Eggnog cookies are the perfect sweet treat to capture the cozy, creamy flavor of the holiday season in a bite‑sized form. With the rich notes of eggnog, a hint of nutmeg, and a soft, chewy texture, these cookies bring warmth and joy. Whether you’re baking for a festive gathering or simply craving something indulgent to enjoy with a cup of coffee, this recipe blends familiarity and fun. Let’s dive in and bring a little holiday magic to your kitchen.
Why You’ll Love These Eggnog Cookies
You’ll love these eggnog cookies because they combine the beloved holiday flavor of eggnog with the comforting texture of a classic cookie. The dough is infused with eggnog, vanilla extract, and nutmeg, creating a subtle yet unmistakable “nog” flavor. Topped with a light frosting and sprinkles, each one becomes a festive little confection. They’re ideal for cookie exchanges, holiday treats, or simply a fun bake for yourself. The softness and rich flavor make them stand out from ordinary sugar cookies.
Ingredients
For the cookies
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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½ cup light brown sugar
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2 eggs
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⅔ cup eggnog
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1½ teaspoons vanilla extract
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½ teaspoon salt
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½ teaspoon baking soda
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½ teaspoon ground nutmeg
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3 cups all‑purpose flour
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½ cup holiday sprinkles
For the frosting
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½ cup unsalted butter, softened
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¼ cup eggnog
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⅛ teaspoon salt
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3 cups powdered sugar
Step‑by‑Step: How to Make Eggnog Cookies
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Preheat your oven to 350 °F (175 °C). Line two baking sheets with non‑stick baking mats or parchment paper.
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In a mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Beat the mixture for 2 to 3 minutes until it becomes light and fluffy.
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Add the eggs, eggnog, and vanilla extract to the bowl. Beat for 1‑2 minutes or until well combined.
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Add the salt, baking soda, ground nutmeg and the all‑purpose flour to the bowl. Mix on low speed until just blended — avoid over‑mixing.
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Scoop out portions of dough using a tablespoon (lightly greased with cooking spray to prevent sticking) and place them on the prepared baking sheets, spacing each one about 2 inches apart.
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Bake one pan at a time for 10‑13 minutes or until the edges are golden brown.
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Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
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While the cookies cool, make the frosting: in your mixer, beat the softened butter until light and fluffy. Add the eggnog and beat until smooth.
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Gradually add the powdered sugar and salt, then beat on low speed until the frosting is smooth and fluffy. If it’s too thick, add more eggnog one teaspoon at a time to reach the desired consistency.
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Spread a layer of frosting on each cooled cookie, then top with holiday sprinkles. Serve and enjoy.
Helpful Tips
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Since the dough spreads a lot, give each cookie ample space on the baking sheet to avoid merging.
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Use a tablespoon measure coated with cooking spray when portioning dough — this helps avoid sticky fingers and keeps sizes consistent.
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For even baking, use the middle rack and rotate the baking sheet halfway through if your oven has hot spots.
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Let the cookies cool fully before frosting; if still warm the frosting may melt.
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If your frosting gets too runny, it may slide off the cookies — chill briefly to firm it up before spreading.
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Make sure your flour is measured accurately (spoon into the measuring cup then level off) to avoid overly dense cookies due to too much flour.
Substitutions And Variations
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Eggnog substitute: If you can’t find eggnog, you could use a combination of milk plus a hint of rum extract and nutmeg to mimic the flavor, though the “nog” flavor won’t be as rich.
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Flour variations: You may try substituting part of the all‑purpose flour with cake flour for a softer crumb (as some bloggers recommend).
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Spices: Increase the nutmeg or add a pinch of cinnamon or even ground ginger for extra warmth.
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Toppings: Instead of frosting and sprinkles, you could roll the cookie dough balls in cinnamon‑sugar before baking for a simpler version.
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Frosting variant: Use a glaze instead of full frosting — powdered sugar plus eggnog plus a bit of vanilla makes a thinner drizzle.
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Shape and size: You can make the cookies larger or smaller; adjust bake time accordingly. Larger cookies may need a couple more minutes.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 3‑4 days. If frosted, place wax paper between layers to prevent sticking. Some recipes note that they stay soft for several days. If you want to freeze them: once cooled and frosted (or unfrosted if you prefer to add frosting later), layer in a freezer‑safe container separated by wax paper, freeze for up to one month, then thaw at room temperature when ready to serve.
