Name: Eggnog Cookie Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: 3 cups (360 grams) all-purpose flour; ¾ teaspoon baking soda; ¾ teaspoon baking powder; 1 teaspoon salt; 1 teaspoon nutmeg; ½ teaspoon cinnamon; 1 cup (227 grams) unsalted butter, melted; ¾ cup (165 grams) dark brown sugar; ¾ cup (150 grams) granulated sugar; ¼ cup (60 grams) eggnog; 2 large egg yolks; 1 teaspoon vanilla extract; 1 cup (120 grams) confectioners’ sugar; 3 tablespoons eggnog; Pinch of nutmeg

Jump to Recipe· 4.5 from 122 reviews

If you’re craving a cozy holiday treat that feels like a warm hug, then I absolutely have to share my favorite Eggnog Cookie Recipe with you. These cookies are the perfect way to capture that festive eggnog flavor in a soft, buttery cookie that’s just lightly spiced and topped with a luscious eggnog glaze. When I first tried this recipe, I knew it was a keeper—and I promise once you make them, your family and friends will go crazy for these too!

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Why You’ll Love This Recipe

Rich Eggnog Flavor: The spices and real eggnog give these cookies a delightful holiday twist you won’t find in your typical sugar cookie.
Soft and Chewy Texture: I love how they stay tender thanks to the melted butter and egg yolks, perfect for dunking or snacking.
Easy to Make: No chill time needed, just mix and bake—great for last-minute holiday baking sessions.
Versatile Glaze: The quick eggnog glaze adds a festive finish and is super simple to drizzle on.

Ingredients You’ll Need

All these ingredients come together beautifully to evoke that classic eggnog taste, with familiar warm spices and a creamy glaze perched on top. When shopping, look for fresh nutmeg and a good-quality eggnog—that really makes a difference here.

All-purpose flour: The base for your cookie dough, giving structure and that classic chew.
Baking soda and baking powder: Both work together to give lightness without being too cakey.
Salt: Essential for balancing the sweetness and enhancing the spices.
Nutmeg and cinnamon: I recommend freshly grated nutmeg for the best, warm flavor.
Unsalted butter: Melted to keep the dough moist and soft—don’t substitute with margarine!
Dark brown sugar and granulated sugar: Brown sugar adds a caramel depth, while granulated sugar brings balance.
Eggnog: The star ingredient—adds moisture, flavor, and a little holiday magic.
Egg yolks: They enrich the dough without overloading on egg whites, helping with texture.
Vanilla extract: Rounds out the flavor profile for extra warmth.
Confectioners’ sugar: For the sweet, smooth glaze to finish your cookies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Eggnog Cookie Recipe lends itself to a few fun tweaks—feel free to make it your own by adding your favorite extras or adjusting for dietary preferences. It’s always fun to experiment while keeping that classic cozy vibe intact.

Spiked Eggnog Cookies: I’ve added a tablespoon of bourbon or rum to the dough once for an adult twist—totally festive and decadent!
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend—just watch the baking time, it might need a minute longer.
Nut-Free Twist: This recipe is naturally nut-free, but make sure your eggnog and vanilla extract don’t have any cross-contamination for allergy safety.
Extra Spicy: If you’re into bold flavors, I add a pinch of ground cloves or ginger to heighten the warmth and complexity.

How to Make Eggnog Cookie Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first: preheat your oven to 350°F. Line three half-sheet baking pans with parchment paper if you’re planning to bake all at once, or just one pan if you want to batch it out. In a large bowl, whisk together all your dry ingredients—flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Mixing these well at the start ensures every cookie gets that perfect warm spice flavor. Set this aside while you move on to your wet ingredients.

Step 2: Mix the Wet Ingredients to Smooth Perfection

In another large bowl, pour in the melted butter (make sure it’s cooled slightly so it doesn’t cook your eggs). Add both sugars, eggnog, egg yolks, and vanilla extract. I usually use my trusty hand mixer or a whisk here to get everything fully blended until smooth and a bit glossy. This is where the magic happens—the sugars dissolve into the buttery, eggnog-y base that will make your cookies extra soft.

Step 3: Combine and Don’t Overmix

Pour the dry ingredient mix into your wet bowl and mix on low speed—or gently fold by hand—just until the last bits of flour disappear. Overmixing can make your cookies tough, so be gentle here and scrape down the bowl edges so everything is evenly incorporated. Your dough will feel soft but slightly sticky—this is perfect!

