There is something about the smell of nutmeg drifting out of the oven that instantly tells me the holidays have arrived. These eggnog cookies capture everything I love about a chilled glass of eggnog: creamy, gently spiced and just a little bit festive. They bake up with crisp golden edges and pillowy soft centers, and a silky eggnog glaze on top seals in all that cozy flavor.
I make these every December, usually the same weekend I pull the stockings out of storage. They are perfect for cookie exchanges, office parties and holiday gift tins because they stay soft for days and look so pretty with their speckled glaze. If you have a carton of eggnog sitting in the fridge after a party, this is the best way to use it up.
SaveMy favorite part is that the dough comes together in one bowl with pantry staples you probably already have, and it only needs a short chill. Put on your favorite Christmas playlist, grab a cup of coffee and let the kitchen fill up with that warm, spiced aroma. I promise these will disappear faster than you can say second batch.
Eggnog Cookies
Ingredients
Cookies
Eggnog Glaze
Instructions
- Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons nutmeg and cinnamon for about 30 seconds so the leaveners and spices are evenly spread through the flour. Set the bowl aside.
- Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar and brown sugar with a hand or stand mixer on medium-high speed for 3 minutes, until the mixture looks pale, fluffy and lighter in color. Scrape down the sides of the bowl halfway through.
- Add the wet ingredients
Beat in the egg until fully combined. Add the 1/2 cup eggnog, vanilla extract and rum extract, if using, and mix on medium speed for about 1 minute. The mixture may look slightly curdled at first, which is completely normal; it will smooth out once the flour goes in.
- Mix in the flour
With the mixer on low, add the dry ingredients in two additions, mixing just until no streaks of flour remain. The dough will be soft and slightly sticky. Avoid overmixing, which can make the cookies tough instead of tender.
- Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This firms up the butter so the cookies hold their shape, spread less in the oven and develop thicker, softer centers.
- Preheat and prepare the pans
While the dough chills, place an oven rack in the center position and preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookies
Using a 1 1/2 tablespoon cookie scoop, portion the dough into balls and roll them briefly between your palms until smooth. Place them 2 inches apart on the prepared sheets, about 8 per sheet, and press each one down gently with your fingers until it is about 1/2 inch thick.
- Bake until just set
Bake one sheet at a time for 11 to 12 minutes, until the edges are set and very lightly golden and the centers look puffy and barely set. They will firm up as they cool. Repeat with the remaining dough, letting the baking sheets cool and replacing the parchment if needed, for about four sheets in all.
- Cool the cookies
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 15 minutes. Glazing warm cookies will make the glaze melt and run off, so be patient here.
- Make the eggnog glaze
In a small bowl, whisk the powdered sugar, 3 tablespoons eggnog, 1/4 teaspoon nutmeg and a pinch of salt until smooth. The glaze should be thick but pourable, like warm honey. If it is too stiff, whisk in more eggnog 1 teaspoon at a time.
- Glaze and set
Dip the top of each cooled cookie into the glaze, letting the excess drip back into the bowl, or spoon the glaze over the tops. Return the cookies to the wire rack, dust them lightly with a little extra nutmeg and let the glaze set for about 20 minutes before serving or stacking.
Substitutions and variations
- Swap the rum extract for 1 tablespoon of dark rum or bourbon if you are baking for grown-ups and want a deeper, boozier note.
- Use a store-bought dairy-free eggnog made with almond or oat milk and plant-based butter sticks for a dairy-free version.
- Replace the cinnamon with 1/4 teaspoon each of ground ginger and allspice for a cookie that tastes a little more like spiced gingerbread.
- Skip the glaze and roll the dough balls in cinnamon sugar before baking for a crackly, snickerdoodle-style eggnog cookie.
Chloe's tips
- Measure your flour by spooning it into the measuring cup and leveling it off; packing the cup adds too much flour and gives you dry, cakey cookies.
- Freshly grated nutmeg has a much brighter, warmer flavor than pre-ground, so grate it fresh if you have a whole nutmeg on hand.
- Bring the egg and eggnog to room temperature so they blend smoothly into the creamed butter instead of seizing it.
- Pull the cookies from the oven while the centers still look slightly underdone for the softest, chewiest texture.
How to store it
- Store glazed cookies in an airtight container at room temperature for up to 4 days, with parchment paper between the layers so the glaze does not stick.
- Freeze unglazed baked cookies in a freezer bag for up to 3 months, then thaw at room temperature for an hour and glaze before serving.
- Freeze scooped dough balls on a sheet pan, transfer them to a freezer bag and bake straight from frozen, adding 1 to 2 minutes to the baking time.
Serving suggestions
These festive cookies are lovely on their own, but here are a few ways to make them extra special.
- Serve with a small glass of chilled eggnog for the ultimate holiday pairing.
- Add them to a Christmas cookie tray alongside sugar cookies and gingerbread.
- Pair with a hot latte or a mug of chai on a chilly afternoon.
- Pack them in a tin with tissue paper as a homemade gift for neighbors and teachers.
Frequently asked questions
Can I taste the eggnog in these cookies?
Yes. The eggnog adds a creamy richness to the dough, and the nutmeg and eggnog glaze bring out that classic holiday flavor. The rum extract makes the eggnog taste even more pronounced, so include it if you love that flavor.
Do I have to chill the dough?
Chilling for 30 minutes is strongly recommended. The dough is soft because of the eggnog, and skipping the chill can cause the cookies to spread thin and flat in the oven.
Can I use homemade eggnog?
Absolutely. Homemade eggnog works well as long as it is fairly thick. If yours is thinner than store-bought, start with a little less in the glaze and add more as needed.
Why did my cookies turn out cakey?
Cakey cookies usually come from too much flour or overbaking. Spoon and level your flour, and take the cookies out when the edges are set but the centers still look soft and puffy.
Let's get cooking!
I hope these eggnog cookies become a cozy new tradition in your kitchen this holiday season. They are simple to make, full of warm spice and creamy flavor, and they make every cookie tray look a little more festive. Bake a batch, share them with the people you love and enjoy every soft, nutmeg-kissed bite. Happy baking and merry Christmas!
