If there’s one flavor that puts you right into the holiday spirit it’s got to be eggnog and what better way to enjoy it than in cookie form! These eggnog cookies are the ultimate holiday treat that is easily becoming a favorite in our house. Soft, melt in your mouth cookies that taste just like eggnog glazed with a crazy delicious holiday spiced icing. For another Christmas cookie, try my snickerdoodle cookies!
What you’ll need to make this recipe
Eggnog – You couldn’t possibly have eggnog cookies without eggnog, right? You should be able to find it in cartons (like pictured above) in most supermarkets.
Butter – make sure to use unsalted butter and it should be at room temperature before starting this recipe.
Spices – I add nutmeg and cinnamon to give these cookies an extra Christmassy feel, delicious!
How to make Eggnog Cookies
1. Whisk together the flour, baking powder, salt, and spices and set aside.
2. Next, cream the butter and sugar together in a stand mixer until light and fluffy.
3. Pour in the eggnog, vanilla, and egg yolks one at a time whilst mixing.
4. Gradually add in the flour, use a spatula to scrape down the sides.
5. Roll the cookies into rough balls using 2 tbsp of dough and bake in the oven.
6. Allow to cool then drizzle with the prepared eggnog glaze.
Pro tips for making this recipe
- No chill time is needed but you can chill the dough if making it ahead of time.
- Measure your flour with a scale for best results. If you don’t have one luff the flour and sprinkle it into your measuring cup before leveling.
- Try to keep your cookies all the same size so they bake evenly. Make sure you don’t use more than 2 tbsp of cookie dough or the cookies will spread too much.
- Make sure to let your eggnog cookies cool on the baking tray for around 10 minutes before moving to a cooling rack.
- You can add rum or bourbon to your eggnog for added depth of flavor or use 1/2 tsp rum extract for a similar effect.
- You can make the glaze while the cookies are baking to save time.
- Store cookies in an airtight container.
Frequently Asked Questions
What texture do these cookies have?
These cookies have a wonderful soft and cakey texture thanks to the creamy eggnog.
What’s the best eggnog to use?
I find that store-bought eggnog works best not only for convenience but for getting the most accurate results.
Can I prepare these cookies in advance?
Absolutely, you can bake the cookies and glaze them a day in advance and they will still be at their best or you can make the cookie dough, roll into balls and place them in the fridge until you are ready to bake them. Let the cookie dough come to room temperature before baking.
How long will they last?
These cookies will keep well in an airtight container for 3-5 days.
Can I freeze them?
Yes, these cookies freeze really well but I recommend not glazing them first. Freeze them (make sure to place a piece of parchment paper between each cookie to stop them sticking) then thaw them before glazing.
If you love this recipe try these out!
If you’ve tried these Eggnog Cookies then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Eggnog Cookies
Ingredients
- 2 ¼ cups all-purpose flour (270g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, at room temperature (170g)
- 1 cup granulated sugar (200g)
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 cup eggnog
For the optional glaze
- 1 cup powdered sugar
- 3 tbsp eggnog
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Instructions
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.
- Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrap the bowl down and beat on high until light and fluffy.
- Pour in the eggnog and vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more.
- Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.
- Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350F for 11-12 minutes or until the edges are set and the center appears dry.
- While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.
- Drizzle the icing onto the cooled cookies and enjoy.
Notes
- No chill time is needed but you can chill the dough if making it ahead of time.
- Measure your flour with a scale for best results. If you don't have one luff the flour and sprinkle it into your measuring cup before leveling.
- Try to keep your cookies all the same size so they bake evenly. Make sure you don't use more than 2 tbsp of cookie dough or the cookies will spread too much.
- Make sure to let the cookies cool on the baking tray for around 10 minutes before moving to a cooling rack.
- You can add rum or bourbon to your eggnog for added depth of flavor or use 1/2 tsp rum extract for a similar effect.
- You can make the glaze while the cookies are baking to save time.
- Store cookies in an airtight container.
