You are going to love these easy Eggnog Cookies with creamy eggnog flavor and spices like nutmeg, cinnamon, and cloves, all topped with a light eggnog glaze and a sprinkling of additional nutmeg and cinnamon.
If you are an eggnog fan, then these sweet treats are a must-try. I love to include them on my Christmas cookie trays this time of year with my Peppermint Chocolate Thumbprint Cookies, Magic Cookie Bars, Rum Balls, and Peanut Butter Fudge.
My whole family loves Eggnog. I mean, really, what is not to love about it? Now, you can have your favorite holiday beverage in cookie form. Delicious and easy to make, these cookies are made with simple ingredients, many of which you may already have on hand. These incredibly tasty cookies will make you wonder why these haven’t been on your list to bake every year. So grab that mixer, and let’s get baking!
How do you make the Best Eggnog Cookies?
First, in a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, nutmeg, cloves, and salt. Set it aside for a few minutes. Then using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy in a large bowl. Now reduce the mixer to low, add the egg yolks, and mix just until incorporated. Next, add the Eggnog, vanilla extract, and rum extract, mixing on low just until combined. Then add the dry ingredients to the wet ingredients in three intervals mixing on low just until incorporated, scraping down the side of the bowl and beater when needed. Now cover and refrigerate the dough for 1 1/2-2 hours.
Next, lightly butter your hands and roll the cookie dough into a little less than 1-inch balls. Place on parchment-covered baking sheets 2 inches apart. Bake in a preheated oven for 9-10 minutes or until the cookies are lightly browned. Wait 5 minutes, then move the cookies to cool on wire racks. Let the cookies fully cool before glazing. Meanwhile, in a small bowl, whisk together the powdered sugar, corn syrup, and Eggnog. You can add more powdered sugar or Eggnog to reach your desired consistency. Using a table knife or spatula, spread the glaze over the cooled cookies and sprinkle with a very small pinch of nutmeg or cinnamon.
Recipe notes and helpful tips
- Always preheat the oven for at least 20 minutes and cover the baking sheets with parchment paper or silicone mats.
- You can use store-bought Eggnog or Homemade Eggnog. Both work well. However, I would not purchase one with any funky flavors. I do not even know where they come up with some of this stuff. Play it safe and go traditional.
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Don’t skip the chilling step. These cookies spread fast, so they need extra refrigeration time.
- Make the first batch a test run. Bake one or two cookies. This allows you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes more and try again.
- If glazing the cookies, they need to be refrigerated because of the Eggnog. Once refrigerated for several hours, the cookies can be stacked.
- Store in an airtight container in the refrigerator for up to 5 days.
Can you freeze Eggnog Cookies?
Flash freeze iced cookies in a single layer and then stack them in a freezer bag stored inside a sturdy Gladware container for up to 2 months. To thaw, remove the stacked cookies from the packaging and thaw them in a single layer in the refrigerator or on the counter for 1-2 hours. Once thawed, store in a single layer in an airtight container.
More Christmas Cookies to try!
Eggnog Cookie Recipe
Ingredients
Eggnog Cookie Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ½ teaspoon ground nutmeg plus extra for topping
- 1/2 teaspoon kosher salt
- Pinch ground cloves
- ¾ cup unsalted butter softened to room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 large egg yolks
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
Eggnog Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons eggnog
- 1 tablespoon light corn syrup
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, nutmeg, cloves, and salt; set aside for a few minutes.
- Using a stand mixer with the paddle attachment or a handheld electric mixer, cream butter, sugar, and brown sugar until light and fluffy, approximately 2 minutes. Reduce mixer to low and add egg yolks; mixing just until incorporated. Add the eggnog, vanilla extract, and rum extract, mixing on low just until combined. Add the flour mixture in 3 intervals, mixing on low just until incorporated, scraping down the side of the bowl and beaters when needed. Cover and refrigerate the dough for 1 1/2-2 hours.
- Lightly butter your hands and roll the dough into a little less than 1-inch balls. Place on parchment-covered baking sheets 2 inches apart. Bake at 350 degrees for 9-10 minutes or until the cookies are lightly browned. Fully cool before glazing.
- Meanwhile, in a small bowl, whisk together the powdered sugar, eggnog, and corn syrup. Using a table knife or spatula, spread the glaze and sprinkle with a very small pinch of nutmeg or cinnamon.
Notes
- Always preheat the oven for at least 20 minutes and cover the baking sheets with parchment paper or silicone mats.
- You can use store-bought eggnog or Homemade Eggnog. Both work well; however, I would not purchase one with any funky flavors. I do not even know where they come up with some of this stuff. Play it safe and go traditional.
- Don't skip the chilling step. These cookies spread fast, so they need the extra refrigeration time.
- Make the first batch a test run. Bake one or two cookies. This allows you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes more and try again.
- If glazing the cookies, they need to be refrigerated because of the eggnog. Once refrigerated for several hours, the cookies can be stacked.
- Store in an airtight container in the refrigerator for up to 5 days or freeze double-wrapped in freezer bags for up to 2 months. Thaw in a single stack in the fridge overnight or remove from the freezer bags and thaw on the counter in 1-2 hours. Once thawed, store in a single layer in an airtight container.
Nutrition
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Marysa
I love eggnog flavor. These sound delicious! The glaze looks like the perfect finishing touch.
Kristy Bullard
These are so good! The eggnog with the vanilla and nutmeg are so delicious together. These are perfect for the holidays!
Neely Moldovan
Such a fun idea for Christmas cookies! Need to try!
Luna S
My husband and kids love Eggnog, I will have to try & make these for them, I bet they’d like them!
Sonia Seivwright
Great cookies. We really enjoyed them!