Eggnog Cookies are soft, warmly spiced holiday cookies inspired by classic snickerdoodles. They are made with a tender eggnog cookie base, rolled in cinnamon-sugar, and finished with a creamy nutmeg eggnog glaze. These eggnog snickerdoodle cookies are perfect for Christmas cookie trays, holiday parties, edible gifts, and cozy winter baking.
These eggnog cookies bring together everything people love about holiday baking: buttery cookie dough, warm cinnamon, fragrant nutmeg, and a sweet glaze that tastes like Christmas in every bite. The texture is soft and tender, while the spiced sugar coating gives each cookie that familiar snickerdoodle-style finish.
If you enjoy eggnog desserts, this recipe is a wonderful way to use the classic holiday drink in something other than a glass. A small amount of eggnog in the dough adds richness and a subtle festive flavor, while the glaze gives the cookies a stronger eggnog finish without overpowering them.
These cookies are easy enough for a weekend baking project and special enough for a holiday dessert table. They look beautiful stacked on a platter, packed into gift boxes, or arranged alongside other Christmas cookies. For the best flavor and shape, the dough should be chilled before baking, which helps prevent the cookies from spreading too much in the oven.
What is Eggnog?
Eggnog is a creamy holiday drink traditionally made with eggs, milk, sugar, vanilla, and warm spices such as nutmeg. It has a rich, smooth texture and a sweet flavor that many people compare to melted ice cream with a hint of spice.
For this eggnog cookie recipe, you can use store-bought eggnog or homemade eggnog. Either option works well, so choose the one you enjoy drinking. Since the flavor of the eggnog comes through most clearly in the glaze, a good-quality eggnog will give the cookies the best final taste.
What is the Best Store-Bought Eggnog?
Southern Comfort Egg Nog is a popular option with a sweet vanilla-spice flavor. Trader Joe’s eggnog is also well-liked for its lighter spice profile and smooth texture. Organic Valley is another good choice, and C.F. Burger Creamery Deluxe Old Fashion Eggnog is known for being delicate and creamy.
Use whichever eggnog you enjoy most. A thicker, richer eggnog will create a more flavorful glaze, while a lighter eggnog will give the cookies a milder holiday taste.
Ingredients You Need
The ingredients for these eggnog cookies are simple pantry baking staples plus eggnog. Together, they create a soft cookie with warm spice, buttery flavor, and a sweet glazed finish.
- Flour: All-purpose flour gives the cookies structure.
- Baking soda, baking powder, and cream of tartar: These help the cookies rise and create a snickerdoodle-style texture.
- Nutmeg and cinnamon: These classic holiday spices add warmth and flavor.
- Butter: Butter adds richness and helps create a soft, tender cookie.
- Vanilla: A little vanilla rounds out the flavor of the dough.
- Sugars: Granulated sugar, brown sugar, and powdered sugar are all used in different parts of the recipe.
- Egg: The egg binds the dough and helps with texture.
- Eggnog: Use store-bought or homemade eggnog in both the cookie dough and glaze.
Equipment
You only need basic baking tools to make these easy eggnog cookies.
- Baking sheets
- Mixing bowls
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Electric mixer
- Cookie scoop
- Parchment paper
- Pastry bag or spoon for glazing
How to Make Easy Eggnog Cookies
Making this eggnog cookie recipe is straightforward. The most important step is chilling the dough before baking, so do not preheat the oven right away. Chilling helps the cookies hold their shape and gives the spices time to develop.
- Start by making the coating. Stir together the sugar, cinnamon, and nutmeg in a small bowl, then set it aside.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon. Set the dry mixture aside.
- In a large mixing bowl, beat the room temperature butter with the granulated sugar, brown sugar, and vanilla until the mixture is light and fluffy.
- Add the egg and eggnog, then mix until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients. Stir with a wooden spoon or spatula just until combined. Avoid overmixing, which can make the cookies tougher.
- Use a one-inch cookie scoop to portion the dough. Roll each portion into a ball, then coat it in the cinnamon, sugar, and nutmeg mixture.
- Place the coated dough balls on a plate or parchment-lined baking sheet. Chill for at least 1 hour.
- When ready to bake, preheat the oven to 350 degrees. Place the chilled dough balls on a parchment-lined baking sheet, leaving space between each cookie.
