This post may contain affiliate links. Please read my disclosure policy.
Eggnog…. Hmmmm…. Eggnog bread, eggnog cookies, eggnog cupcakes, eggnog brittle… So many possibilities, where do you start?
Eggnog cookies seemed like the perfect way to kick off this month of cookies! These soft and chewy cookies are sweet, rich and packed with flavor. It tastes like you are drinking a glass of eggnog. From the fresh eggnog to warm cinnamon and nutmeg, you won’t be able to eat just one!
From Halloween to New Years our house has a ready supply of eggnog. Whether it is 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 eggnog in October – LOL) so eggnog cookies were certainly not far from my mind once I started cookie baking. This cookie is literally like eating your eggnog in a cookie. Is a tender, chewy, and perfectly spiced cookie that is bursting with flavor.
I can’t tell you how good they are, you really need to make these for yourself! Enjoy and let us know how it goes! With love from our Simple Kitchen to yours! Check out our Cooking Baking Essentials for all your cookie making tools!
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
With love from our simple kitchen to yours.
Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤
Other Holiday Cookie Recipes
- 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
- 1 1/2 cups powdered sugar
- 6 tablespoons eggnog, we use Shamrock Farms brand
- 1 teaspoon pure vanilla extract
- 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.
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.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I bet these are perfectly yummy! Love a good glass of nog during the holidays 🙂
Eggnog is highly requested over here, so I will be sharing my eggnog recipe soon too! Merry Christmas Tricia.
I was happily anticipating your Spiced Egg Nog Cookies recipe… and then there were MORE! Thanks for including those delectable links.
Thank you for coming by Kimby. Enjoy.
they look delicious. I love baking with eggnog around this time of year! Really adds a nice flavor
What a clever idea! I love to drink eggnog, so I'm sure I'd enjoy eating it. Thanks!
Yum! These cookies sound fabulous! Love the drizzle!
Love the new header! It looks so festive!
It's the 8th of December and I still have yet to buy me some Eggnog, nevermind bake something with it, but now you've got me to thinking. I'm gonna have to give these a go. Thank you, Donna!
Thank you for the wonderful, festive, and easy cookie recipe.
I made them and got great reviews!
They were flavourful and I couldn't stop eating them.
Yeah!!! I am so happy to hear that. Merry Christmas to you too!
Anyone know how these would do at high altitude?
I live in high altitudes also, my rule of thumb, I add 3 Tablespoons of flour more to all my recipes, cookies, brownies, cakes etc. Usually comes out good, adjust your oven to a lower temp. also if at high alt., and don't add the flour but cook longer, it is up to you, how you want to bake it. I live at 6530 ft above sea level, and 3 T of flour works for me, and check it 5-9 mins before regular cooking time..Good Luck, hope this helps you. [email protected]
Can I use jarred nutmeg?
Absolutely you can use jarred nutmeg. Enjoy!
I made these cookies today and they are delicious. I do want to ask if they can be frozen that is if they make it past the next two days and will they keep until Christmas?
I just made these and they are amazing. Very rich and sweet! The spices come through very nicely! I’ll definitely be making these again very soon.
I can’t wait to make these. eggnog with a shot of rum and fresh grated nutmeg is what I’m having tonight. our girlfriend bought us girls eggnog extract.. Do you think I could use half vanilla & half eggnog? I will definitely add some to the drizzle on top of the cookies. happy baking
These are amazing. They taste is just like eggnog. However mine turned out more like a cake cookie. Suggest using only one teaspoon of baking powder to make them more cookie like as pictured.
Does this recipe really only make 24 cookies? Looking at the ingredients list and using a 1-Tbsp scoop seems like it would make more … just need to figure out if I should double it 🙂
I wish I would have seen this before I made them. I had the same problem with more of a cake texture. Thanks for sharing!