Eggnog Cookies always remind me of the year my aunt brought some over for Christmas. Tried one, and uh—I basically ghosted the rest of dinner and hoarded them behind the presents. If you crave soft, cheery cookies packed with that cozy eggnog flavor (yes, even if you aren’t a fan of the drink, weirdly), you’ll love these. You know, after I made my first batch, I even crumbled them on banana chocolate chip cookies for an accidental flavor miracle. If you’re a serial holiday baker, you can swing by the Christmas cookies roundup for more ideas (you’ll thank me).
How to Make Soft and Chewy Eggnog Cookies
Let’s cut to the chase. Nobody wants dry, hockey-puck cookies (been there, shed crumbs everywhere). For chewy Eggnog Cookies, you gotta stick with a few no-fuss tricks.
First off, cream your butter and sugar until fluffy—it’s not just some snobby recipe talk, it matters. This traps air, making everything softer. Use real eggnog, not some watery substitute—flavor makes a difference! I always chill my dough for twenty minutes; it stops the dough from spreading into shapeless blobs.
Once the dough’s ready, use a cookie scoop if you have one. Plonk those little mounds on your tray, and don’t overbake. Seriously, pull them out when the bottoms are just turning golden. If they look a bit underdone in the middle, perfect. They’ll finish up on the hot tray.
People ask me if you can freeze them. Yes, for sure, baked or as dough balls. Just, you know, leave some for today!
I baked these on a whim and my kids inhaled the whole batch before dinner. Big win at our house! —Jessica A.
Tips for the Best Eggnog Cookies
Let’s be real, some batches just flop. Here’s how to make sure yours aren’t those.
Keep that butter at room temp. Not melty, not straight-from-the-fridge—right in the middle. Fresh nutmeg is a game changer for Eggnog Cookies. I know, I sound dramatic, but trust me here.
Don’t skimp on the eggnog. The richer it tastes, the better the cookies. I sometimes toss in a pinch of cinnamon or clove if I’m feeling wild. And yes, always taste your dough! No shame.
Want cookies to taste even more like the holidays? Drizzle a super basic glaze: powdered sugar, splash of eggnog, tiny pinch of salt. Stir, drizzle, done.
If your cookies spread too much, try chilling that dough a bit longer. Ovens can be sneaky, so don’t just rely on the clock—check with your eyes and your nose.
By the way, the brown butter chocolate chip cookies on my site use some of the same pro tips (if you want an upgrade for your chocolate chip game).
Eggnog Cookie Ingredients
Honestly, you don’t need a grocery list a mile long. Here’s what gets the job done.
- Unsalted butter: Room temp—otherwise, you’ll struggle to cream it.
- Sugar: White, but a sprinkle of light brown won’t hurt.
- Egg yolk: Trust me, just the yolk keeps things tender.
- Full-fat eggnog: Don’t water it down.
- Vanilla extract!
- Flour: Basic all-purpose.
- Baking powder and a whisper of salt.
- Fresh nutmeg: Go for it if you can, or grab ground.
- Cinnamon: Just a pinch.
- Optional glaze: Powdered sugar, eggnog, a little extra nutmeg.
And honestly—if you toss a dash of rum extract in, I won’t tell anyone.
How to Store Eggnog Cookies
Storing Eggnog Cookies is almost as important as baking them right. Nobody wants dry cookies lurking in the pantry, am I right?
An airtight container is your best pal. Layers of cookies, little bit of parchment in between, and that’s it. Room temp is fine for up to four days; I mean, who actually has cookies left by day five? I sure don’t. If you want them to last, pop ’em in a zipped bag in the freezer.
Reheating? Throw one in the microwave for six seconds. Don’t overthink it. Magic, right?
And hey, if you end up with leftovers—crumble them into cake mix monster cookies for a new twist. Could start a trend!
More Holiday Cookie Recipes You’ll Love
Need more reasons to crank up the oven? Eggnog Cookies are just the beginning! Some of my favorite crowd-pleasers are absolute must-bakes with friends, family, or—let’s be honest—for yourself.
- Cheesecake stuffed chocolate chip cookies: Indulgence level? Through the roof.
- Gooey raspberry chocolate chunk cookies: Perfect if you want tart and sweet at the same time.
- Classic peanut butter cookies: Sometimes you just need the basics.
- Cinnamon roll cookies: Little swirls of cinnamon goodness, enough said.
Try one. Then try three. No judgments around here. Maybe throw them on a platter together and watch them disappear!
Common Questions
Yep, that’s all I use. Just make sure it’s the good, creamy kind.
Absolutely. Freeze them if you want, dough or baked, just let them thaw at room temp for fresh flavor.
Chill the dough—20 to 30 minutes usually does it. Or bake test cookies first.
For sure! Pop them in a festive tin or bag, everyone’s gonna be thrilled.
You can, but it gives them a finishing pop. It’s up to you—cookies are still tasty either way.
Ready to Cozy Up with Eggnog Cookies?
There you go, my favorite Eggnog Cookies that actually taste like the holidays. Cozy, soft, chewy, and gone in a flash. Remember those pro tips, trust your taste buds, and check out the other festive treats like banana chocolate chip cookies or take the million-cookie challenge from the Christmas cookies page. If you want another pro-approved version, give these Eggnog Cookies {Melt-in-Your-Mouth} – Cooking Classy a look. Let those ovens do their thing and happy baking, friend! Print
Soft and Chewy Eggnog Cookies
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies infused with cozy eggnog flavor, perfect for the holiday season.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup white sugar
- 1 egg yolk
- 1 cup full-fat eggnog
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon fresh nutmeg (or ground nutmeg)
- ½ teaspoon cinnamon
- Optional glaze: 1 cup powdered sugar, 2 tablespoons eggnog, pinch of nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until fluffy.
- Mix in the egg yolk, eggnog, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- Gradually combine the dry ingredients with the wet ingredients.
- Chill the dough for 20 minutes to prevent spreading.
- Using a cookie scoop, place mounds of dough on a baking tray.
- Bake for 10-12 minutes, or until the bottoms are golden and the centers look slightly underdone.
- Let cool on the tray for a few minutes before transferring to a wire rack.
- If desired, drizzle the glaze over the cooled cookies.
Notes
For the best results, use room temperature butter and fresh nutmeg. Cookies can also be frozen as dough balls or baked.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg