Eggnog Cookie Recipe

Fun and festive Eggnog Cookies have the rich creamy taste of eggnog and the perfect blend of spices all topped with a light eggnog glaze. They are delicious and easy to make holiday cookies.

Course Dessert

Cuisine American

Keyword can you freeze eggnog cookies, cookie recipes using eggnog, eggnog sugar cookies, how to make eggnog cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 156kcal

Author Beth Pierce

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.

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