By: Author Judy Kahansky
Posted on
For those who can’t get enough of Eggnog, we’ve crafted the perfect cookie. Our Eggnog Cookies are soft, chewy, and generously filled with the unmistakable taste of Eggnog. Each bite is a warm, cozy hug that captures the spirit of the holidays.
Why you’ll love this recipe:
Just imagine a tray of christmas cookies, each one perfectly golden and infused with the sweet and spicy essence of eggnog. These cookies are like a warm hug from the holidays, and that unmistakable eggnog flavor takes them to a whole new level of deliciousness.
- Eggnog recipes solve the question “what do I do with leftover eggnog?” No more wondering how to use it up because we’ve got a fantastic solution that turns that extra eggnog into a treat everyone will adore.
- This is not only a fantastic basic recipe but we also include some creative ideas under the “Pro Tips” section for those who like to experiment in the kitchen. Whether you’re a seasoned baker or a newbie looking for simple Christmas cookie recipes, I’ve got you covered.
- Super easy. We use eggnog you purchase at your local grocery store, so no need to worry about egg yolks! But we do add a little rum extract. (totally optional of course!)
Let’s get started on our journey to create the ultimate eggnog cookie that will leave your friends and family begging for more this holiday season. Happy baking! 😊
Eggnog is found in the dairy section in most grocery stores. Eggnog with alcohol already mixed in can be found at local liquor stores. They are seasonal though, so look for them starting late fall. Or make your own!
Ingredients and Equipment to make your eggnog cookies!
We’ve linked the piping bag and star attachment in the recipe card below for you.
Ingredients include:
- unsalted butter, softened
- sugar
- brown sugar
- eggnog
- egg
- flour (we recommend unbleached)
- corn starch
- baking powder
- baking soda
- cinnamon
- salt
- rum extract (or use pure vanilla extract)
- powdered sugar
Step by Step instructions to make the best cookies for eggnog lovers:
Step by step Instructionsto make the eggnog cookie frosting:
How to make the most delicious eggnog cookies:
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This helps create a smoother cookie dough and ensures even baking.
- High-Quality Eggnog: Use a good-quality eggnog for the best flavor. You want that rich, creamy taste to shine through in your cookies.
- Spices Matter: Don’t skimp on the spices. Nutmeg, or cinnamon are what give eggnog cookies their signature flavor. Freshly grated nutmeg adds an extra layer of deliciousness.
- Chill the Dough: After mixing the cookie dough, chill it in the refrigerator for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much during baking.
- Uniform Cookie Sizes: Use a cookie scoop or your hands to portion out the dough into equal-sized balls. This ensures that all your cookies bake evenly.
- Baking Time: Keep a close eye on your cookies while they’re in the oven. Eggnog cookies can go from perfectly golden to overbaked quickly. They’re done when the edges are slightly golden, but the centers still look a little soft.
- Add-Ins: Feel free to get creative with add-ins like white chocolate chips, chopped nuts, or dried cranberries. These extras can take your eggnog cookies to the next level.
- Icing Options: In addition to piping your icing, like we show you in the recipe, you can also drizzle your cookies with a simple eggnog glaze or dust them with powdered sugar for a classic look. Some folks even enjoy sandwiching eggnog icing between two cookies for an extra decadent treat.
- Storage: Store your eggnog cookies in an airtight container to keep them fresh. They’ll stay delicious for a few days, but they’re often best enjoyed within the first day or two.
- Experiment: Don’t be afraid to experiment with different eggnog cookie recipes. There are variations with different levels of sweetness, spice, and texture. Try a few and find your personal favorite.
Where did I get my inspiration for this recipe?
I was thinking about our usual holiday cookie exchange and how I wanted some different holiday cookies this year.
And I’m always on the lookout for ideas for you! These easy to bake eggnog cookies would make wonderful gifts for all of the eggnog lovers you know! Box up a dozen or two to give away as homemade food gifts. They are also the perfect treat to take to holiday parties this year. Easy Peasy..
You can still print the recipe, or even better, bookmark the post to look at it later!
Want more eggnog recipes? Then head on over to our Eggnog Cheesecake recipe!
When it comes to great cookie recipes, check these out:
- 40 of the best Christmas Cookie Recipes
- Ranger Cookies
- McDonald’s Chocolate Chip Cookies
- Old Fashioned Peanut Butter Cookies
- Sugar Cookies
Could this be the best Eggnog Cookie recipe?
Freshly baked and decorated, our Eggnog Cookie recipe is just so good. You will love the sweet combination of cinnamon, brown sugar and cream cheese. This is a chewy cookie that will be sure to satisfy your sweet tooth.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.
See you soon!
Judy
★★★★★
If you’ve made these delicious Eggnog Cookies, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!
★★★★★
Yield: 15 - 18 cookies
Eggnog Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
Cookies:
- ½ c unsalted butter, softened
- ½ c sugar
- ¼ c brown sugar
- ¼ c eggnog
- 1 egg
- 2 c flour
- 2 T. corn starch
- ¼ t corn starch
- ½ t baking powder
- ¼ t baking soda
- ½ t cinnamon
- ¼ t salt
- 1 tsp rum extract (or use pure vanilla extract)
Eggnog Frosting:
- ½ c unsalted butter, softened
- ½ t salt
- ½ t vanilla
- 3 T eggnog
- 2 c powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line your cookie sheet with parchment, set aside.
- For the cookies - In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the egg, vanilla and eggnog. Mix thoroughly on medium speed.
- Add in all the remaining dry ingredients: flour, cornstarch, baking powder, baking soda, cinnamon and salt. Mix well. Stop the machine, scrape down the sides and mix again.
- After mixing the cookie dough, chill it in the refrigerator for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much during baking.
- Using a heaping tablespoon or a small cookie scoop, scoop out a ball of dough about the size of a ping-pong ball. Place on the parchment lined baking sheets.
- Bake in the preheated oven for 10 minutes until golden brown.
- Immediately upon removing the baking tray from the oven, use a flat-bottomed drinking cup or similar item to press the cookie into a flat disc. Allow to cool completely before frosting.
- To make the eggnog frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla, and the powdered sugar. Mix on low until combined and then bump up the speed to medium for another minute.
- Add in one tablespoon of eggnog at a time, mixing well between each addition. Mix on medium / high speed for another minute to fluff up the frosting once all the eggnog has been mixed in.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Start in the center of the cookie, and using steady, even pressure pipe the frosting outward creating a spiral. Repeat with remaining cookies.
- Add a sprinkle of nutmeg or cinnamon.
Notes
This eggnog cookies recipe is perfect, with just a hint of rum. You can substitute ground cinnamon for the nutmeg too. Double the batch and freeze some for after the holidays in a zippered freezer bag.
Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
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Nutrition Information:
Yield:
18Serving Size:
1
Amount Per Serving:Calories: 237Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 138mgCarbohydrates: 33gFiber: 0gSugar: 21gProtein: 2g
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
