Eggnog sugar cookies are soft chewy and delicious. These cookies literally melt in your mouth with every single bite and the eggnog glaze is insanely good! Once you try these you won’t be able to stop because they are super addictive to eat!

Eggnog Cookies

Oh, it’s the time of year where we start dreaming about the holidays. One of the first things we do is make homemade eggnog for enjoying glass after glass as well as all our baking adventures during the holiday season.

These eggnog cookies are a staple in our home along with Eggnog waffles, Eggnog pancakes, and Eggnog Frech Toast, as well as our eggnog cupcakes! They are soft and delicious and combine the eggnog flavor with other holiday seasonings like cinnamon and nutmeg. Once you make these your kids will be begging for more. These taste very much like sugar cookies with holiday flavors added to them.

We’ve made all kinds of cookies in our house, because they are our favorite! Some that we love are funfetti cake mix cookies, cookies without baking soda and strawberry cheesecake cookies. You’re sure to find one you love as well!

Eggnog Sugar Cookies Recipe

This eggnog sugar cookies recipe is super simple to make. The eggnog glaze of these cookies makes them one of my favorite holiday cookies.

Prep time: 15 minutes

Cook time: 10 minutes

Chill time: 1+ hour

Yields: 48 cookies

Ingredients for Eggnog Cookies:

• all-purpose flour
• baking soda
• baking powder
• cream of tartar
• nutmeg
• cinnamon
• butter – room temperature
• vanilla
• brown sugar
• granular sugar
• egg
• eggnog (storebought or homemade)

Topping:

• granular sugar
• nutmeg
• cinnamon

Glaze:

• powdered sugar
• eggnog
• nutmeg
• cinnamon

How to make Eggnog Sugar Cookies

• First, you want to make the sugar topping and set it aside.
• In a large mixing bowl, you will want to mix together flour, baking soda, baking powder, nutmeg, salt, and cream of tartar and then set aside.
• Next, cream your room temperature butter and vanilla extract together in a bowl. Make sure your butter is room temperature.

• Then add the sugar to the butter mixture and mix until fluffy.
• Once the mixture is nice and fluffy add in the eggs and eggnog. Mix this really well together.

• Next, add in the dry ingredients. You will want to stir this just to combine it. Do not overmix this.
• After this is mixed, place the dough covered with plastic in the fridge and let it sit for about an hour or two. The dough will be way too sticky to work with if you don’t put it in the fridge first.

• Form 1 inch balls out of the mixture using a 1-inch cookie dropper and place them on a baking sheet.
• No need to be concerned about making a perfect ball but make sure you are making them all the same size.
• Once you have scooped out the dough into one-inch balls, take your hands and roll each scoop into a perfect shape ball.

• Lastly, roll each cookie dough ball through the sugar mixture giving it a nice coat and then place back on the cookie sheet.
• Preheat oven to 350 degrees before you are ready to bake your Eggnog Cookies.
• Place parchment paper on the cookie sheet and place 6-8 cookies on a pan at a time and bake for 8-10 minutes.

• I find that when I press down on the cookie balls slightly with my thumb before baking the cookies have a better shape.
• Be sure to keep the dough cool while waiting to bake them.
• Allow cookies to cool for 5 minutes before pulling them off the pan.

• Once cooled drizzle with glaze
• To save time you can always make the cookie dough balls in advance and leave in the freezer. Just slightly thaw them in the fridge before you start baking them.

Glaze for Eggnog Sugar Cookies:

• Start by mixing powdered sugar, nutmeg, and cinnamon together in a mixing bowl.
• Next, add in the eggnog and stir together until nice and smooth.
• Once your cookies are cooled from baking you can start applying the glaze over the cookies and let them sit until the glaze has dried.
• A little tip is to omit the egg nog in the glaze and use regular milk to have a more subtle eggnog flavor coming from the cookies.

