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, eggnog cookie recipe, 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
½ teaspoon kosher salt
Pinch ground cloves
¾ cup unsalted butter softened to room temperature
½ cup light brown sugar
½ 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

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, allowing you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes more and try again.
Store in an airtight container at room temperature for up to 5 days.

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