Eggnog Cookies That Taste Like Holiday Cheer in Every Bite (Without the Eggnog Hangover)

Imagine the most festive moment of your year condensed into a cookie that melts in your mouth, whispers “cinnamon,” and leaves a trail of nutmeg swagger. That’s an Eggnog Cookie. No line at the mall, no awkward office party, just buttery, creamy, spiced bliss.

These are the cookies people talk about in group chats. And yes, they’re stupid easy to make, dangerously soft, and way more impressive than they have any right to be. Ready to flex at the cookie swap?

Why You’ll Love This Recipe

• Holiday flavor in a cookie: All the creamy, nutmeg-cinnamon warmth of eggnog, but portable and dunkable.
• Soft, tender texture: A hint of cornstarch and just the right fat ratio keep these cookies pillowy, not cakey.
• No specialty ingredients: Real eggnog + pantry staples = maximum payoff with minimal effort.
• Make-ahead friendly: Dough chills beautifully, and the baked cookies freeze like champs.
• Next-level frosting: A silky eggnog glaze with browned butter (if you’re feeling fancy) takes them straight to legendary.

Shopping List – Ingredients

• All-purpose flour – 2 3/4 cups (330 g)
• Cornstarch – 1 tablespoon
• Baking powder – 1 teaspoon
• Baking soda – 1/2 teaspoon
• Kosher salt – 1/2 teaspoon
• Ground nutmeg – 1 teaspoon (plus more for dusting)
• Ground cinnamon – 1/2 teaspoon
• Unsalted butter – 3/4 cup (170 g), softened
• Granulated sugar – 3/4 cup (150 g)
• Light brown sugar – 1/2 cup (100 g), packed
• Large egg yolk – 1
• Pure vanilla extract – 2 teaspoons
• Eggnog – 1/2 cup (120 ml), room temp (store-bought or homemade)
• Optional: Dark rum or rum extract – 1–2 teaspoons (for classic eggnog vibes)

For the Eggnog Glaze:

• Powdered sugar – 1 1/2 to 2 cups (180–240 g), sifted
• Eggnog – 3–5 tablespoons, as needed
• Unsalted butter – 2 tablespoons, melted (brown it for extra flavor, IMO)
• Pinch of salt
• Nutmeg – to sprinkle on top

Let’s Get Cooking – Instructions

1. Prep your runway: Preheat oven to 350°F (175°C).

   Line two baking sheets with parchment. Whisper a promise to your future self not to eat the dough (no judgement if you fail).

2. Dry squad: In a bowl, whisk flour, cornstarch, baking powder, baking soda, salt, nutmeg, and cinnamon until evenly combined.
3. Cream the butter + sugars: In a stand mixer or large bowl, beat butter, granulated sugar, and brown sugar on medium for 2–3 minutes until light and fluffy.
4. Add flavor boosters: Beat in egg yolk, vanilla, and rum or rum extract (if using). Mix until smooth.
5. Eggnog time: With mixer on low, stream in the eggnog.

   It may look slightly curdled—chill, it’ll come together when you add the dry ingredients.

6. Combine carefully: Add dry ingredients in two additions on low speed. Mix just until no flour streaks remain. The dough should be soft but scoopable.
7. Optional chill: For thicker cookies, chill dough 20–30 minutes.

   Not mandatory, but it keeps the spread in check.

8. Scoop and bake: Scoop 1.5-tablespoon portions onto sheets, spacing 2 inches apart. Bake 9–11 minutes until edges are set and centers look slightly underbaked. Don’t overdo it—carryover heat finishes the job.
9. Cool like a pro: Let cookies rest on the sheet 5 minutes, then transfer to a rack.

   They’ll firm up as they cool.

10. Glaze greatness: Whisk powdered sugar, melted (or browned) butter, pinch of salt, and enough eggnog to reach a thick, pourable consistency. Spoon or dip the cooled cookies. Dust lightly with nutmeg.

