These eggnog cookies are warm, cozy and soft baked! They are topped with an eggnog icing. These cookies are so fun and festive for the Christmas holiday season. Only one mixing bowl and no dough chilling required. They are unique and so flavorful!
Why You’ll Love This Recipe
- These eggnog cookies are quick and easy.
- Only one mixing bowl.
- No dough chilling required.
- These cookies are warmly spiced. Check out these Espresso Cookies for another cozy recipe.
- Use either homemade or store bought eggnog.
- They are great for the holidays and winter months.
- Serve either warm or cold. Both taste great!
- These cookies can be made with gluten free flour.
- In addition, they are nut free.
- Check out this Vegan Eggnog for another great Christmas recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for eggnog cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. Do not use softened or cold butter.
Granulated sugar adds sweetness. I have not tested another sweetener.
Use homemade or store bought eggnog. Both work well.
Only use egg yolks. Do not use the whole egg. The eggnog adds a cake like texture, so the egg whites must be removed. Otherwise, these cookies will be very cake like.
Vanilla extract adds warmth.
Both all purpose flour and gluten free 1 to 1 flour work well. Do not substitute almond flour, oat flour or a low carb flour.
Baking powder helps leaven these cookies.
Add in a pinch of sea salt if desired.
Nutmeg and cinnamon add a great warm flavor. Nutmeg is traditionally paired with eggnog. In these cookies, it adds a great classic flavor.
For the icing, use powdered sugar, eggnog and nutmeg. If too thin, add more powdered sugar. If too thick, add more eggnog.
What is Eggnog?
Eggnog is a drink typically made from eggs, sugar and cream. This beverage becomes popular during the holiday season.
Eggnog is sometimes combined with alcohol. Rum is most commonly used. In addition, brandy and bourbon pair well with eggnog.
Eggnog is made with eggs. Typically, eggnog is made from cream or milk, eggs and sugar.
For this eggnog cookie recipe, use homemade or store bought eggnog. Both regular and dairy free work well.
Taste & Texture
These eggnog cookies taste like sugar cookies infused with eggnog and nutmeg. They are warmly spiced and cozy.
They are very soft! These cookies are more cake like than cookie like.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
Add in the eggnog. Stir to combine.
Then, add in the egg yolks and vanilla extract. Stir to combine.
Add in flour, baking powder, salt, nutmeg and cinnamon. Stir until combined.
Use an ice cream scooper to scoop balls of dough onto lined pan. Spread apart at least 3 inches.
Bake for 9 to 11 minutes or until edges are softly golden brown.
Remove from oven. Allow cookies to cool on pan for 5 to 10 minutes. Carefully transfer to a cooling rack.
Once eggnog cookies have completely cooled, make icing. Combine powdered sugar, eggnog, and nutmeg in bowl. Stir until creamy.
Add icing to fully cooled cookies.
Expert Tips & Tricks
Carefully measure ingredients.
Use cold butter straight from the fridge. Do not use melted or softened butter.
Use either homemade or store bought eggnog.
Use either all purpose flour or gluten free 1 to 1 flour. Alternative flours will not work.
The cookie dough will be pretty thick but soft. It is more light and airy than traditional cookie dough.
Use ice cream scoop to scoop dough. This yields round, evenly shaped cookies.
Do not bake eggnog cookies too long. Cookies should be lightly golden around the edges and soft in the middle.
Add more powdered sugar if icing is too thin. Add more eggnog if icing is too thick.
Stir icing until fully creamy.
Only ice cookies once fully cooled. Do not add icing to warm cookies.
How to Serve & Store
Serve eggnog cookies once cooled and iced. The icing is optional. Omit if desired.
Serve with milk, a glass of eggnog, coffee, chai latte, tea or hot chocolate.
These cookies are delicious served warm with ice cream!
Store cookies at room temperature for 3 days. Keep them in an airtight container.
Freeze for up to 1 month if needed.
Frequently Asked Questions
Eggnog makes baked goods cake like and soft. In addition, it adds a warm flavor.
Eggnog goes well with coffee, tea, milk and ice cream.
Use gluten free flour to make them gluten free eggnog cookies.
Sure! Homemade eggnog works fine.
No. Icing or frosting is completely optional.
These eggnog cookies are very soft. They are melt in your mouth soft.
You May Also Like
- Dairy Free Vegan Milkshake
- Vegan Snickerdoodles
- Vegan Pound Cake
- Mini Cheesecakes
- Vegan Gingerbread Cookies
If you make this eggnog cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Eggnog Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Add in eggnog. Stir to combine.
- Then, add in egg yolks and vanilla. Stir to combine.
- Add in flour, baking powder, salt, nutmeg and cinnamon. Stir until combined.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Spread apart at least 3 inches.
- Bake for 9 to 11 minutes or until edges are softly golden brown.
- Remove from oven. Allow cookies to cool on pan for 5 to 10 minutes. Carefully transfer to a cooling rack.
- Once cookies have completely cooled, make icing. Combine powdered sugar, eggnog, and nutmeg in bowl. Stir to combine.
- Add icing to fully cooled cookies. Serve!
- Use cold butter right from the fridge. This helps prevent the cookies from spreading too thin.
- Both store bought and homemade eggnog can be used.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used. Do not use another flour.
- The cookie dough will be thick.
- Use an ice cream scooper to scoop dough balls. This ensures they are round and evenly shaped.
- Do not bake too long. Mine were perfect at 10 minutes.
- Wait until cookies are fully cooled before adding icing.
- If your icing is too thin, add more powdered sugar. If it is too thick, add more eggnog.
- Store in an airtight container for up to 3 days.
- Freeze for 1 month.
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