These eggnog cookies are soft, chewy and beautifully flavored with hints of cinnamon and nutmeg. They’ll quickly become favorites with their heavenly eggnog frosting!
Eggnog cookies are the perfect addition to your holiday cookie repertoire. You’ll have to try my traditional Italian Christmas cookies, my snow cookies and of course my homemade Danish butter cookies, for sweets all season long.
Eggnog Cookies Recipe
When eggnog appears on grocery store shelves, you know the holidays are upon us! The distinct taste and creaminess of eggnog is delicious. I know some people don’t like eggnog, but once they try one of these cookies, they’ll be convinced. The eggnog flavor is very subtle and wonderfully balanced with cinnamon and nutmeg. The cookies themselves are so soft and the frosting on top is divine! My thighs will be grateful for giving some away, but damn it was a hard thing to do!
Super easy to make, these cookies are delicious with a tender crumb and soft, chewy center. The eggnog frosting gives the cookies a very special look as well as another delicate pop of eggnog flavor. Even my husband who hates eggnog loved these cookies. The taste just screams Christmas. Grab a cup of peppermint hot chocolate, make yourself comfortable on the couch and eat them your way. You will thank me later.
Eggnog Cookie Ingredients
Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog, so there will be plenty of leftovers to drink! You can even use leftovers in these eggnog fondues or in a frozen eggnog pound cake. So good!! Note: All measurements can be found below in the recipe card.
- Flour: All-purpose flour works great here! Be sure to measure your flour to prevent your cookies from drying out.
- baking powder: Makes your eggnog cookies rise well in the oven.
- Nutmeg: A classic holiday spice!
- Cinnamon: Adds a nice complementary taste to the nutmeg.
- White sugar: Regular caster sugar will give your cookies the perfect sweetness.
- Butter: You will want your butter to be soft but not melted. This way it will mix into the cookie dough more easily.
- Eggnog: You can use light or whole eggnog.
- Vanilla: Adds a nice sweet flavor. Substitute with eggnog extract for added flavor.
- Egg yolks: Yes, you read that right, just the yolks.
Eggnog Frosting
- Granulated sugar: Sift your powdered sugar to reduce lumps.
- Eggnog: Slowly add to the powdered sugar to achieve the perfect smooth consistency.
Let’s make eggnog cookies!
These eggnog cookies are so easy and quick to make! Adding a drizzle of eggnog and a sprinkle of nutmeg gives them that classy look, plus an extra kick of flavor. These are going to be a new family favorite. If you haven’t found a dessert for Christmas dinner, these cookies are the perfect choice!
- To preheat the oven: Preheat your oven to 300 degrees.
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, cinnamon and nutmeg. Put aside.
- Butter mixture: Cream the sugar and butter together in a mixing bowl.
- Mix the wet ingredients: Add the eggnog, vanilla and egg yolks. Beat on medium speed with a mixer until smooth.
- Combine: Add flour mixture and beat on low speed until blended. Do not overmix.
- Add to the baking sheet: Use a cookie scoop or spoon on an ungreased cookie sheet and sprinkle cookies with nutmeg.
- To cook: Bake for 15-18 minutes (mine took 17) until the edges are lightly browned.
- Prepare the icing: While the cookies are baking, prepare the frosting by mixing the powdered sugar with 3 tablespoons of eggnog.
- Add frosting and serve: Pour the icing on your cookies and devour!
Tips and tricks
Making cookies is pretty easy, but I know it can also be difficult to get them right. Often it’s just a matter of making sure you do a few simple things to perfect them. Here are some tips and tricks that have really helped me!
- The cookie sheet: One of the biggest mistakes when making cookies is spraying the cookie sheet with nonstick cooking spray. Unless a recipe specifically tells you to grease a cookie sheet, don’t. The fat from the cookies will melt as the cookies bake and spread on their own. If you spray it, they will spread too much and become flat and overcooked. Use parchment paper to line your baking sheet, not only does this ensure that your cookies won’t stick, but it also makes cleanup easier.
- Measure: Measure your ingredients accurately. Too much or too little of an ingredient can alter its texture and taste. Especially when it comes to fat or flour. Pour the flour into a measuring cup and level with a table knife to get the right amount. When it comes to cookie fat, whether it’s oil, shortening, or butter, follow the directions. Melted, softened or chilled will all affect the outcome of your cookies.
- To mix together: Follow recipe directions for mixing. Cream the butter and sugar but don’t over mix your cookie dough. This can cause too much air to build up in the dough, which will cause the eggnog cookies to collapse while baking.
Storing Leftover Eggnog Cookies
I doubt you’ll have any leftovers of these delicious eggnog cookies, but if you do, here’s how to keep them fresh!
- In the refrigerator: Store leftover cookies in an airtight container for 3-4 days. I recommend letting them come to room temperature before serving so they don’t get tough.
Looking for more eggnog desserts?
Desserts
No-Bake Eggnog Pie
Desserts
Eggnog Cheesecake
Desserts
Glazed eggnog pound cake
To print
Eggnog Cookies
These eggnog cookies are soft, chewy and beautifully flavored with hints of cinnamon and nutmeg. They’ll quickly become favorites with their heavenly eggnog frosting!
Servings 24 cookies
calories 64calories
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 2 teaspoon Nutmeg
- 1/2 teaspoon cinnamon
- 1 1/4 cups White sugar
- 1/2 Chopped off butter softened
- 1/2 Chopped off Eggnog
- 1 teaspoon vanilla extract
- 2 egg yolks
Eggnog Frosting:
- 1 ½ Chopped off Granulated sugar
- 3 soup spoons Eggnog
Instructions
Preheat your oven to 300 degrees.
Combine flour, baking powder, cinnamon and nutmeg. Put aside.
Cream the sugar and butter together in a mixing bowl.
Add the eggnog, vanilla and egg yolks. Beat on medium speed with a mixer until smooth.
Add flour mixture and beat on low speed until blended. Do not overmix.
Pour onto an ungreased cookie sheet or parchment paper and sprinkle cookies with nutmeg.
Bake 15-18 minutes, mine took 17, until the edges are lightly browned.
While the cookies are baking, prepare the frosting by mixing the powdered sugar with 3 tablespoons of eggnog.
Pour the icing on your cookies and devour!
Remarks
Updated on December 23, 2022
Nutrition
calories: 64calories | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated fat: 4g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214UI | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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