Eggnog Cookies

Eggnog Cookies are wonderfully tender, chewy cookies topped with a creamy, flavorful drizzle. This simple eggnog cookie recipe is perfect for any time of year, but especially around the holidays, and can be made with homemade or store-bought eggnog. I can’t tell you how good they are — you really need to make these for yourself!

 

Eggnog Cookies

These soft and chewy cookies are sweet, rich, and packed with flavor. Made with fresh eggnog and warm cinnamon and nutmeg, you won’t be able to eat just one!

From Halloween to New Year’s, our house has a ready supply of eggnog — either homemade or some amazing concoction that I picked up at the store.

Trust me, there is always an eye roll if I see eggnog in my shopping cart in October, but it has happened.

My husband is an eggnog lover through and through (and the one grabbing it in October LOL), so these cookies were certainly not far from my mind once I started baking.

Now, I make these eggnog cookies every year as part of our Christmas baking, along with cranberry shortbread cookies, pizelles, and Italian cuccidati.

Ingredient Notes and Substitutions

• Eggnog – I use Shamrock Farms, but any brand will work. You could even use a homemade recipe to make egg nog cookies!
  
  Though, you’ll get more consistent results with a carton from the store.
  
• Butter – You’ll need a full cup (2 sticks) for this recipe, and I recommend using unsalted if possible. Reduce the amount of kosher salt by half if using salted butter.
  
• Egg Yolks – If you know anything about making eggnog, you know it’s all about the yolks — and it’s no different in this recipe for eggnog cookies!
  
  Using just the yolks contributes to the rich, custardy flavor and texture.
  
  Wondering what to do with those whites? Make egg wraps, omelets, or fluffy meringues!
  
• Flour & Sugar – Stick to the basics with all-purpose flour and granulated sugar for the dough. Use powdered (confectioner’s) sugar to make the drizzle.
  
• Baking Powder – It’s important to use baking powder and not baking soda in this eggnog cookies recipe, so pay close attention to the label.
  
  Also, be sure it’s fresh or the dough won’t rise properly in the oven.
  
• Vanilla Extract – The higher the quality, the better the flavor! Use this in both the dough and the drizzle.
  
  And if you prefer your nog with a little nip, replace half of the vanilla with rum extract!
  
• Spices – Nutmeg and cinnamon add warmth to the cookies and are often found in the drink as well. Grate the nutmeg fresh if possible, otherwise use ground nutmeg.
  
  And feel free to reduce the amount of nutmeg if you’re sensitive to it, or leave it out entirely.

Tips and Tricks to Make the Perfect Eggnog Cookie Recipe

• Combing the ingredients exactly as described.

Mix the dry ingredients together in one bowl, then cream the butter and sugar in another. I’ll usually whisk the flour mixture to break up any clumps, but you can use a sifter for your eggnog cookies recipe if you have one.

Once the creamed butter is light and fluffy, add the remaining wet ingredients until the mixture is really smooth and creamy.

That’s when you’ll add the dry ingredients and mix on low. It helps to add a little at a time so you don’t end up overmixing.

• The larger the scoop, the more these cookies will spread.

I like to use a 1 tablespoon scoop when making this recipe for eggnog cookies.

They come out just the right size with the perfect thickness, and I can get a solid 2 dozen treats per batch.

• Cool for just a few minutes on the pan before transferring to a wire rack.

Your treats will continue to bake on the hot sheet pan, so you want to leave them just long enough to set.

Then, let them cool completely on racks before adding the icing. If you leave them on the pan the whole time, they’ll end up tough and hard to chew.

Prep Ahead

• Bring butter to room temp
• Grate nutmeg

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Wire Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

Serving Suggestions

The drizzle is the best part about these eggnog cookies, so don’t skip it! Adjust the consistency with more or less eggnog until it easily drizzles off a spoon.

If it runs off quickly, add more powdered sugar. If it’s gloopy, thin it out a little more. You can certainly use a piping bag if you’d like, but I usually just use the same spoon.

Pair this treat with a steaming cup of nog — maybe with a shot of brandy or whiskey in it — or enjoy with a mug of thick Italian hot chocolate.

Storing and Freezing Egg Nog Cookies

Keep these treats in an airtight container at room temperature for 3-5 days.

You can also freeze eggnog cookies for 1-2 months, but do so before adding the icing.

Add a piece of parchment between each layer to prevent sticking, then thaw on the counter and add fresh icing before serving.

Eggnog Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Holiday Cookie Recipes

Eggnog Cookies

Donna Elick

Eggnog Cookies are perfectly tender and chewy, bursting with eggnog flavor inside and out! Make two dozen treats with this easy recipe.

5 stars from 1 review

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 11 minutes mins

Total Time 16 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 24

Equipment

• stand mixer
• parchment paper
• cookie scoop
• rimmed baking sheet

Ingredients

 

1x2x3x

• ▢ 2 cups granulated sugar
• ▢ 1 cup butter, room temperature
• ▢ 1 cup eggnog, we use Shamrock Farms brand
• ▢ 1 tablespoon pure vanilla extract
• ▢ 4 egg yolks
• ▢ 1 teaspoon fresh grated nutmeg, plus more for garnish
• ▢ 3 cups all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon kosher salt

Eggnog Drizzle

• ▢ 1 1/2 cups powdered sugar
• ▢ 6 tablespoons eggnog, we use Shamrock Farms brand
• ▢ 1 teaspoon pure vanilla extract

Instructions

 

• Preheat oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper. Set aside.
• Combine flour, baking powder, cinnamon and nutmeg in a medium bowl. Mix well with a whisk. In the bowl of an electric mixer on medium speed, cream sugar and butter until light and fluffy, about 3 minutes. Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Add flour mixture and mix on low speed until combined.
• Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart .
• Bake for 9-11 minutes until slightly golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.
• Meanwhile, prepare the eggnog drizzle in a medium bowl. Combine the powdered sugar, eggnog and vanilla. Whisking until well combined and smooth.
• Drizzle over cookies and then sprinkle with fresh grated nutmeg.

Nutrition

Serving: 1 | Calories: 243cal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 154mg | Sugar: 25g | Fiber: 1g | Calcium: 48mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published December 2012, updated and republished December 2024

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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>

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