggnog flavor
- Dark chocolate chips create a nice contrast to the sweet glaze
- You can also add ½ cup chopped pecans along with the chocolate chips
Glazed Eggnog Snickerdoodles:
- Roll the dough balls in a mixture of 3 tablespoons sugar and 1 tablespoon cinnamon before baking
- Skip the glaze or use just a light drizzle
- This variation adds a delightful crunchy coating
Eggnog Thumbprint Cookies:
- Make an indentation in the center of each cookie before baking using your thumb
- After baking and cooling, fill the indentations with raspberry jam, caramel, or chocolate ganache
- Skip the glaze entirely or just drizzle a small amount around the edges
Dairy-Free Eggnog Cookies:
- Use dairy-free butter (I recommend Earth Balance)
- Substitute almond milk or oat milk eggnog for regular eggnog
- The texture will be slightly different but still delicious
Gluten-Free Version:
- Replace the all-purpose flour with a 1:1 gluten-free baking flour blend
- Make sure your baking powder is gluten-free certified
- Add an extra ¼ teaspoon of xanthan gum if your flour blend doesn’t contain it
- These may spread slightly more, so chill the dough for 30 minutes before baking
Cream Cheese Frosting Instead of Glaze:
- Beat together 4 oz softened cream cheese, 2 tablespoons softened butter, 1½ cups powdered sugar, ½ teaspoon vanilla, and ¼ teaspoon rum extract
- Spread or pipe onto cooled cookies
- This creates a richer, more decadent topping
Mini Eggnog Cookies:
- Use a 1 tablespoon cookie scoop instead of 1.5 tablespoons
- Reduce baking time to 8-10 minutes
- Perfect for cookie platters where you want variety
Another favorite: Pumpkin Oatmeal Cookies
Storage and Reheating
Proper storage is crucial for maintaining that perfect soft texture that makes these cookies so special.
I’ve found that how you store them makes all the difference in how long they stay fresh.
Room Temperature Storage:
- Store completely cooled and glazed cookies in an airtight container
- Layer them between sheets of parchment paper to prevent sticking
- They’ll stay fresh and soft for up to 5 days at room temperature
- Keep them away from heat sources and direct sunlight
- Place a slice of bread in the container to help maintain moisture (replace the bread every 2 days)
Refrigerator Storage:
- These cookies don’t need refrigeration, but you can refrigerate them if your kitchen is very warm
- Store in an airtight container for up to 1 week
- Let them come to room temperature before serving for best texture
- The glaze may sweat slightly when brought to room temperature, but it will settle
Freezing Baked Cookies:
- Freeze glazed cookies in a single layer on a baking sheet until solid (about 2 hours)
- Transfer frozen cookies to a freezer-safe container or bag, layering with parchment paper
- Freeze for up to 3 months
- Thaw at room temperature for about 30 minutes before serving
- The texture remains remarkably good after freezing
Freezing Cookie Dough:
- Scoop cookie dough into balls and freeze on a baking sheet until solid
- Transfer to a freezer bag and freeze for up to 3 months
- Bake directly from frozen, adding 2-3 minutes to the baking time
- This is my favorite method for having fresh cookies on demand during the holidays
Shipping These Cookies:
- Pack them in sturdy containers with plenty of cushioning
- Wrap each cookie individually in plastic wrap before packing
- Use bubble wrap or crumpled parchment paper as padding
- Ship priority mail to ensure they arrive fresh
- Include a note suggesting the recipient store them properly upon arrival
Read Also: Fudge Brownie
Nutritional Facts
Here’s the approximate nutritional information per cookie (based on 36 cookies per batch):
- Calories: 142
- Total Fat: 6g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 72mg
- Total Carbohydrates: 21g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 2g
- Vitamin D: 2% DV
- Calcium: 3% DV
- Iron: 4% DV
- Potassium: 1% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and exact cookie size. These calculations include the glaze.
Health Benefits of Key Ingredients
While these are definitely an indulgent holiday treat, several ingredients provide some nutritional value.
Nutmeg contains antioxidants and compounds that may support digestive health. It’s been used in traditional medicine for centuries to aid digestion and reduce inflammation. The small amount in these cookies adds flavor and a touch of beneficial compounds.
Cinnamon is well-known for its anti-inflammatory properties and may help regulate blood sugar levels. Research suggests it contains powerful antioxidants that support overall health. Even in small amounts, cinnamon contributes beneficial compounds.
Eggs provide high-quality protein and essential nutrients including vitamin D, B vitamins, and choline. They contribute to the structure and richness of these cookies while adding nutritional value.
Benefits you can feel good about:
- Eggs provide protein and nutrients that support brain health and cellular function
- Nutmeg contains manganese, which supports bone health and metabolism
- Cinnamon may help reduce inflammation throughout the body
- These cookies provide quick energy from carbohydrates for active days
- Enjoying treats in moderation contributes to overall well-being and happiness during the holidays
You might also enjoy: Eggnog Pie
FAQs About Eggnog Cookies
1. Can I make these cookies without eggnog?
You can substitute the eggnog with an equal amount of heavy cream mixed with ½ teaspoon of vanilla extract and a pinch of extra nutmeg. The texture will be similar, though the flavor won’t be quite as authentic.
2. Why are my cookies spreading too much during baking?
This usually happens when the butter is too soft or the dough is too warm. Make sure your butter is softened but not melted, and if your kitchen is warm, chill the scooped dough for 15 minutes before baking.
3. Can I use store-bought eggnog or does it need to be homemade?
Store-bought eggnog works perfectly well in this recipe. I use it most of the time for convenience. Any brand will work, though full-fat eggnog produces the richest flavor and best texture.
4. How do I prevent the glaze from being too runny?
The key is getting the right ratio of powdered sugar to liquid. Start with 3 tablespoons of eggnog and add more only if needed. The glaze should be thick enough to coat the back of a spoon but still be pourable.
5. Can I make these cookies ahead of time for Christmas?
These are perfect make-ahead cookies. Bake and glaze them up to 5 days before serving, or freeze the baked cookies for up to 3 months. You can also freeze the dough and bake fresh cookies whenever needed.
Read Also: Pumpkin Roll
Final Thoughts
These eggnog cookies have become such an essential part of my holiday tradition that I can’t imagine December without them. Every year, they bring smiles to faces and fill my home with the most wonderful spicy-sweet aroma.
The best part is watching people take that first bite and immediately taste Christmas in cookie form. It never gets old.
I hope this recipe becomes a treasured part of your holiday baking tradition too. Start a batch this weekend and see how quickly they disappear.
Try making these eggnog cookies and let me know how they turn out! Drop a comment below with your favorite variation or any questions you might have. And if you loved them as much as my family does, please share this recipe with your friends.
Recommended:
- White Fruitcake
- Icebox Fruitcake
- Cranberry Sauce
- Pecan Pie
- Dinner Rolls
- Sweet Potato Casserole
- Pumpkin Pie
- Apple Pie
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