Eggnog Cookie Recipe
This eggnog cookie recipe is like Christmas in every bite—soft, spiced, and topped with a creamy glaze. Cozy holiday cookies that everyone will love!
Do you still have a splash of eggnog lingering in the fridge after the holidays? Perfect! That leftover bit is just what you need to whip up a batch of these irresistibly festive Eggnog Cookies.
They’re soft, rich with cozy holiday spices, and topped with a dreamy cream cheese glaze—a guaranteed hit for your holiday (or post-holiday) gatherings. Ready to bring some extra cheer to your cookie jar? Let’s dive into this delicious recipe!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
These Eggnog Cookies are essentially a seasonal take on the classic sugar cookie. They have the rich flavours of nutmeg, cinnamon and eggnog which is one of my favorite combinations.
More eggnog recipe favorites!
- Eggnog Cookies
- Eggnog French Toast Recipe
- Icing Recipe with Eggnog
- Eggnog Dessert Dip
- Eggnog French Toast
- Overnight Eggnog Breakfast Casserole
You may want to freeze these after baking or at the very least hide them in the pantry otherwise they will be gone all too soon. My kids like to wake up early and sneak a few from the cookie jar hoping that I won’t see the trail of cookie crumbs across the counter.
Ingredients
- Eggnog – the star of the show! Adds moisture and that classic holiday flavor.
- Pure vanilla extract – for a warm, aromatic touch.
- All-purpose flour – keeps your cookies perfectly structured.
- Baking powder – ensures a nice, fluffy rise.
- Ground cinnamon – pairs beautifully with the eggnog.
- Ground nutmeg – for that true holiday vibe.
For the Creamy Glaze:
- Cream cheese (softened) – makes the glaze irresistibly smooth.
- Powdered sugar – adds a touch of sweetness.
- Eggnog – keeps the glaze creamy and delicious.
- Pinch of nutmeg – for a sprinkle of holiday magic.
Instructions
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them with non stick cooking spray.
2. Cream together the butter and granulated sugar until light and fluffy. Add the eggs, eggnog and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together flour, baking powder, nutmeg and cinnamon. Gradually add this dry mix to the wet ingredients, stirring until just combined.
4. Scoop tablespoon-sized balls (or use your trusty cookie scoop) onto prepared baking sheets, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Resist the urge to overbake—these cookies are best when soft and chewy!
6. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. While your cookies cool, whip up the glaze by beating the cream cheese until smooth. Gradually add powdered sugar and beat until fluffy. Mix in eggnog until you reach a drizzle-worthy consistency.
8. Finish with a pinch of nutmeg, then drizzle over cooled cookies – if you are storing the cookies for later, consider saving the glaze and adding to the cookies upon plating.
Tips and Tricks
- Chill the dough – if you find your dough is sticky, pop it in the fridge for 20-30 minutes. This will help your cookies keep their shape while baking.
- Use real eggnog – for that true holiday flavor, use a quality eggnog. Homemade eggnog? Even better!
- Don’t overbake – the cookies should look set but still soft in the middle. They’ll firm up as they cool.
- Creamy glaze – allow the cookies to completely cool before adding the icing. Consider glazing the cookies just before serving so that the cookies don’t stick to each other.
- Double the batch- these go fast! You’ll thank me later.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can make the dough up to 2 days ahead and refrigerate. When you’re ready, just scoop and bake!
Can I freeze the baked cookies?
Yes, these cookies freeze beautifully. Just pop them in an airtight container with layers separated by parchment paper. Thaw at room temp when ready to serve.
Can I make the glaze without cream cheese?
You bet! Swap the cream cheese for an additional 1/4 cup of powdered sugar and a splash more eggnog to keep it smooth.
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Eggnog Cookie Recipe
Ingredients
- 1 ¼ cup granulated sugar
- ¾ cup butter softened
- 2 eggs
- 1 tsp pure vanilla extract
- ½ cup eggnog
- 2 ¼ cups all purpose flour
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- For icing:
- 2 oz cream cheese softened
- ¼ cup butter softened
- 1 cup powdered sugar
- 2 Tbsp eggnog
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them with non stick cooking spray.
- Cream together the butter and granulated sugar until light and fluffy. Add the eggs, eggnog and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together flour, baking powder, nutmeg and cinnamon. Gradually add this dry mix to the wet ingredients, stirring until just combined.
- Scoop tablespoon-sized balls (or use your trusty cookie scoop) onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Resist the urge to overbake—these cookies are best when soft and chewy!
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While your cookies cool, whip up the glaze by beating the cream cheese until smooth. Gradually add powdered sugar and beat until fluffy. Mix in eggnog until you reach a drizzle-worthy consistency.
- Finish with a pinch of nutmeg, then drizzle over cooled cookies – if you are storing the cookies for later, consider saving the glaze and adding to the cookies upon plating.
Notes
- Chill the dough – if you find your dough is sticky, pop it in the fridge for 20-30 minutes. This will help your cookies keep their shape while baking.
- Use real eggnog – for that true holiday flavor, use a quality eggnog. Homemade eggnog? Even better!
- Don’t overbake – the cookies should look set but still soft in the middle. They’ll firm up as they cool.
- Creamy glaze – allow the cookies to completely cool before adding the icing. Consider glazing the cookies just before serving so that the cookies don’t stick to each other.
- Double the batch- these go fast! You’ll thank me later.
Nutrition
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