Made with hints of eggnog, cinnamon, and nutmeg, (and don’t forget the perfect glaze) these tasty Eggnog Cookies are always a hit around the holidays!
Anytime I think eggnog, I think the holidays, and these Eggnog Cookies are the perfect cookies to bake around the holidays! Warm with the perfect spices and drizzled with the most delicious glaze.
These holiday cookies are ones for the books! If you didn’t know, I am obsessed with Eggnog and any and all the holiday dessert recipes that I can make with it.
It’s soooo good. I love how these cookies have just the right amount of eggnog flavor. The glaze just sets the cookies over the edge and makes them a must make every holiday season!
Just a little crunchy on the outside and soft and moist on the inside, the perfect cookie texture in my opinion. I just can’t stand hard cookies, so the texture on these are amazing.
If you are an eggnog lover like me, and also love cookies, then you have to combine the to and make these super delicious Eggnog Cookies.
Some of our other favorite cookie recipes we having our site include: Reindeer Cookies, Gingerbread Men Cookies, and Christmas Tree Cookies.
WHY THIS RECIPE WORKS:
- Easy to double to make more.
- Made with pantry staple holiday baking ingredients.
- Perfect for those who LOVE eggnog, like me!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking soda
Baking powder
Ground nutmeg
Ground cinnamon
Salt
Granulated sugar
Unsalted butter
Large egg
Vanilla extract
Eggnog
Powdered sugar
Sprinkles
HOW TO MAKE EGGNOG COOKIES, STEP BY STEP:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper, set aside. In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Stir until well combined, set aside.
- In a separate mixing bowl, cream together sugar and softened butter until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Add the ⅓ cup eggnog to the butter mixture and mix until combined.
- Next, add about half of the dry ingredients into the eggnog mixture, stir until combined. Add the other half and mix until well combined and a formable dough is formed.
- Roll the dough into 2-inch balls and place on the baking sheet.
- Flatten each slightly with your hand and bake in the preheated oven for 13-14 minutes or until the edges are just becoming golden brown.
- Remove from the oven and allow to completely cool.
- Make the eggnog glaze by combining the glaze ingredients in a small bowl and mix until combined.
- Drizzle the glaze over the cooled cookies, sprinkle with your choice of sprinkles or more nutmeg if desired, allow the icing to set and serve!
WHAT OTHER EXTRACT CAN I USE?
Tired of using vanilla extract? You can certainly change up the extracts in this easy cookie recipe.
Rum extract may be used in place of the vanilla extract in the batter. If you wish to use rum extract for the glaze as well, I would start with ½ tsp and add more if desired.
DOES THE DOUGH NEED TO CHILL?
No the dough does not need to chill, that is what I love about these. The dough is ready to go right after it is made up!
DO I HAVE TO USE HOMEMADE EGGNOG?
I used full-fat, homemade eggnog. It’s the same consistency as full fat store bought eggnog, which should work just as well, but I’m not sure how this recipe would turn out with a vegan or light eggnog product.
HOW TO STORE:
These glazed Eggnog Cookies should be stored in an airtight container with parchment paper in between the layers to prevent the glaze from getting messed up. They’ll keep at room temperature for just a few days.
You can freeze these cookies in a freezer-safe container for up to 3 months.
To defrost, place in refrigerator overnight until thawed. You can let them come to room temperature before serving if desired.
TIPS AND TRICKS:
- While I used homemade eggnog, you can use store bought if needed. See more of my thoughts on that above.
- For the glaze, you may only need 1 ½ tbsp of eggnog depending on how thin or thick the eggnog you’re using is. You may want to note to start with 1 ½ tablespoons eggnog and add a little more if it’s too thick to drizzle onto the cookies.
- This recipe can be doubled very easily to make more cookies.
- You can change the extract used if you want, I shared a suggestion above.
- The glaze starts to set quickly so I would recommend glazing 2-3 cookies, then sprinkling with sprinkles or nutmeg, then glazing 2-3 more cookies, etc. That way the sprinkles or nutmeg will stick to the glaze instead of rolling/falling off.
Are an eggnog lover like me and really enjoy some around the chilly winter season? Then you need to try these perfect Eggnog Cookies!
If you like this recipe you might also like:
If you’ve tried these EGGNOG COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Eggnog Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ⅓ cup eggnog
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- Sprinkles optional
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper, set aside. In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Stir until well combined, set aside.
- In a separate mixing bowl, cream together sugar and softened butter until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Add the ⅓ cup eggnog to the butter mixture and mix until combined.
- Next, add about half of the dry ingredients into the eggnog mixture, stir until combined. Add the other half and mix until well combined and a formable dough is formed.
- Roll the dough into 2-inch balls and place on the baking sheet.
- Flatten each slightly with your hand and bake in the preheated oven for 13-14 minutes or until the edges are just becoming golden brown.
- Remove from the oven and allow to completely cool.
- Make the eggnog glaze by combining the glaze ingredients in a small bowl and mix until combined.
- Drizzle the glaze over the cooled cookies, sprinkle with your choice of sprinkles or more nutmeg if desired, allow the icing to set and serve!
Notes
- While I used homemade eggnog, you can use store bought if needed. See more of my thoughts on that above.
- For the glaze, you may only need 1 ½ tbsp of eggnog depending on how thin or thick the eggnog you’re using is. You may want to note to start with 1 ½ tablespoons eggnog and add a little more if it’s too thick to drizzle onto the cookies.
- This recipe can be doubled very easily to make more cookies.
- You can change the extract used if you want, I shared a suggestion above.
- The glaze starts to set quickly so I would recommend glazing 2-3 cookies, then sprinkling with sprinkles or nutmeg, then glazing 2-3 more cookies, etc. That way the sprinkles or nutmeg will stick to the glaze instead of rolling/falling off.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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