Eggnog Cookies: Soft, Buttery Holiday Cookies with Nutmeg and a Sweet Eggnog Glaze

1. In a bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon (if using).

3) Cream butter and sugars

1. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes).
2. Add egg, vanilla, and rum extract (optional). Mix until combined.

4) Add eggnog and dry mix

1. Mix in eggnog on low speed.
2. Add dry ingredients and mix just until combined (do not overmix).
3. Fold in white chocolate chips or nuts if using.

5) Scoop and bake

1. Scoop dough into 1.5 tbsp balls and place 2 inches apart.
2. Bake 9–11 minutes, until edges are set and centers look slightly soft.
3. Cool on the tray 5 minutes, then move to a rack to cool completely.

6) Glaze

1. Whisk powdered sugar, vanilla, and 2 tbsp eggnog until smooth.
2. Add more eggnog a little at a time until you get a thick drizzle consistency.
3. Drizzle or spread glaze over cooled cookies.
4. Dust lightly with nutmeg while glaze is still wet.

Serving and Storage:

Eggnog cookies are best once the glaze sets (about 20–30 minutes). They’re soft and tender, perfect with coffee, hot cocoa,
or (of course) a glass of eggnog.

• Room temperature: Store airtight up to 4–5 days.
• Refrigerate: Optional, but can extend freshness to about 7 days (bring to room temp before serving).
• Freeze: Freeze unglazed cookies up to 2 months. Glaze after thawing for best texture.

Tips:

• Don’t overbake: Pull cookies when centers still look soft—carryover heat finishes them.
• Rum extract = eggnog magic: It adds the classic eggnog “holiday” note without alcohol.
• Measure flour correctly: Spoon and level to avoid dry cookies.
• Glaze thickness: Thicker glaze sets nicely; thinner glaze soaks in more like icing.
• Fresh nutmeg: If you can grate it, the flavor is extra fragrant.

Variations:

• Eggnog snickerdoodle: Roll dough balls in cinnamon-sugar before baking.
• Spiced eggnog: Add a pinch of cloves or allspice for deeper holiday flavor.
• Mini sandwich cookies: Fill with vanilla buttercream or cream cheese frosting.
• Dairy-free: Use dairy-free butter and plant-based eggnog.
• Extra festive: Top with holiday sprinkles while glaze is wet.

Tips:

• Make-ahead dough: Chill dough 30 minutes if your kitchen is warm (helps prevent spreading).
• Cookie exchange tip: Pack with parchment between layers so glaze doesn’t smudge.
• Flavor boost: Add 1/2 tsp vanilla bean paste for a bakery-style finish.
• Soft cookie trick: Store with a slice of bread to keep cookies softer longer.

Conclusion:

Eggnog cookies are the perfect way to bake the holidays into something sweet: soft, buttery cookies with nutmeg warmth and a
creamy eggnog glaze that feels festive in every bite. They’re easy to make, beautiful on a cookie tray, and ideal for gifting
or sharing. If you want a seasonal cookie that’s a little different—but still classic—these belong in your December baking list.

FAQ:

Can I use homemade eggnog?

Yes. Just make sure it’s chilled and not overly thick. If it’s very rich, you may need 1–2 tbsp extra flour to balance moisture.

Do these cookies taste strongly of eggnog?

They taste like a gentle eggnog flavor with nutmeg and vanilla. If you want stronger flavor, add rum extract and a bit more nutmeg.

Can I skip the glaze?

Yes. The cookies are still delicious plain. You can also dust them with powdered sugar instead.

Why are my cookies spreading too much?

Butter may have been too soft or dough too warm. Chill dough 20–30 minutes before baking.

Can I freeze glazed cookies?

You can, but glaze can sometimes get sticky when thawed. For best results, freeze unglazed cookies and glaze after thawing.