Super soft iced eggnog cookies are a delicious dessert version of the holiday drink. Full of the classic flavors, these will be a hit on your sweets table this season!
My kids and I love eggnog.
I remember sneaking sips of the (non)alcoholic kind when I was at my grandmother’s house on Christmas growing up.
Even now, I wait all year long for the creamy concoction to hit the store shelves again.
These cookies let me turn the frothy rich beverage into a moist, chewy, tender delight.
They are so good they even turn eggnog haters like my husband into fans.
Whenever I make these, he can’t keep his hands off of them and will eat about a dozen at a time.
As soon as you make them, you’ll understand why!
To make this, you’ll need a set of basic baking ingredients for the cookies and another set for the icing.
For the eggnog cookies you’ll need:
- Flour– All purpose flour. Substituting a different kind will change the texture of the cookies.
- Baking powder– To give them lift. Don’t use baking soda.
- Spices– Cinnamon and nutmeg
- Sugar– Granulated sugar
- Butter– Use unsalted and let it soften on your counter first.
- Egg yolks– You don’t need the white.
- Vanilla extract– Use real vanilla extract for best results.
- Eggnog– Use your favorite store bought kind or make your own homemade eggnog.
For the eggnog icing, you’ll need:
- Powdered sugar
- Nutmeg– for garnish
How to Make
These cookies are so easy to make!
To do it preheat the oven to 350°.
While the oven heats, whisk together flour, baking powder, cinnamon, and nutmeg in a medium bowl and set it aside.
Then, cream together the butter and sugar in the bowl of your stand mixer.
Beat in the egg yolks and vanilla, mixing until smooth.
Finally, add eggnog and mix on medium speed until smooth and creamy.
Slowly add flour mixture into the eggnog mixture and stir until combined.
Chill the dough for 20 minutes.
Then, line a baking sheet with parchment paper and use a cookie scoop to scoop dough balls onto the cookie sheet.
Bake for 18-22 minutes or until the bottoms are lightly browned.
Remove cookies from pan and allow to cool on a cooling rack.
While the cookies cool, make the icing by whisking the powdered sugar and eggnog together. Adjust the amount of sugar or eggnog to suit your preferences on consistency.
Finish the cookies by drizzling the icing onto them and sprinkle with nutmeg.
Storing Eggnog Cookies
After the icing has a chance to set, put the cookies in a single layer in a wide, shallow airtight container.
Store them in the fridge for up to a week.
Tips and Tricks
- Don’t overmix the cookie dough or the cookies will be tough.
- Use your favorite kind of eggnog.
- Be careful not to overcook the cookies. They are done when the edges of the bottoms are just beginning to get golden.
Other Eggnog Inspired Recipes
These super soft eggnog cookies are a holiday favorite. Make them this year and enjoy!
Looking for other eggnog inspired recipes? Try these:
- Eggnog Dip
- Eggnog Pound Cake
- Gingerbread Eggnog Milkshakes
- Eggnog Monkey Bread
- Eggnog Cookie Dough Bark
- Easy Eggnog Fudge
- Cranberry Sauce Topped Eggnog Cheesecake
If you’ve tried this EGGNOG COOKIES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Super Soft Eggnog Cookies
For The Cookies
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 1/4 cups sugar
- 3/4 cup butter slightly softened
- 2 egg yolks
- 1 tsp vanilla
- 1/2 cup eggnog
For The Eggnog Icing
- 1 1/4 cup powdered sugar
- 3 tbsp eggnog
- ground nutmeg for garnish
- Preheat oven to 350°. In a medium bowl whisk together flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream butter and sugar together. Add egg yolks and vanilla to the mixture and beat until smooth. Finally, add eggnog and mix on medium speed until smooth and creamy.
- Slowly add flour mixture into the eggnog mixture and stir until combined. Chill dough for 20 minutes.
- Line a baking sheet with parchment paper and use a cookie scoop or drop spoonfuls of dough onto the cookie sheet. Bake for 18-22 minutes or until bottoms are lightly browned. Do not over cook. Remove cookies from pan and allow to cool on a cooling rack.
- For icing, whisk powdered sugar and eggnog together. Add more sugar or eggnog, depending on the consistency you prefer.
- Drizzle icing on cooled cookies and sprinkle with nutmeg. Store in a air tight container in the refrigerator.
originally published December 15, 2013
recipe originally from I Heart Naptime