Deliciously soft & spicy Eggnog Cookies drizzled with eggnog icing. All the rich flavor of eggnog combined with nutmeg, cinnamon, and a touch of rum.
- Prep time: 20 Minutes
- Additional time: 10 Minutes
- Total time: 30 Minutes
Key Ingredients Needed
- 3/4 cup unsalted butter, slightly softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup eggnog
- 2 1/4 cups all-purpose flour as the bose of the cookies
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cup confectioner’s sugar
- 3 Tablespoons eggnog (or enough for desired consistency)
- Garnish: nutmeg
Instructions/Step By Step Directions
Eggnog cookie dough
Step 1: Preheat oven to 350 degrees. Prepare cookies sheets by lining with a silicone mat or parchment paper.
Step 2: Place both cream butter and sugars together in a large bowl. Whip mixture until creamy.
Step 3: Slowly add egg yolks and vanilla extracts then beat until incorporated.
Step 4: Pour in eggnog and continue mixing until smooth.
Step 5: In a medium bowl, stir together flour, baking powder, nutmeg, cinnamon and salt. Add to creamed mixture and mix until well combined.
Step 6: Add dry ingredients to creamed mixture and mix until well combined.
Step 7: Scoop about 2 tablespoons (I like to use my small cookie scoop) onto prepared cookie sheets. Bake for 10-12 minutes or until bottoms are just slightly browned. Leave on cookie sheets for 3-5 minutes then remove to wire racks and let cool completely.
Step 8: Bake for 10-12 minutes or until bottoms are just slightly browned. Leave on cookie sheets for 3-5 minutes then remove to wire racks and let cool completely.
Step 9: Leave on cookie sheets for 5 minutes then remove to wire racks and let cool completely.
How to make eggnog icing
Step 1: While cookies are cooling, whisk powdered sugar and eggnog together.
Step 2: Place mixture in a small plastic resealable bag and snip corner.
Step 3: Drizzle icing back and forth across cookies then sprinkle with nutmeg.
Step 4: Add as much eggnog as you need to to get the desired consistency. It should be slightly thick but not spreadable.
Step 5: Sprinkle a little extra nutmeg on top and let set before storing.
Step 6: Store in airtight cookie tin.
How to store soft eggnog cookies
Store in an airtight container. They will keep soft and delicious for up to a week on the counter. These cookies can be frozen prior to adding the icing. Package with wax paper in-between layers and seal in freezer bags or plastic containers. Let thaw to room temperature then glaze.
- Use store bought full fat eggnog for the best outcome – cookies will be flatter if using a low fat eggnog
- Measure flour accurately by scooping into measuring cup
- Make the cookies small, using about 2 tablespoons of dough per cookie. This will keep them from spreading too much
- Cool the cookies for at least 5 minutes before moving to them to wire racks to cool completely
- Make the icing while cookies are cooling to save time
- Be aware that these cookies will puff up as they bake then, as they cool, they will fall and the top will crack. This is what makes them soft and chewy.
- Serving size: 48
Amount Per Serving
- Calories: 82kcal
- Carbohydrates: 12g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 18mg
- Sodium: 53mg
- Potassium: 34mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 107IU
- Vitamin C: 1mg
- Calcium: 16mg
- Iron: 1mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.