Eggnog Cookies

These homemade Eggnog Cookies are made with eggnog in both the soft cookie dough and the creamy glaze. Perfect for holiday cookie trays and winter desserts, they deliver a decadent, handheld eggnog treat in every bite.

Easy Eggnog Cookies Recipe

Christmas cookie baking has been a lifelong obsession of mine. Just saying it brings back thoughts of nostalgia, and time spent in the kitchen with the Southern cooks who inspire me everyday. These scratch made Eggnog Cookies are ideal for adding to your seasonal Christmas cookie menu. They’re a softer cookie that’s enhanced with the same rich flavor in the sweet eggnog frosting. The eggnog taste is perfect for your Christmas cookie trays and homemade gift giving.

Checkout this quick list of key ingredients you’ll need to make simple Christmas Eggnog Cookies from scratch: (Scroll down for the full printable recipe card.)

• Eggnog – 3/4 cup prepared full fat eggnog gives these cookies their signature flavor.
• Flour – All purpose flour forms the base of the cookie dough.
• Leavening – Baking powder and salt give lift to the cookies while baking.
• Spices – Ground cinnamon, allspice and nutmeg for a warm and cozy depth of flavor.
• Butter – Unsalted butter for richness.
• Sugar – Both granulated sugar and light brown sugar for sweetness.
• Whole Eggs – 1 large whole egg, plus one large egg yolk flavor and stabilizes the dough.
• Flavorings – Pure vanilla extract and pure almond extract for creamy floral notes.
• Eggnog Frosting – Powdered sugar, eggnog, pure vanilla extract and salt.

How to Make the BEST Eggnog Cookies Recipe

• Heat Oven and Prepare Pans – Preheat oven to 350°F. Line baking sheets with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together flour, baking powder, salt, ground cinnamon, nutmeg and allspice.
• Creamed Ingredients – Using an electric mixer in a large bowl cream together butter, brown sugar, and granulated sugar on medium-high speed with vanilla extract, and almond extract
• Eggs and Eggnog – Add whole egg, egg yolk, and eggnog to the butter mixture. Beat until fully combined.
• Combine the Ingredients – Gradually add dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl periodically.
• Divide the Dough – 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.
• Oven – Bake per the cook time in the recipe until lightly golden brown.
• Make the Eggnog Frosting – 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.
• Cool and Serve – Allow cookies to stand until the eggnog glaze is set then enjoy!

Kitchen Equipment to Make Eggnog Cookies

• Stand mixer with the paddle attachment or a hand mixer.
• Large bowl, medium bowl and small bowl.
• Balloon whisk.
• Measuring cups and spoons.
• Rubber spatula.
• Sheet pans and parchment paper.
• Cookie scoop or medium ice cream scoop.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Use Full Fat Eggnog – 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.
• Flavors of Eggnog – You can use any flavor of full fat eggnog that you enjoy.  I use traditional eggnog in this recipe.
• Don’t Overbeat the Dough – Make a point not to overmix the dough or the cookies can be dry. These cookies are meant to be soft in texture.
• Spoon and Level the Flour – 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.
• Flavorings – 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.
• Spices – 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.
• Cloves – You can also experiment using ground cloves in place of allspice in the cookie dough.

Storage and Leftovers

• Storing Raw Cookie Dough – You can prepare the cookie dough one week in advance and store in an airtight container in the refrigerator.
• Freezing Raw Cookie Dough – If you want to freeze the cookie dough, separate the cookie dough using a cookie scoop and place on a parchment paper lined cookie sheet. Pop the pan into the freezer. Once the dough is frozen solid, package the dough rounds in an airtight container for future baking. You can bake them from frozen adding a few minutes to the baking time.
• Leftovers – These Eggnog Cookies once baked and glazed can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezer – 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 in the fridge just before serving.

More Christmas Cookie Recipes to Make

• Chocolate Crinkle Cookies are a classic.
• Cutout Cream Cheese Sugar Cookies melt in your mouth.
• Cranberry Orange White Chocolate Chip Cookies are filled with seasonal flavor.
• Everyone can get involved in decorating homemade Gingerbread Cookies.
• Snowball Cookies have a thousand names and each one spells delicious!
• 3 Ingredients Mint Chocolate Cookie Bark.
• Hot Chocolate Cookies topped with mini marshmallows.
• Cranberry Walnut Chocolate Chip Cookies feature fresh cranberries and toasted walnuts.
• Peppermint Cookies from Mom on Timeout.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Cookie Scoops
• Sheet Pans