Eggnog Cookies

If you love eggnog season as much as I do, these Eggnog Cookies are about to become your new December obsession. They bake up soft and chewy, with that unmistakable holiday flavor that fills the whole kitchen with a festive aroma. I swear the first batch never even makes it to the cookie tin because everyone wanders through and grabs one while they are still warm.

The finished cookies are soft and cake-like with a delicate sweetness that lets the eggnog shine. Each bite has a holiday warmth from the nutmeg and cinnamon, and the glaze adds a sweet, creamy layer that makes them feel extra festive. They look pretty on a holiday tray and taste even better than they look.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

For the Cookies

• Unsalted butter: Make sure it’s fully softened so it creams properly and gives you a smooth, fluffy base.
• Sugar: White sugar helps the cookies keep their shape. If yours is lumpy, give it a quick stir to break it up before mixing.
• Brown sugar: Pack it firmly into the measuring cup so you get the right amount of moisture.
• Egg yolks: Room temperature yolks mix in more easily and help the dough come together without overmixing.
• Eggnog: Use a thicker, full-fat eggnog for the softest cookie. If yours is very thin, reduce the amount by a tablespoon. Try them with my homemade eggnog or gingerbread eggnog.
• Vanilla extract: A good quality vanilla really boosts the eggnog flavour, so this is a spot where the upgrade makes a difference.
• All-purpose flour: Spoon and level the flour to avoid packing in too much. Too much flour makes the cookies dry.
• Baking powder: Check the date on your can. Old baking powder won’t give the cookies lift.
• Baking soda: Make sure it’s fresh so the cookies spread and soften properly.
• Ground nutmeg: If you have whole nutmeg, grate it fresh. It gives a much stronger holiday flavour.
• Cinnamon: A little goes a long way, so measure it rather than eyeballing.
• Salt: Don’t skip it. Even a small pinch helps balance the sweetness.

For the Glaze

• Powdered sugar: If it’s clumpy, sift it first for a perfectly smooth glaze.
• Eggnog: Add it gradually. A teaspoon too much can make the glaze runny.
• Ground nutmeg (for garnish): Use a tiny pinch right after glazing so it sticks without melting into the surface.

How to Make Eggnog Cookies

• Step One: Preheat the oven to 350°F. Line baking sheets with parchment paper.
• Step Two: In a large bowl, beat butter, sugar, and brown sugar together until light and fluffy.
• Step Three: Mix in the egg yolks, eggnog, and vanilla until smooth.

• Step Four: In another bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
• Step Five: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

• Step Six: Scoop about 1  ½ tablespoons of dough per cookie and place on the prepared baking sheets, leaving 2 inches between cookies.
• Step Seven: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

• Step Eight: To make the glaze, in a small bowl, whisk together powdered sugar and eggnog until smooth and pourable.
• Step Nine: Drizzle the glaze over cooled cookies. Sprinkle lightly with nutmeg for garnish. Allow glaze to set before serving.

Variations and Substitutions

• Swap the eggnog. If you can’t find traditional eggnog, store-bought non-dairy eggnog works well too. Both the almond and oat versions bake nicely and still give you that holiday flavor.
• Add a little extra spice. If you like a stronger, warm spice vibe, add a pinch of cloves or allspice to the dough. 
• Try a different glaze. Instead of the eggnog glaze, you can drizzle the cookies with a simple vanilla glaze or even a maple one for a cozy twist. You could also use frosting if you like.
• Make them nutty. Stir in a small handful of finely chopped pecans or walnuts for a little texture. Just keep the pieces small, so they don’t weigh the cookies down.
• Skip the glaze. If you prefer less sweetness, leave the cookies unglazed and sprinkle them lightly with cinnamon sugar while they are still warm.
• Use whole nutmeg. Freshly grated nutmeg gives the cookies a noticeable flavor boost. It’s a small change that makes a big difference.
• Add a little rum flavour. A tiny splash of rum extract in the dough gives the cookies that classic eggnog-with-a-kick taste without using actual alcohol.

Storage Instructions

• Room Temperature: Keep the cookies in an airtight container for up to 4 days. If they are glazed, let the glaze fully set before stacking them. Place a sheet of parchment between layers to keep them looking neat.
• Refrigerator: You can refrigerate them if you prefer a firmer texture. Store them in an airtight container for up to 5 days and let them sit at room temperature for a few minutes before serving.
• Freezer: Freeze the cookies unglazed for the best results. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They will keep for up to 2 months. Thaw at room temperature and glaze once thawed.
• Make Ahead: The dough can be made a day ahead and stored in the fridge. Chilled dough scoops easily and holds its shape well, which makes it perfect for holiday baking marathons.

Recipe Tips and Tricks

• Chill the dough if it feels too soft. Eggnog makes the dough naturally looser. A quick 20 minutes in the fridge helps the cookies hold their shape.
• Use a cookie scoop for even baking. Uniform sizes mean the whole batch bakes at the same rate, and you won’t end up with a mix of underdone and overdone cookies.
• Watch the edges, not the tops. These cookies stay pale on top even when they are done. Look for lightly golden edges to know when to take them out of the oven.
• Let them cool on the sheet first. They firm up as they cool. Moving them too soon can cause them to break or flatten.
• Glaze on a wire rack with parchment underneath. This makes cleanup quick and prevents the bottoms from getting sticky.
• Don’t overbake. The cookies should look set but still soft. Overbaking takes away their tender, cake-like texture, which is the best part of this recipe.

Eggnog Recipes

• Eggnog Donuts
• Eggnog Pie
• Eggnog Cupcakes
• Eggnog Breakfast Casserole

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