The Eggnog Cookies are the absolute best recipe. They’re soft, chewy and full of cinnamon flavor. Better yet, they’re simple to make. This eggnog cookie recipe will be a huge hit at your holiday parties or cookie exchanges!
If you love Eggnog (or even if you don’t) we have recipes for you. We made Eggnog Fudge and a White Russian Eggnog that are so good. And truth be told, people that aren’t usually big fans of the drink by itself, usually enjoy these desserts. There are so many fun ways to use Eggnog!
Table of Contents
Eggnog Cookies
Yes, we are actually going to be using Eggnog in this recipe. You can use any brand you like (there are so many now!) but our favorite is Hood Golden Eggnog. “A blend of extra creamy milk, sugared yolks and spices.”
Can you Freeze Eggnog Cookies?
Yes, you can freeze these cookies. To do so, be sure to put them in an airtight container or freezer bag with layers of parchment paper in between (otherwise they’ll all be stuck together).
How to make Eggnog Cookies
Ingredients you will need:
(full amounts in recipe box below)
- Eggnog
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Flour
- Baking powder
- Sugar
- Butter
- Vanilla
- Eggs
For this eggnog cookie recipe, first you’ll combine your dry ingredients. Then in a separate bowl, cream the butter and sugar together. Once it’s mixed, you add eggnog, egg and vanilla until its smooth and creamy. Slowly add your dry ingredients to the wet until it’s blended.
Bake these for roughly 15 minutes or until you see the outside starting to brown. Once they are out of the oven and have cooled a bit, it’s time to eat! Serve these up with a big glass of milk or a fresh cup of coffee.
Looking for more Christmas cookies?
Hot Cocoa Cookies take another drink favorite, hot chocolate, and turns them into a cookie.
Our Best Sugar Cookie Recipe will show you how to make perfect roll-out cookies for your holiday cookie cutters.
Reindeer Poop Cookies with swirled red and green frosting are always a kid favorite.
Gingerbread Crinkle cookies taste amazing and are much easier than traditional gingerbread men.
Eggnog Cookies
Ingredients
- 2 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 1/4 cup sugar
- 3/4 cup unsalted butter softened
- 1/4 cup eggnog
- 1 tsp vanilla
- 1 large egg
Instructions
- Preheat oven to 350 degrees. Line cookies sheets with parchment paper.
- Combine the flour, baking powder, cinnamon, nutmeg, ginger and cloves together in a small bowl.
- Using an electric mixer cream the sugar and butter together in a large bowl.
- Add the eggnog, vanilla, and egg beating at medium speed until smooth.
- Gradually add the dry ingredients to the wet ingredients. Beat at low speed just until blended.
- Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Place the balls on the prepared baking sheet.
- Leave 1 inch between each cookie.
- Sprinkle lightly with additional nutmeg.
- Bake at 350 degrees for about 15 minutes. (Or until bottoms turn light brown.)
- Allow the cookies to cool slightly before transferring to a wire rack.
- Leave the cookies on a wire rack to cool completely.
Last Step:
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12 comments on “Eggnog Cookies – Soft and Chewy”
I had the same question. Googled other recipes and found one that had extra sugar in the ingredients for rolling
Is the 1 1/4 cup of sugar supposed to be divided? The recipe says to mix the sugar in with the cookies, but then “roll each ball in the ADDITIONAL sugar to coat.” I’m not sure if the full 1 1/4 cup of sugar goes into the cookie dough mix.
I just made these and ate one as soon as it was cool enough to not burn my mouth! It was delicious! I found that measuring my dough worked better and I made 40g size dough balls, but they were still pretty big so I’d recommend 30g and spaced more than an inch apart. I had one tray that turned into a giant cookie (I’m not complaining, one serving size is 1 cookie, right?!) I do live at a high altitude so that may have caused the cookies to spread more, as well as the fact I didn’t chill the dough.
I do have a question regarding the sugar. The recipe calls for 1 and ¼C sugar. Is that all supposed to go in the dough or is it 1C in the dough and ¼C for rolling?
have ingredients assembled when i noticed in ingredients it says 1 tsp baking soda, however, in instructions it says baking powder. Question which is it?
Should be baking powder.
These might just be my new favorite cookie period. I want to also try making them in slightly different ways. But anyways, I used only 1/4 tsp. ginger and I think I kept the rest of the recipe the same. I took one person’s suggestion and mixed some nutmeg and cinnamon into the rolling sugar and then rolled them in that. I scooped them with a 2tbsp scoop, rolled them, rolled them in the spiced sugar and then froze them. I baked them for 12 minutes at 375 using parchment on an aluminum (not the dark nonstick kind!) pan.
Let me tell you, these were amazing.
That amount of time, on parchment, on that kind of pan is just perfect. You want to pull them out as soon as they look crackly on top. Mine were slightly under baked and mouthwateringly good. The sugar rolling made a delicate very thin sugar crust, and inside was a soft almost gooey cookie. So so amazing.
On the other hand, I also made them for 12 minutes at 375 on a silicone baking mat and for some reason, they baked faster on the mat. The cookies puffed up and were incredibly light but didn’t really get the sugar crust and turned out a little more dry and cakey. So, maybe 10 minutes on a silicone mat, maybe even less I’m not sure.
if you haven’t tried them this way, you must. They are the best. I like eggnog, but I don’t love it, but I loveeee these cookies. Thank you for this recipe it’s amazing.
so glad you mentioned the freezing, will save time for when needed.!
These are very good. After the first cookie sheet I decided to mix the extra nutmeg in the rolling sugar instead of sprinkling it on. It just wasn’t coming nicely out of my shaker. Also next time I make these… And I will, they are that good…I will cut the ginger and increase the nutmeg in the recipe. Thanks for sharing. This recipe is a keeper.
Made this recipe and it was amazing!!! Ty for sharing
I made these yesterday! They are great! I made them with Gluten Free flour (Bob’s Red Mill, 1-to-1 baking flour). They are a bit crumbly, but super yummy! Thank you!
Wonderful!
This recipe is easy to make. Tastes great.