Eggnog Cookies

These eggnog cookies capture the flavor of the classic holiday drink in a soft, cakey cookie. They are spiced with nutmeg and finished with a simple eggnog glaze, making them a festive addition to any cookie platter.

This recipe comes together in under an hour, with most of that time for chilling the dough. It is a straightforward method for a seasonal treat that’s great for holiday parties or cookie exchanges.

Why will you love Eggnog Cookies?

Chilling the dough is key. It solidifies the butter, making the dough much easier to roll out and preventing the cookies from spreading too much in the oven.

Using room temperature ingredients helps them combine smoothly. Softened butter and room temperature eggs create a uniform, fluffy batter without curdling.

Cooling before icing is essential. Applying icing to warm cookies will cause it to melt and run off. Let them cool completely on a wire rack for a neat, set glaze.

Eggnog Cookies Ingredients

• Eggnog: Full-fat dairy eggnog provides the best flavor and texture. Non-dairy eggnog will also work.

• Dark Rum: This is optional but adds a traditional warmth that complements the eggnog. You can omit it without any other changes.

• Unsalted Butter: This allows you to control the salt content. If you only have salted butter, reduce the added salt in the recipe by 1/4 teaspoon.

• Nutmeg: Freshly grated nutmeg will offer a more aromatic and potent flavor than pre-ground, but either works well in this recipe.

Exact quantities are in the recipe card below.

How to Make Eggnog Cookies

Step 1: Make the Cookie Dough

First, cream the butter and sugar together until fluffy. Beat in the eggs, eggnog, and vanilla. In another bowl, whisk the flour, baking powder, salt, and nutmeg. Gradually add the dry mix to the wet ingredients until just combined.

Step 2: Chill and Roll the Dough

The dough will be soft, so it needs to chill for at least 30 minutes. Once firm, roll it out on a well-floured surface to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes.

Step 3: Bake the Cookies

Arrange the cutouts on parchment-lined baking sheets. Bake at 350°F for about 10 minutes, just until the edges are lightly golden. Let them cool for a moment on the pan before moving them to a wire rack to cool completely.

Step 4: Prepare the Icing and Decorate

While the cookies cool, make the simple icing. Beat the softened butter and powdered sugar together, then mix in the eggnog until you have a smooth, spreadable consistency. Spread the icing on the cooled cookies and finish with a sprinkle of nutmeg.

What to Serve with Eggnog Cookies

These cookies are a wonderful standalone treat, often served with a glass of milk, coffee, or even more eggnog during the holidays.

Helpful Tricks for Eggnog Cookies

Chilling the dough is an important step. It makes the soft dough much easier to roll and cut, and helps prevent the cookies from spreading too much while baking.

This dough is quite soft. Be generous when flouring your work surface, rolling pin, and cookie cutters to prevent sticking.

Ensure the cookies are completely cool before applying the icing. Icing warm cookies will cause it to melt and run off the sides.

The yield of this recipe will vary depending on the size and shape of your cookie cutters.

How to Store and Freeze Eggnog Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before icing and serving.

Eggnog Cookies Recipe FAQs

Why is my cookie dough so sticky?

This dough is naturally soft due to the liquid eggnog. Chilling it for at least 30 minutes is essential. Be sure to use plenty of flour on your work surface and rolling pin to prevent sticking.

Can I make these cookies ahead of time?

Yes. The cookie dough can be made and refrigerated for up to 2 days before rolling and baking. You can also freeze the baked, unfrosted cookies for up to 3 months.

Do I have to use the icing?

No, the cookies are delicious on their own. The icing adds extra sweetness and eggnog flavor, but they can also be enjoyed plain or with a simple dusting of powdered sugar.

Eggnog Cookies

Soft, cake-like cookies infused with classic eggnog flavor and topped with a sweet eggnog glaze.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

For the Cookies

• 1 cup unsalted butter softened, 227g
• 1 1/2 cups granulated sugar 300g
• 2 large eggs at room temperature
• 1 cup eggnog 240ml
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum optional
• 4 cups all-purpose flour 480g
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the Icing

• 2 1/2 cups powdered sugar 300g
• 4 tablespoons unsalted butter softened, 57g
• 3 tablespoons eggnog 45ml
• Ground nutmeg for sprinkling

Instructions

 

• In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
• Add the eggs one at a time, mixing well after each. Beat in the eggnog, vanilla extract, and optional rum until combined. The mixture may look slightly curdled, which is normal.
• In a separate bowl, whisk together the flour, baking powder, ground nutmeg, and salt.
• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or until firm enough to handle.
• Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• On a well-floured surface, roll the chilled dough to 1/4-inch thickness. Use floured cookie cutters to cut out shapes and place them about 1 inch apart on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• To make the icing, combine the powdered sugar and softened butter in a small bowl. Add the eggnog and mix until smooth and spreadable. If it's too thick, add more eggnog, 1 teaspoon at a time. Spread the icing on the cooled cookies and sprinkle with nutmeg.

Notes

Chilling the dough is an important step. It makes the soft dough much easier to roll and cut, and helps prevent the cookies from spreading too much while baking.

This dough is quite soft. Be generous when flouring your work surface, rolling pin, and cookie cutters to prevent sticking.

Ensure the cookies are completely cool before applying the icing. Icing warm cookies will cause it to melt and run off the sides.

The yield of this recipe will vary depending on the size and shape of your cookie cutters.

Keyword christmas cookies, cookie recipe, eggnog, eggnog cookies, holiday baking