There’s something so cozy about Eggnog Cookies fresh from the oven, their nutty toasted scent swirling in the air and golden edges begging for that first bite. In my very first test batch, I learned that letting the dough rest a few minutes made each cookie silkily tender. After three rounds of tweaking, I now have the recipe dialed in for light, melt-in-your-mouth rounds of holiday cheer.
Why You’ll Love Eggnog Cookies
- Buttery, tender crumb with a whisper of warm nutmeg
- Glossy glaze drizzled over tops for sweet, soft bites
- Quick 30-minute turnaround from start to finish
- A festive spin on classic shortbread with seasonal flair
A Little Background
When I first encountered a recipe for melt-in-your-mouth cookies infused with eggnog, I was skeptical. But after a snowy afternoon of trial batches—adjusting the nutmeg by a pinch here, trimming a minute of bake time there—I found that these rounds capture the nostalgia of holiday gatherings. They’re perfect when you want a quick treat that still feels special.
Key Ingredients for Eggnog Cookies
- Unsalted Butter: offers a silky base; ensure it’s at room temperature for smooth creaming
- Granulated & Brown Sugar: combo yields crisp edges and chewy centers
- Eggnog Powder: brings that holiday flavor; substitute 1 teaspoon rum extract plus a dash of cinnamon if unavailable
- All-Purpose Flour: structure for light cookies; spoon and level for consistent batches
- Ground Nutmeg: signature warmth; freshly grated is best for aroma
How to Make Eggnog Cookies
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper; set aside.
- In a large bowl, cream 1 cup softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy, about 3 minutes.
- Mix in 1 tablespoon eggnog powder, 2 teaspoons vanilla extract, and 1 large egg until the batter is glossy and smooth.
- In a separate bowl, whisk together 2¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground nutmeg. Add to wet ingredients on low speed and mix until just combined.
- Scoop 1½ tablespoons of dough and roll into balls, placing them 2 inches apart on prepared sheets.
- Bake for 8–9 minutes, or until edges begin to turn golden and centers look set.
- Let cookies cool on the sheet for 2 minutes before transferring to a wire rack.
- To make the glaze, whisk 1 cup powdered sugar with 3–4 tablespoons eggnog until silky. Drizzle over cooled cookies.
Pro Tips & Troubleshooting
- After my second batch I found that over-creaming makes the dough too airy; stick to 3 minutes for ideal spread.
- If cookies spread too much, chill the dough balls in the fridge for 10 minutes before baking.
- For a spiced twist, add a pinch of ground cloves or a drop of rum extract to the glaze.
- Doubling the recipe? Bake on two racks, rotating pans halfway through for even color.
Storage & Make-Ahead Guide
Store cooled Eggnog Cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For longer keeping, freeze baked cookies (without glaze) in a sealed bag for up to 2 months; thaw at room temperature and drizzle glaze just before serving. Always ensure cookies have cooled completely before storing to avoid sogginess.
Serving Suggestions
Serve these Eggnog Cookies alongside a steaming mug of spiced cider or creamy hot chocolate. They also make a charming edible gift when stacked in a decorative tin with a sprig of holly on top.
Frequently Asked Questions
- How do I store Eggnog Cookies so they stay fresh? Keep fully cooled cookies in an airtight container at room temperature for up to 4 days, separating layers with parchment paper.
- Can I make these cookies ahead of time? Yes—dough balls can be frozen on a tray for up to 1 month; bake straight from the freezer, adding 1–2 minutes to the bake time.
- What can I substitute for eggnog powder? Use 1 teaspoon rum extract plus a pinch of ground cinnamon and nutmeg for similar flavor.
- How do I know when Eggnog Cookies are done baking? Look for edges just turning golden and a matte surface; centers will set as they cool.
- Can these cookies be frozen? Baked cookies freeze well up to 2 months; store in a freezer-safe bag and thaw at room temperature.
- What’s the role of eggnog powder in these cookies? It adds concentrated eggnog flavor without extra liquid, keeping dough consistency intact.
Final Thoughts
After countless experiments, these Eggnog Cookies remain my favorite way to celebrate the season with minimal fuss and maximum flavor. I hope you enjoy sharing them as much as I love baking them—don’t forget to tag your photos when you whip up this festive treat!
More Recipes You’ll Love
- Quick Pecan Pie Cookies – offers the same nutty crunch with a gooey center
- Cranberry Pistachio Shortbread Cookies – another festive bite with buttery richness and tart bursts
- Pumpkin Snickerdoodle Cookies – a cozy spice pairing that echoes holiday warmth
- Coconut Macaroons – chewy, sweet clusters that balance the spice in Eggnog Cookies
Melt-in-Your-Mouth Eggnog Cookies
Ingredients
Dough
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 2 teaspoons eggnog extract
- 2.25 cups all purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon ground nutmeg
Coating
- 1.5 cups powdered sugar for rolling
Instructions
Dough
- Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add egg and eggnog extract; beat until combined.
- In a separate bowl, whisk together flour, salt, and nutmeg. Gradually add to butter mixture and mix until just combined.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
Baking & Coating
- Bake for 10–12 minutes or until edges are lightly golden.
- Remove from oven and immediately roll cookies in powdered sugar. Allow to cool, then roll again in powdered sugar before serving.