- Bake for 8 to 10 minutes, or until the edges are just beginning to turn lightly golden. Do not overbake. Let the cookies cool completely before glazing.
- To make the glaze, stir together powdered sugar, cinnamon, and nutmeg. Add eggnog gradually until the glaze reaches a drizzleable consistency. Use a spoon or pastry bag to drizzle the glaze over the cooled cookies. Let the glaze set before serving.
How to Serve Eggnog Christmas Cookies
- With drinks: Serve these cookies with cold milk, a cup of coffee, hot chocolate, or a glass of eggnog.
- On dessert trays: Add them to a holiday cookie platter with other Christmas desserts for a festive assortment.
- As gifts: Package the cookies in boxes or bags once the glaze has fully set.
Expert Tips
Follow these simple tips for the best soft eggnog cookies with a beautiful shape and balanced flavor.
- Chill the dough: Chill the rolled cookie dough balls for at least 1 hour before baking. This helps the cookies spread less and improves the flavor.
- Cool before glazing: The cookies must be completely cool before adding the glaze, or the icing will melt.
- Use a cookie scoop: A scoop helps create evenly sized cookies that bake at the same rate.
- Make ahead: Roll the dough balls in advance and freeze them. Thaw slightly in the refrigerator before baking.
- Shape the cookies: Lightly press down on each dough ball before baking if you prefer a flatter cookie.
- For milder eggnog flavor: Replace the eggnog in the glaze with regular milk so the eggnog flavor comes mostly from the cookie dough.
FAQs
Yes. Eggnog can be used in many baked goods and breakfast recipes. In many cases, it can replace milk to add a creamy texture and warm holiday flavor. It works especially well in cookies, cupcakes, pancakes, French toast, and waffles. You can also use a splash of eggnog as a seasonal coffee creamer.
Homemade eggnog is made by warming milk and vanilla, beating eggs with sugar, then slowly combining the egg mixture with the warm milk while whisking. The mixture is cooked until it reaches 165 degrees, then finished with heavy cream and strained through a fine mesh strainer for a smooth texture.
More Dessert Ideas
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Strawberry Sugar Cookies
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Strawberry Banana Bread
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Strawberry Bars
-
Strawberry Rhubarb Muffins
If you try this eggnog cookie recipe, leave a rating and share your review. These cookies are a festive favorite for Christmas baking, holiday cookie exchanges, and homemade edible gifts.
Eggnog Cookies
Equipment
-
Baking sheet
-
Mixing bowls
-
Measuring cups and spoons
-
Electric mixer
-
Cookie scoop
-
Pastry bag or spoon
Ingredients
Cookie Base
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup butter, room temperature
- 1 teaspoon vanilla
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- ¼ cup eggnog
Cookie Coating
- ¾ cup sugar
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons nutmeg
Glaze
- 1 cup powdered sugar
- ¼ cup eggnog
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Instructions
Make Cookies
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Make the cookie coating by stirring together the sugar, cinnamon, and nutmeg. Set aside.
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In a separate bowl, mix the flour, baking soda, baking powder, nutmeg, cinnamon, and cream of tartar. Set aside.
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In a large bowl, cream the room temperature butter with the vanilla. Add the granulated sugar and brown sugar, then mix until fluffy.
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Add the egg and eggnog, then mix until well combined.
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Stir in the dry ingredients just until combined. Do not overmix.
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Scoop the dough into 1-inch balls. Roll each ball in the sugar coating mixture and place on a plate or baking sheet.
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Chill the dough balls in the refrigerator for at least 1 hour.
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place 6 to 8 cookies on the sheet at a time.
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Bake for 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 to 10 minutes before moving them. Glaze only when completely cool.
Glaze
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Mix the powdered sugar, nutmeg, and cinnamon. Add eggnog and stir until smooth. Drizzle over cooled cookies and let the glaze dry before serving.
Notes
- Chill time: Chilling the dough helps the cookies keep their shape and improves the flavor.
- Cool completely: Add glaze only after the cookies have fully cooled.
- Use a scoop: Even portions help the cookies bake evenly.
- Make ahead: Freeze rolled dough balls and thaw slightly in the refrigerator before baking.
- Best shape: Lightly press down on each dough ball before baking if desired.
- Milder flavor: Use milk instead of eggnog in the glaze for a softer eggnog taste.