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Lightly glazed eggnog cookies are soft and cake-like. Filled with creamy eggnog and holiday spices, they make one fantastic Christmas cookie!
Baking with Eggnog!
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 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!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 11 minutes
- ¾ cup unsalted butter, room temperature – see How to Soften Butter Quickly
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup eggnog – store-bought or homemade Eggnog
- 2 large egg yolks – see How to Separate Egg Whites and yolks
- 2¼ cups all-purpose flour – see How to Measure Flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Glaze
- 1½ cups powdered sugar, sifted
- 3-4 tablespoons eggnog
- ½ teaspoon vanilla
- dash of cinnamon – or sprinkle with holiday sprinkles
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.
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Eggnog Cookies Recipe
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.
Video
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.
Sugar? What sugar? How much sugar?
I just baked the eggnog cookies and they turned out beautifully!! They are soft and chewy and the eggnog taste is perfect!! I am surprised by some of the comments regarding ‘wet’ texture because they were fine for me and had no trouble using a cookie scoop at all. After they cool I will top them off with the glaze. Thank you so much for my new holiday cookie!!
You are so welcome & I am so happy to hear that! Thank you for sharing that!
It says to cream the sugar & butter until fluffy, I don’t see granulated sugar listed in the ingredients!
“1. Begin by creaming together butter and sugar until fluffy”
What sugar? It’s not on the ingredients list (not for the cookie. It’s there for the glaze, but not the cookie). How has anyone who has made these known how much sugar to use?
It is. It calls for 1 and 1/4 cup
LOVE this recipe but when i made it at home the batter was VERY wet. couldnt roll it at all! is it supposed to be that consistency? or should i add more flour. thanks~
Mine was wet too. I stuck it in the freezer while I baked other cookies and stuck it BAck in while batches are cooking. That seemed to work. IT’S still sticky, but it at least comes out
Ok it looks awesome but where would I get beautiful decorative jars at Not a pricy price??
I LOVE the jars at IKEA. Most are under $5 and can be dolled up with a pretty and festive bow. 🙂
Hello, I as well have a very wet batter. I checked and double checked the recipe & my measurements. Any recommendations? Add more flour?
No time to start another recipe, trying to get to a cookie exchange.
Thanks
Did you bake them? Just curious to know how they turned out. Following the recipe, it shouldn’t be. You may have need a little more flour.
Love your idea’s!! Where did you find that cookie jar? Love it!!
Yum – will definitely make these! And love the cookie jar! I know you didn’t get that at the $1 spot at Target!!! But I am going to look for one. Oh, and I have a great recipe for eggnog bread – real fast and easy. One year I made 75 loaves!! ha ha – I was looking for people to give a loaf to!!!! Happy Thanksgiving!
I love eggnog so I know I will love these cookies!