If you love eggnog, then you’re going to love these delicious Eggnog Cookies! And even if you don’t love the classic holiday drink, we think you’ll still love these cookies (they’re that good!)
For this recipe, adding the eggnog not only adds flavor, but also helps the cookie to be extra soft and chewy with hints of nutmeg, cinnamon, sugar, and eggnog, of course.
It’s also topped with a delicious eggnog glaze that makes them just sweet enough but not too rich.
For more, try Eggnog Snickerdoodles or whip up a glass of homemade Eggnog!
Why we think you’ll love it:
- Soft and puffy. They have an almost cake-like texture that is just melt-in-your-mouth delicious!
- For eggnog fans. These Christmas cookies are packed with that classic Christmas taste!
- Simple ingredients. Besides the eggnog, the ingredients are pantry staples. And the steps are simple!
Eggnog Cookies Ingredients
- Unsalted butter (3/4 cup, room temperature): Creams with sugar to create a soft, tender crumb and rich flavor.
- Granulated sugar (1 cup): Sweetens and helps the cookies bake pale and soft.
- Vanilla extract (2 teaspoons): Adds warm bakery aroma that complements the spices.
- Eggnog (1/2 cup): Brings classic holiday flavor and extra moisture for a plush texture.
- Egg yolks (2): Add richness and help the cookies stay soft and chewy.
- All-purpose flour (2 ¼ cups): Provides structure so cookies keep their shape.
- Baking powder (1 1/2 teasppons): Lifts the dough for a light, cake like bite.
- Salt (1/2 teaspoon): Balances sweetness and sharpens the spices.
- Ground nutmeg (1/2 teaspoon): Signature eggnog spice that makes the flavor pop.
- Ground cinnamon (1/2 teaspoon): Adds cozy warmth and rounds out the spice profile.
Glaze
- Powdered sugar, sifted (1 1/2 cups): Creates a smooth, velvety glaze that sets nicely.
- Eggnog for glaze (3–4 tablespoons): Thins the glaze and doubles down on eggnog flavor.
- Vanilla for glaze (½ teaspoon): Boosts aroma and balances sweetness.
- Dash of cinnamon: Adds a final hint of spice to the glaze.
How to Make Eggnog Cookies
PREP. Preheat oven to 350°F.
BATTER. In a stand mixer with the paddle attachment, add ¾ cup butter and 1 cup sugar. Cream on medium speed. Add 2 teaspoons vanilla and ½ cup eggnog and mix until incorporated. Add 2 egg yolks and mix until fluffy.
- In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop dough out using a cookie scoop and place it onto a greased cookie sheet, or line the pan with parchment paper.
BAKE. Bake for 10 – 12 minutes or until the edges are lightly golden.
- Let cookies cool completely on a wire rack before frosting.
GLAZE. While the cookies are cooling, mix 1½ cups powdered sugar, 3-4 tablespoons eggnog, ½ teaspoon vanilla, and cinnamon.
- Dip the tops of the cookies into the glaze and let set on wax paper or parchment paper.
Kristyn’s Recipe Tips
- Mix just until combined to keep the crumb tender, then bake until edges are barely golden.
- If the dough feels soft, chill 20 to 30 minutes for easier scooping and thicker cookies.
- Let cookies cool completely before glazing, then allow glaze to set for clean stacking.
Eggnog Cookies Recipe
Video
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup eggnog
- 2 egg yolks
- 2 ¼ cups all-purpose flour
- 1 1/2 teasppons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Glaze:
- 1 1/2 cups powdered sugar sifted
- 3-4 tablespoons Eggnog
- ½ teaspoon vanilla
- Dash of cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer, add butter and sugar and cream together. Add vanilla and eggnog and mix until incorporated. Add egg yolks and mix until fluffy.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop dough out using a cookie scoop and place onto a greased cookie sheet.
- Bake for 10 – 12 minutes or until the edges are lightly golden.
- Let cookies cool completely before frosting.
- While cookies are cooling, make frosting by mixing together the sifted powdered sugar, eggnog, vanilla and cinnamon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store in the fridge for 1-2 days before baking, or freeze for up to 3 months. See How to Freeze Cookie Dough for tips.
Store baked and frosted cookies for 5-7 days in an airtight container on the counter, or store in the freezer for 2-3 months.
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This recipe was originally published November 2014.
AMAZING!!!! These are so delicious, I couldn’t even share with my family! I would eat them every day! 🤤
Haha we totally understand that struggle! So glad you loved them that much.
I am definitely going to make these cookies for family and friends for Christmas. My husband had bought me boozy eggnog from Costco and I needed to find a good eggnog cookie recipe. This fits the bill. Thanks for all your great recipes.
I make these every year at Christmas for work. Everyone absolutely loves them. There’s never any left and I get asked for the recipe all the time!
I have made these many times and they turn out every single time!