You know those cookies that vanish from the plate before you can say, “Who brought these?” Yeah—these are those cookies. We’re talking buttery, spiced, eggnog-infused magic with a soft center and a golden, crackly edge. If Christmas had a flavor, it would be these.
They’re festive without being cliché, nostalgic without being boring, and they practically ask for seconds. Warning: you may end up the “cookie person” at every holiday party from now on.
What Makes This Recipe Awesome
- Big eggnog flavor: Real eggnog in the dough and glaze—creamy, cozy, and unmistakably holiday.
- Soft and tender texture: A perfect balance of melt-in-your-mouth center and lightly crisp edges.
- Warm spice blend: Nutmeg and cinnamon bring that fireplace-vibes aroma every kitchen needs in December.
- Foolproof for busy bakers: No chill required unless you want super neat edges. Quick, easy, and crowd-pleasing.
- Glaze that sets: A simple eggnog glaze that dries to a shiny, irresistible finish—aka Instagram-ready.
Ingredients
- For the cookies:
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg (freshly grated if possible)
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup (80 ml) classic eggnog (store-bought or homemade)
- Optional: 1–2 tablespoons dark rum or bourbon for richer flavor (or 1 teaspoon rum extract)
- For the eggnog glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons eggnog
- Pinch of ground nutmeg
- Optional: 1/4 teaspoon vanilla or rum extract
- Finishing touch: Extra nutmeg or festive sprinkles for topping
How to Make It – Instructions
- Preheat and prep: Heat oven to 350°F (175°C).Line two baking sheets with parchment. Set butter out to ensure it’s truly soft—no rocks allowed.
- Whisk the dry team: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream like you mean it: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.This is where the magic starts.
- Add the flavor: Beat in egg yolk, vanilla, and eggnog. If using rum/bourbon (or rum extract), add it now. The mixture may look slightly curdled—don’t panic.
- Combine with dry ingredients: Add dry mixture in two additions, mixing on low just until incorporated.Do not overmix. The dough will be soft and slightly sticky.
- Scoop and bake: Scoop 1 1/2-tablespoon mounds (about a medium cookie scoop) onto the sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are set and tops look puffy with tiny cracks.They should still look a touch underbaked in the center.
- Cool down: Let cookies rest on the sheet 5 minutes, then transfer to a rack to cool completely. They’ll finish setting as they cool.
- Glaze time: Whisk powdered sugar with 2 tablespoons eggnog; add more eggnog by the teaspoon until it’s thick but pourable. Add a pinch of nutmeg and vanilla/rum extract if using.
- Finish and sparkle: Drizzle or dip cooled cookies in glaze.Dust with nutmeg or sprinkles before the glaze sets. Let them sit 20–30 minutes until the glaze firms up.
Storage Instructions
- Room temperature: Store in an airtight container for 3–4 days. Place parchment between layers to protect the glaze.
- Refrigerator: Not necessary, but they’ll last up to 1 week chilled.Bring to room temp before serving for best texture.
- Freezer (baked): Freeze glazed or unglazed cookies in a single layer until solid, then bag. Keeps 2 months. Thaw at room temp.Glaze after thawing for the prettiest finish.
- Freezer (dough): Scoop dough balls, freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
Nutritional Perks
- Portion control built-in: Single-serve cookies that satisfy a sweet tooth without the cake-level commitment.
- Eggnog adds richness: A little goes a long way, so you get major holiday flavor without drowning in frosting.
- Spices with benefits: Cinnamon and nutmeg bring cozy vibes and antioxidants. Small wins still count, IMO.
- Customizable sweetness: You control the glaze thickness and sugar levels to fit your taste.
Common Mistakes to Avoid
- Overbaking: Pull them when edges are set and centers look slightly soft.Overbaked = dry and sad.
- Skipping the cream step: Under-creamed butter and sugar means dense cookies. Beat until pale and fluffy.
- Too much flour: Spoon and level the flour or weigh it. Packed flour creates tough cookies—no thanks.
- Glazing warm cookies: The glaze will slide off like it’s fleeing the scene.Cool completely first.
- Over-spicing with nutmeg: It’s potent. Stick to the recipe or it can turn bitter fast.
Different Ways to Make This
- Spiked bakery vibe: Add 1–2 tablespoons bourbon or rum to the dough and 1/4 teaspoon rum extract to the glaze.
- Brown butter boost: Brown the butter, cool to room temp, then cream as usual. Flavor goes from great to unreal.
- Chewy sugar-crusted: Roll dough balls in coarse sugar before baking for a sparkly crunch.
- Frosting swap: Skip the glaze and pipe a nutmeg cream cheese frosting on top—think snickerdoodle meets eggnog latte.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.Add 1–2 teaspoons extra eggnog if dough seems dry.
- Dairy-free twist: Sub vegan butter and a dairy-free “eggnog” (almond/coconut). Flavor will differ slightly but still festive.
FAQ
Can I make these without eggnog?
Yes. Substitute half-and-half or whole milk plus 1/4 teaspoon extra vanilla and a pinch more nutmeg.
Flavor will be slightly less “eggnoggy” but still delicious.
Do I need to chill the dough?
Not required. If your kitchen is warm or you want thicker cookies, chill the dough for 20–30 minutes. It helps control spread.
How do I keep the cookies soft?
Don’t overbake and store them airtight with a small piece of sandwich bread in the container.
The cookies absorb moisture and stay soft—old bakery trick, FYI.
Can I double the recipe?
Absolutely. Use a stand mixer if you have one, and rotate baking sheets halfway through for even browning.
What if I don’t have nutmeg?
Use extra cinnamon plus a pinch of allspice or cloves. It won’t be perfectly traditional, but the holiday vibe survives.
Is there alcohol in eggnog, and will it bake out?
Most store-bought eggnog is non-alcoholic.
If you add rum or bourbon, some alcohol bakes off, but not all. For kid-friendly cookies, skip the booze or use extract.
Wrapping Up
These Tasty Christmas Eggnog Cookies deliver buttery comfort, nostalgic spice, and a glossy glaze that screams holiday dessert table. They’re quick, reliable, and flexible enough to suit whatever vibe you’re going for—classic, boozy, or bakery-level extra.
Bake a batch, “taste test” a few (for quality control, obviously), and watch them disappear faster than your gift budget. Festive cookie hero status: unlocked.
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