Eggnog Cookies

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

More Christmas Cookies

Chocolate Crinkle Cookies

Soft Gingerbread Cookies

Butter Cookies

Peppermint Chocolate Thumbprint Cookies

Butter Pecan Snowball Cookies

Peanut Butter Blossom Cookies

Eggnog Cookie Recipe

Fun and festive Eggnog Cookies have the rich creamy taste of eggnog and the perfect blend of spices all topped with a light eggnog glaze. They are delicious and easy to make holiday cookies. 

5 from 22 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 24 cookies

Calories: 156kcal

Author: Beth Pierce

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

Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 211IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg

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