Eggnog Cookies
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!
Servings: 18 cookies
Calories: 189kcal
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
Calories: 189kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 102mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg