You will love these easy eggnog cookies. They have a rich, creamy flavor from eggnog and warm spices like nutmeg, cinnamon, and cloves. They are topped with a light eggnog glaze and a sprinkling of additional nutmeg and cinnamon.
If you are an eggnog fan, these sweet treats are a must-try. I love to include them on my Christmas cookie trays this time of year, along with chocolate peppermint cookies, magic cookie bars, and rum balls.
My whole family loves eggnog. I mean, really, what is not to love about it? Now, you can have your favorite holiday beverage in cookie form. Delicious and easy to make, these cookies are made with simple ingredients, many of which you may already have on hand. These incredibly tasty cookies will make you wonder why these haven’t been on your list to bake every year. So grab that mixer, and let’s get baking!
Ingredient Notes and Substitutions
- Spices: ground cinnamon, nutmeg, and cloves.
- Butter: unsalted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Sugars: I use a combination of granulated and brown sugar.
- Eggnog: You can use store-bought eggnog or homemade eggnog. Both work well. However, I would not purchase one with any funky flavors. Play it safe and go traditional.
- Extracts: I use both vanilla and rum extract for the best flavor.
How to Make Eggnog Cookies
First, in a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, nutmeg, cloves, and salt. Set it aside for a few minutes. Then using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy in a large bowl.
Reduce the mixer to low, add the egg yolks, and mix until incorporated. Add the eggnog, vanilla extract, and rum extract, mixing on low until combined. Add the dry ingredients to the wet ingredients in three increments, mixing on low until incorporated, scraping down the side of the bowl and beater when needed. Cover and refrigerate the dough for 1 1/2-2 hours.
Next, lightly butter your hands and roll the cookie dough into about 1-inch balls. Place on parchment-covered baking sheets 2 inches apart. Bake in a preheated oven for 9-10 minutes or until the cookies are lightly browned. Wait 5 minutes, then move the cookies to cool on wire racks.
Let the cookies fully cool before glazing. Meanwhile, in a small bowl, whisk together the powdered sugar, corn syrup, and eggnog. You can add more powdered sugar or eggnog to reach your desired consistency. Spread the glaze over the cooled cookies using a table knife or spatula and sprinkle with a very small pinch of nutmeg or cinnamon.
Preparation Tips and Storage
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Don’t skip the chilling step. These cookies spread fast, so they need extra refrigeration time.
- Make the first batch a test run. Bake one or two cookies, allowing you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes more and try again.
- Store in an airtight container at room temperature for up to 5 days.
Frequently Asked Questions
Freeze the dough in a practice commonly known as flash freezing. Roll the dough and place it on parchment-covered baking sheets. Ensure the dough balls aren’t touching so they don’t freeze together.
Place the whole sheet in the freezer until frozen, and then transfer the balls to a freezer bag. Store that bag in a sturdy freezer container. When you are ready to bake, place the cookies on a parchment-covered baking sheet and let them thaw a bit while you preheat the oven. Frozen cookies may require an additional one to two minutes of baking time.
Flash freeze iced cookies in a single layer and then stack them in a freezer bag stored inside a sturdy Gladware container for up to 2 months. To thaw, remove the stacked cookies from the packaging and thaw them in a single layer in the refrigerator or on the counter for 1-2 hours. Once thawed, store in a single layer in an airtight container.
More Christmas Cookies
Eggnog Cookie Recipe
Ingredients
Eggnog Cookie Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ½ teaspoon ground nutmeg plus extra for topping
- ½ teaspoon kosher salt
- Pinch ground cloves
- ¾ cup unsalted butter softened to room temperature
- ½ cup light brown sugar
- ½ cup sugar
- 2 large egg yolks
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
Eggnog Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons eggnog
- 1 tablespoon light corn syrup
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, nutmeg, cloves, and salt; set aside for a few minutes.
- Using a stand mixer with the paddle attachment or a handheld electric mixer, cream butter, sugar, and brown sugar until light and fluffy, approximately 2 minutes. Reduce mixer to low and add egg yolks; mixing just until incorporated. Add the eggnog, vanilla extract, and rum extract, mixing on low just until combined. Add the flour mixture in 3 intervals, mixing on low just until incorporated, scraping down the side of the bowl and beaters when needed. Cover and refrigerate the dough for 1 1/2-2 hours.
- Lightly butter your hands and roll the dough into a little less than 1-inch balls. Place on parchment-covered baking sheets 2 inches apart. Bake at 350 degrees for 9-10 minutes or until the cookies are lightly browned. Fully cool before glazing.
- Meanwhile, in a small bowl, whisk together the powdered sugar, eggnog, and corn syrup. Using a table knife or spatula, spread the glaze and sprinkle with a very small pinch of nutmeg or cinnamon.
Notes
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Don’t skip the chilling step. These cookies spread fast, so they need extra refrigeration time.
- Make the first batch a test run. Bake one or two cookies, allowing you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes more and try again.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
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Milton R
These eggnog cookies look amazing! I love the idea of adding holiday flavors to a classic treat. Can’t wait to try them out!!
Kat
These eggnog cookies are so festive and delicious! I love how you’ve combined the holiday flavor with a classic cookie. The recipe was so easy to follow, too. I can’t wait to bake another batch for the holidays!