Tips and Tricks for Making Eggnog Cookies

1. You can make the cookie dough balls ahead of time and store in the freezer. Make sure you thaw slightly in the fridge before baking.
2. I found they had the best shape when I pushed down slightly on each ball before baking.
3. You can omit the eggnog in the glaze and use regular milk for a more subtle eggnog flavor, coming just from the cookie.
4. Baking these cookies on parchment paper ensures that your eggnog cookies don’t stick. I highly recommend it!
5. Be sure that you put the eggnog cookie dough in the fridge before you bake them. The dough is way too sticky to make cookies with if you don’t put them in the fridge. Refrigerate for at least an hour 2-3 hours is best.
6. Make sure you don’t underbake your cookies. Underbaked cookies will sink. You know your cookies are done when they look puffy and dry in the middle.
7. When your glaze is hardened, you can stack your eggnog cookies if you desire. I do recommend using wax paper in between the layers so they don’t stick together as they sit.

How to Store Eggnog Sugar Cookies

• Store in an airtight container in the fridge for up to 5 days.
• These can be frozen in a freezer-safe container for up to 3 months. If you are going to freeze them, omit the glaze until you are ready to enjoy. Bring them back to room temperature prior to serving.

What is the best eggnog to use for eggnog cookies?

I prefer to use homemade eggnog, but readers report that store-bought eggnog works better when they have tried using both.

 

Check out these other great Christmas Desserts!

• No Bake Chocolate Peppermint Pie
• Christmas Tree Brownie Bites
• Old Fashioned Ginger Snaps
• Chocolate Crinkle Cookie
• Eggnog Cupcake
• Fantasy Fudge
• Cranberry Bars

Yield: 48 Cookies

Eggnog Cookies

Print

Eggnog cookies take traditional eggnog and turn into a super delightful cookie! These melt in your mouth treats will have your craving them all night long!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 3 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• 1/2 teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 cup butter – room temperature
• 1 teaspoon vanilla
• 3/4 cup brown sugar
• 3/4 cup granular sugar
• 1 egg
• ¼ cup eggnog
• Topping:
• ¾ cup granular sugar
• 1 ½ teaspoon nutmeg
• 1 ½ teaspoon cinnamon
• Glaze:
• 1 cups powdered sugar
• 1/4 cup eggnog
• ⅛ tsp nutmeg
• ⅛ tsp cinnamon

Instructions

1. First, you want to make the sugar topping and set aside.
2. In a large mixing bowl, you will want to mix together flour, baking soda, baking powder, nutmeg, salt and cream of tartar and then set aside.
3. Next, cream your room temperature butter and vanilla extract together in a bowl. Make sure your butter is room temperature.
4. Then add the sugar to the butter mixture and mix until fluffy,
5. Once the mixture is nice and fluffy add in the eggs and eggnog. Mix this really well together.
6. Next, add in the dry ingredients. You will want to stir this just to combine it. Do not over mix this.
7. After this is mixed, place the dough covered with plastic in the fridge and let it sit for about an hour or two. The dough will be way too sticky to work with if you don’t put it in the fridge first.
8. Make 1 inch balls out of the mixture using a 1-inch cookie dropper and place them on a baking sheet, roll each scoop into a perfect shape ball.
9. Lastly, roll each cookie dough ball through the sugar mixture giving it a nice coat and then place back on the cookie sheet.
10. Preheat oven to 350 degrees before you are ready to bake your Eggnog Cookies.
11. Place parchment paper on the cookie sheet and place 6-8 cookies on a pan at a time and bake for 8-10 minutes.
12. Once cooled drizzle with glaze.
    

Glaze:

1. Mix powdered sugar, nutmeg, and cinnamon together in a mixing bowl.
2. Add in the eggnog and stir together until nice and smooth.

Notes

I find that when I press down on the cookie balls slightly with my thumb before baking the cookies have a better shape.

Be sure to keep the dough cool while waiting to bake them.

Allow cookies to cool for 5 minutes before pulling them off the pan.

You can make the cookie dough balls ahead of time and store in the freezer. Make sure you thaw slightly in the fridge before baking.

You can omit the egg nog in the glaze and use regular milk for a more subtle egg nog flavor, coming just from the cookie.

Baking these cookies on parchment paper ensures that your eggnog cookies don’t stick. I highly recommend it!

Be sure that you put the eggnog cookie dough in the fridge before you bake them. The dough is way too sticky to make cookies with if you don’t put them in the fridge. Refrigerate for at least an hour 2-3 hours is best.

Make sure you don’t underbake your cookies. Underbaked cookies will sink. You know your cookies are done when they look puffy and dry in the middle.

When your glaze is hardened, you can stack your eggnog cookies if you desire. I do recommend using wax paper in between the layers so they don’t stick together as they sit.