These eggnog cookies are the perfect blend of holiday flavors, combining the richness of eggnog with the warmth of nutmeg and cinnamon. They are soft and cakey and topped with a sweet eggnog glaze.

A red plate of glazed eggnog cookies

Why you’ll love this recipe:

  • Easy to Make – Just beat, combine, and bake. There is no chilling required and no rolling. There is also no waste, as this recipe uses whole eggs instead of just egg yolks.
  • Festive Flavor Fusion: This recipe brilliantly captures the essence of classic eggnog, infusing the cookies with the warm and comforting flavors of nutmeg and cinnamon.
  • Soft and Cakey Perfection: The carefully balanced combination of ingredients results in soft and fluffy cookies that melt in your mouth. The texture of the cookies is just right, offering a delightful contrast to the crunchy glaze.
Glazed eggnog cookies on a gold cooling rack

Ingredients you’ll need:

  • AP flour
  • baking powder & salt
  • ground cinnamon & nutmeg
  • granulated sugar & powdered sugar
  • unsalted butter
  • eggnog (homemade or store-bought)
  • vanilla extract & rum extract (optional)
  • eggs

How to make eggnog cookies:

(the ingredient amounts are listed in the printable recipe card further below)

picture collage of how to make eggnog cookies
  1. In a medium bowl toss together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  2. In a large bowl, beat the butter and sugar together. Beat in the eggs and extracts. With the mixer on low, slowly add in the eggnog. Mix until well blended.
  3. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Using a cookie scoop or tablespoon, drop mounds of cookie dough 2″ apart onto a lined baking sheet. Bake at 325F for 15 minutes.
  5. In a small bowl, whisk together the powdered sugar, eggnog, and nutmeg until smooth. Drizzle over the completely cooled cookies.
  6. Let the cookies stand for 15 minutes or so for the glaze to dry.
two image collage of glazed eggnog cookies

FAQ:

Can you freeze eggnog cookies?

Absolutely! Once the cookies are completely cooled (do not glaze) place them in an airtight container and store in the freezer for up to three months. Thaw at room temperature and glaze before serving.

Can I substitute margarine for butter in this recipe?

While you can use margarine, the rich flavor of butter is recommended for the best taste. If you choose margarine, opt for one with a high fat content for better results.

Can I make these cookies in advance for a party?

Yes, you can bake the cookies 1-2 days in advance and store them in an airtight container until ready to serve for your party.

A plate of eggnog cookies with one broken in half.

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Eggnog Cookies

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: about 30 cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These eggnog cookies are the perfect blend of holiday flavors, combining the richness of eggnog with the warmth of nutmeg and cinnamon. They are soft and cakey and topped with a sweet eggnog glaze.

Ingredients

Cookies

  • 2 & 1/2 cups (315g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp rum extract (optional)
  • 1/2 cup eggnog 

Glaze

  • 1 cup powdered sugar
  • 3 tbsp eggnog
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 325F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl toss together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs (one at a time) and then the extracts. With the mixer on low, slowly add in the eggnog. Mix until well blended.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Using a cookie scoop or tablespoon, drop mounds of cookie dough 2″ apart onto the prepared baking sheets.
  5. Bake for 15 minutes or until the edges are lightly golden. Let cool for 5 minutes on the tray and then transfer the cookies to a wire rack to cool completely.
  6. In a small bowl, whisk together the powdered sugar, eggnog, and nutmeg until smooth. Drizzle over the completely cooled cookies. Let the cookies stand for 15 minutes or so for the glaze to dry.

Notes

Leftover cookies can be stored in an airtight container at room temperature for 3-4 days.