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Eggnog Cookies

These homemade Eggnog Cookies feature eggnog in both the cookie dough and the creamy glaze. Add them to your holiday cookies and winter desserts for a decadent handheld eggnog treat.


Easy Eggnog Cookies Recipe

These scratch made Eggnog Cookies are ideal for adding to your seasonal cookie menu. They’re a softer cookie that’s enhanced with the same rich flavor in the sweet eggnog glaze. How to make simple Christmas Eggnog Cookies from scratch:

  • Flour – All purpose flour sifted with baking powder, salt, ground cinnamon, allspice and nutmeg.
  • Butter – Unsalted butter softened.
  • Sugar – Both granulated sugar and light brown sugar.
  • Eggs – 1 large whole egg plus one large egg yolk.
  • Eggnog – 3/4 cup prepared full fat eggnog.
  • Flavorings – Pure vanilla extract and pure almond extract.
  • Eggnog Icing – Powdered sugar, eggnog, pure vanilla extract and salt.


How to Make the BEST Eggnog Cookies Recipe

  • Ingredients you’ll need to make homemade Eggnog Cookies: All purpose flour, baking powder, salt, eggnog, butter, granulated sugar, light brown sugar, cinnamon, nutmeg, large eggs, vanilla and almond extracts.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, medium bowl, large bowl, whisk, measuring cups and spoons, rubber spatula, sheet pans and cookie or medium ice cream scoop.
  • Be sure to use regular eggnog and not a low-fat variety to keep the richness in these cookies. Your favorite brand will work perfectly.
  • Make a point not to overmix the batter or the cookies can be dry. These cookies are meant to be soft in texture.
  • When measuring flour for baking it’s important to spoon the flour into the measuring cup and then level. If you scoop the cup into the flour, it can become compacted. This could result in dry cookies.
  • You can experiment with flavorings. I would recommend using the vanilla but you could use 1 teaspoon of rum extract, butter extract or brandy extract in place of the almond extract.
  • If you like a spicier eggnog flavor use freshly grated nutmeg. You could also increase the amount although use caution so it doesn’t overpower.
  • You can also experiment using ground cloves in place of allspice in the cookie dough, if you like.
  • You can prepare the cookie dough one week in advance and store in an airtight container in the refrigerator.
  • If you want to freeze the cookie dough, separate the cookie dough using a scoop and place on parchment paper lined cookie sheet. Pop the pan into the freezer. Once the dough is frozen solid, package them in an airtight container for future baking. You can bake them from frozen adding a few minutes to the baking time.
  • These Eggnog Cookies once baked and glazed can be stored in an airtight container in the refrigerator for up to 3 days.
  • To preserve these cookies for longer, bake and cool completely then freeze them for up to 2 months. When freezing, wait to glaze them after thawing and just before serving.

More Christmas Cookie Recipes to Make


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Eggnog Cookies

Prep Time10 minutes
Cook Time12 minutes
Cooling time1 hour
Total Time1 hour 22 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: eggnog-cookies, eggnog-cookies-recipe
Servings: 30 servings (may vary)
Calories: 128kcal


  • 2 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg plus additional for dusting tops
  • 1/8 tsp allspice
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large whole egg plus one large egg yolk
  • 3/4 cup prepared eggnog (full fat)
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • Frosting:
  • 1 1/2 cups powdered sugar
  • 3 Tbsp eggnog plus additional as needed to thin
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt


  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
  • To Prepare Cookie Dough: In a medium size mixing bowl, use a whisk to sift together flour, baking powder, salt, ground cinnamon, nutmeg and allspice.
  • Using an electric mixer in a large bowl cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add vanilla extract, and almond extract, whole egg plus egg yolk, and eggnog. Beat on medium-low speed until fully combined.
  • Gradually add dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl periodically.
  • Using a medium cookie scoop divide the cookie dough into approximately 1 1/2 tablespoons of batter. Drop on the prepared pan at least 2 inches apart.
  • Bake for 12-14 minutes or until lightly golden on the edges. Leave to cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely.
  • To Prepare the Glaze: In a small bowl, whisk together powdered sugar, eggnog, vanilla and salt until smooth. (It will be slightly runny). Dip or drizzle cooled cookies while on cooling rack. Dust tops with additional cinnamon or nutmeg after glazing, if desired.
  • Allow cookies to stand until glaze is set then enjoy with milk, warm cider, hot tea or coffee!


Serving: 1serving | Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 57mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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