Step 4: Scoop, Space, and Bake

Using your hands or a cookie scoop (I like a 2-tablespoon scoop for these), shape balls of dough and place them on your prepared pans, leaving about 2-3 inches between each because they spread a bit. I fit about six per half-sheet pan comfortably. Bake for 11 to 13 minutes, and watch for the edges to set but the centers still slightly soft. That’s your sweet spot for chewy, tender cookies.

Step 5: Cool and Glaze

Let the cookies rest on the baking sheet for about 10 minutes once they’re out of the oven—this helps them hold their shape as they firm up. Transfer carefully to a wire rack to cool completely before you add the eggnog glaze. For the glaze, whisk confectioners’ sugar, eggnog, and a pinch of nutmeg until smooth. Drizzle or spoon it over the cookies, and then let them sit for an hour so the glaze sets beautifully. Trust me, this finishing touch is what turns these cookies into a showstopper.

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Pro Tips for Making Eggnog Cookie Recipe

Use Fresh Spices: I learned that fresh nutmeg really brightens the cookies—pre-ground works, but fresh grated is next-level.
Don’t Overbake: Those last few minutes matter! Pull your cookies out just as the edges set; they’ll firm up more as they cool.
Melted Butter Cool Down: Make sure your melted butter is cool before mixing with eggs to avoid scrambling them—that’s a beginner’s mistake I’ve made before!
Even Cookie Sizes: Using a cookie scoop helps keep your cookies uniform so they bake evenly every time.

How to Serve Eggnog Cookie Recipe

Garnishes

I love to add just a tiny sprinkle of freshly grated nutmeg on top of the glaze for that extra festive touch and aroma—it’s subtle, but it really enhances the overall eggnog vibe. Sometimes I add finely chopped toasted pecans on top for a bit of crunch, which is a nice contrast to the soft cookie and sweet glaze.

Side Dishes

These cookies are amazing with a warm drink—a spiced latte, hot chocolate, or even a small glass of classic eggnog itself. For a cozy holiday platter, paired with some roasted nuts or a slice of fruitcake, these can shine as the perfect sweet bite.

Creative Ways to Present

For holiday parties, I like arranging these cookies in a circle on a festive platter with mini pinecone decorations or holly sprigs for charm. Drizzling the glaze in zig-zags instead of just plain drizzle adds a bit of flair. You could also sandwich a little white chocolate ganache between two cookies for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover unglazed eggnog cookies in an airtight container at room temperature, and they stay fresh up to a week. Once glazed, because of the eggnog in the icing, I keep them in the fridge to ensure they stay safe and tasty for the same amount of time—just bring them to room temp before serving to soften.

Freezing

Freezing is a lifesaver with this recipe! I usually freeze the cookies before adding the glaze (faster and easier). Just keep them airtight in the freezer up to 3 months. When you want to enjoy, thaw overnight in the fridge and then quickly add your glaze fresh for the best flavor and texture.

Reheating

If you want to warm your cookies a bit, especially after refrigeration, I pop them in a 300°F oven for 5 minutes. This revives their softness nicely without melting the glaze too much. It’s a simple trick I discovered that keeps these cookies tasting freshly baked!

FAQs

Can I use regular milk instead of eggnog in this Eggnog Cookie Recipe?

You could substitute milk, but you’ll lose that signature eggnog flavor that makes these cookies so special. If you don’t have eggnog on hand, try adding a bit of vanilla, cinnamon, and nutmeg to your milk to mimic the flavor, but to really nail the taste, real eggnog is best.
Do I need to chill the dough before baking?

This Eggnog Cookie Recipe is designed to be quick and no-chill! You can bake right after mixing. Chilling isn’t necessary and won’t improve the texture for these cookies, so feel free to get them in the oven asap for that fresh, soft texture.
Can I skip the glaze?

Absolutely! The cookies are delicious on their own, but the glaze adds a lovely sweet finish with a bit of festive flair. If you prefer less sweetness, you can reduce the amount of glaze or skip it entirely.
How should I store leftover glazed cookies?

Because the glaze contains eggnog, it’s safest to keep glazed cookies refrigerated in an airtight container. Take them out about 20 minutes before enjoying to let them warm slightly and soften up.

Final Thoughts

From the first bite, this Eggnog Cookie Recipe feels like a little slice of holiday magic in cookie form. I love how approachable and reliable it is—you don’t have to be a pro baker to nail that warm, nutmeg-spiced eggnog taste with soft, tender cookies every time. So next time you want to bring a cozy, festive treat to your table or a friend’s holiday party, this recipe is a winner. Go ahead, make a batch, pour yourself a glass of eggnog, and savor that perfect season in every bite.