    Allow glaze to set 20–30 minutes.

Preservation Guide

• Room temperature: Store glazed cookies in an airtight container for 3–4 days, layering with parchment to prevent sticking.
• Refrigerator: Good up to 1 week. Bring to room temp for best texture.
• Freezer (baked): Freeze in single layers, then bag for up to 2 months. Thaw at room temp; refresh with a quick 5-minute counter sit.
• Freezer (dough): Scoop dough into balls, freeze solid, then bag.

  Bake from frozen at 350°F, adding 1–2 minutes.

• Glaze later: If freezing, consider glazing after thawing for a cleaner finish.

Why This is Good for You

• Portion-controlled indulgence: You’re getting the holiday eggnog fix without chugging a heavy glass. Win-win.
• Spice benefits: Nutmeg and cinnamon bring antioxidants and cozy vibes—no doctor’s note, just good taste.
• Mood food: Sharing cookies activates your inner holiday hero. Generosity tastes better than guilt, FYI.
• Customizable sweetness: You control sugar levels in the glaze and dough.

  Make them just sweet enough.

Don’t Make These Errors

• Overbaking: Dry, cakey cookies are a crime. Pull them when centers still look soft.
• Skipping salt: A pinch makes the spices pop. Don’t fear the salt.
• Cold eggnog + cold butter: Temperature shock can cause curdling and dense texture.

  Keep ingredients at room temp.

• Too much flour: Spoon-and-level your flour. Packed cups = sad cookies.
• Glazing warm cookies: The glaze will slide off like it’s on a waterslide. Cool completely first.

Different Ways to Make This

• Browned butter base: Brown all the butter for the dough, cool to solid-butter consistency, then beat with sugars.

  Deep toffee notes = chef’s kiss.

• Cream cheese glaze: Beat 2 ounces softened cream cheese with powdered sugar and eggnog for a tangy frosting.
• Spritz style: Reduce flour by 2 tablespoons and pipe through a cookie press for fancy shapes. Still eggnog, now extra extra.
• Gluten-free: Use a good 1:1 GF flour with xanthan gum. Add 1 extra tablespoon eggnog if dough seems stiff.
• Spiked version: Swap 1–2 tablespoons of eggnog in the glaze for dark rum or bourbon.

  Adults-only energy.

• Sugar-dusted: Skip glaze and roll warm cookies in a nutmeg-sugar mix (3 tablespoons sugar + 1/4 teaspoon nutmeg).

FAQ

Can I make these without eggnog?

Yes. Substitute a mix of whole milk and heavy cream (3:1) plus 1 teaspoon extra vanilla and a pinch of nutmeg. Not identical, but close enough to still impress.

Do I need to chill the dough?

Not required, but a short chill helps prevent spreading and intensifies flavor.

If your kitchen is warm, chilling is your friend.

How do I keep them soft for days?

Store with a slice of fresh bread or a marshmallow in the container. They’ll donate moisture to the cookies like classy little humidifiers.

Is the alcohol necessary?

Nope. Rum or bourbon is optional.

Rum extract is a great non-alcoholic way to get that signature note.

Can I double the recipe?

Absolutely. Use a large bowl, scrape the sides often, and bake one sheet at a time for consistent results. Rotate the sheet halfway through baking if your oven has hot spots.

Why did my glaze turn grainy?

Likely unsifted powdered sugar or not enough liquid.

Sift first, then add eggnog a teaspoon at a time until smooth and glossy.

Are these safe for kids?

Yes, if you skip the alcohol or use extract. The tiny amount in baked dough would be negligible, but the glaze is not cooked—so keep it alcohol-free for little ones.

Wrapping Up

Eggnog Cookies deliver all the holiday nostalgia with none of the heavy glassware. They’re soft, spiced, ridiculously snackable, and customizable for any crowd.

Bake a batch, glaze with flair, and watch them vanish faster than vacation days in December. Your cookie tin just found its headliner.