Servings
Font
Back
Eggnog Cookies
4.6 from 51 votes

Eggnog Cookies

Eggnog Cookies are soft, lightly spiced treats flavored with nutmeg, cinnamon, and real eggnog. The dough includes both brown and granulated sugar, butter, and egg yolks for richness, along with vanilla extract. After chilling, the cookies bake at a low temperature to a gentle golden edge. An optional eggnog-flavored icing with powdered sugar adds sweetness and festive appeal.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 24 cookies
Course: Baked Goods

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup brown sugar lightly packed
  • ½ cup granulated sugar
  • ¾ cup butter softened, unsalted
  • ¾ cup eggnog
  • 2 egg yolk
  • 1 teaspoon vanilla extract
For the icing:
  • 1 tablespoon butter room temperature, unsalted
  • 2 cups powdered sugar sifted
  • ¼ cup eggnog
  • Sparkling Sugar optional, or extra nutmeg for sprinkling

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon and salt. Set aside.
  2. Beat sugars and butter together in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth. Gradually beat in flour mixture at low speed until just combined.
  3. Cover dough and chill in the refrigerator for at least 1 hour.
  4. Preheat the oven to 300°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Use a medium cookie scoop to portion the dough 2 inches apart onto the prepared baking sheets.
  6. Bake in the preheated oven until edges are just golden, about 20-25 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
  7. Once the cookies have cooled completely, prepare the icing.
  8. Add the butter, powdered sugar, and eggnog to the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer. Beat on low speed until combined, then increase speed to high and mix for 2-3 minutes.
  9. Spread icing onto cookies. If desired, sprinkle with sparkling coarse sugar or additional nutmeg while the icing is still wet.

Notes

  • Cookies can be left at room temperature if eaten within a day; otherwise, store refrigerated up to 3 days with parchment paper between layers.
  • Measure flour properly to achieve accurate dough consistency.
  • Soften butter ahead of time or use quick softening methods for ease of mixing.
  • Brown sugar substitutes and methods to soften hardened brown sugar can be used if needed.
  • For icing, powdered sugar can be homemade if unavailable.
  • Unbaked dough may be frozen for later baking following proper storage guidelines.