Nutritional Information
Per cookie: approximately 176 kcal | Carbohydrates: 27 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 29 mg | Sodium: 64 mg | Potassium: 30 mg | Sugar: 18 g | Vitamin A: 225 IU | Vitamin C: 0.1 mg | Calcium: 16 mg | Iron: 0.6 mg.
Serving Suggestions
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Serve with a chilled glass of eggnog or a hot cup of coffee or tea — the flavors pair beautifully.
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Arrange them on a holiday cookie tray with other flavored cookies (e.g., gingerbread, peppermint) for variety.
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Package them in a decorative tin or box as a homemade gift — the sprinkles and frosting make them festive.
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For a dessert platter, serve alongside small bowls of whipped cream or spiced cream for dipping.
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Make a “cookie sandwich” by placing a small dollop of frosting between two cookies for an extra treat.
Frequently Asked Questions About Eggnog Cookies
Can I skip the frosting?
Yes, if you prefer a simpler cookie, you can bake the dough and serve it plain, perhaps with a light dusting of powdered sugar or nutmeg.
Why is my dough spreading too much?
The dough contains a good amount of liquid from the eggnog and eggs, and some recipes note this dough spreads quite a bit. Be sure to space cookies well on the sheet, and if your dough feels very loose, you might refrigerate it for 15–30 minutes before baking to reduce spreading.
Can I use homemade eggnog?
You can, but some bakers suggest store‑bought eggnog for consistency, since homemade versions vary in fat and thickness, which can impact baking.
Will the cookies stay soft?
Yes, these cookies are designed to be soft and tender rather than crisp. Proper storage helps maintain that texture; avoid over‑baking, and store in airtight containers.
Final Thoughts
Enjoy making these eggnog cookies, and thank you for letting me share this recipe with you. I’ve had so much fun baking and tasting them, the rich eggnog flavor, the soft texture, the festive frosting, it all brings holiday warmth to the table. I hope your kitchen fills with the aroma of nutmeg and vanilla as you bake these, and that each cookie brings a smile. They’re easy to make, fun to share, and absolutely delicious. Happy baking, and warmest wishes to you as you enjoy making (and eating) these treats. Thanks for being part of this food‑loving community, and happy baking!
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Homemade Eggnog Cookies
- Total Time: 26 minutes
- Yield: 36 cookies 1x
Description
Eggnog cookies are soft, chewy, and frosted with a creamy eggnog icing, then topped with festive sprinkles. Perfect for holiday gatherings or gifting, this easy cookie recipe brings the seasonal flavor of eggnog into every bite.
Ingredients
Cookies:
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
2 eggs
⅔ cup eggnog
1½ teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
3 cups all-purpose flour
½ cup holiday sprinkles
Frosting:
½ cup unsalted butter, softened
¼ cup eggnog
⅛ teaspoon salt
3 cups powdered sugar
Instructions
-
Preheat your oven to 350 °F (175 °C). Line two baking sheets with non‑stick baking mats or parchment paper.
-
In a mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Beat the mixture for 2 to 3 minutes until it becomes light and fluffy.
-
Add the eggs, eggnog and vanilla extract to the bowl. Beat for 1‑2 minutes or until well combined.
-
Add the salt, baking soda, ground nutmeg and the all‑purpose flour to the bowl. Mix on low speed until just blended — avoid over‑mixing.
-
Scoop out portions of dough using a tablespoon (lightly greased with cooking spray to prevent sticking) and place them on the prepared baking sheets, spacing each one about 2 inches apart.
-
Bake one pan at a time for 10‑13 minutes or until the edges are golden brown.
-
Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
-
While the cookies cool, make the frosting: in your mixer, beat the softened butter until light and fluffy. Add the eggnog and beat until smooth.
-
Gradually add the powdered sugar and salt, then beat on low speed until the frosting is smooth and fluffy. If it’s too thick, add more eggnog one teaspoon at a time to reach desired consistency.
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Spread a layer of frosting on each cooled cookie, then top with holiday sprinkles. Serve and enjoy.
Notes
Dough spreads while baking; space cookies well apart.
Chill dough for 20 minutes if it feels too soft.
Use cooking spray on the scoop for easy dough release.
Cookies can be frozen with or without frosting.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 176
- Sugar: 18 g
- Carbohydrates: 27 g
- Protein: 1 g