Eggnog Cookies Recipe – Easy Frosted Christmas Treats You’ll Love

Let me set the scene: it’s a chilly December afternoon, and the aroma of nutmeg-spiked eggnog cookies wafts through the kitchen, swirling around like a cozy blanket. The golden edges sparkle just a touch, thanks to a light dusting of sugar, and the creamy frosting glistens under the twinkling lights on my countertop. I remember the first time I baked these eggnog cookies—honestly, I wasn’t sure what to expect. One bite and I was instantly hooked. The soft, pillowy texture and that unmistakable festive flavor made me pause, close my eyes, and just savor the moment. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would serve up thick slices of fruitcake and mugs of homemade eggnog at every holiday gathering. But, you know what? These cookies capture that pure, nostalgic comfort in a way that fruitcake never quite could. I stumbled upon the idea at a holiday bake sale—someone had brought chewy cookies with a hint of spice, and I knew I had to recreate that magic at home. Now, every December, these tender eggnog cookies are a staple for family gatherings, gifting, and, let’s face it, sneaking off the cooling rack. My family couldn’t stop snatching them up, and I can’t really blame them!

Whether you’re searching for the perfect sweet treat for your kids, something to brighten up your Pinterest Christmas cookie board, or just a way to add pure holiday cheer to your dessert table, this eggnog cookies recipe fits the bill. They’re dangerously easy, and the taste feels like a warm hug. Honestly, I wish I’d found this recipe years ago—it’s become my go-to for festive baking, and after testing it more times than I care to admit (in the name of research, of course), I can promise you’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’re like me and crave holiday treats that actually deliver on flavor and texture, these eggnog cookies are about to become your new favorite. I’ve baked dozens of batches for parties, cookie exchanges, and late-night cravings, and the rave reviews speak for themselves. Here’s what sets this recipe apart from all the rest:

• Quick & Easy: Ready in under 30 minutes, so you can whip up a batch even on the busiest December day.
• Simple Ingredients: No fancy shopping needed—you probably have everything in your pantry, including that leftover carton of eggnog.
• Perfect for Christmas Celebrations: These cookies shine on holiday platters, at brunch, or tucked into gift boxes for friends.
• Crowd-Pleaser: Kids adore the sweet frosting, adults love the gentle spice, and even picky eaters can’t resist a second (or third) cookie.
• Unbelievably Delicious: The texture is soft, almost cake-like, with a creamy frosting that tastes just like a sip of eggnog.

What makes this eggnog cookies recipe stand out is the balance—just enough nutmeg and cinnamon, tender crumb, and a frosting that’s not too sweet. I use a splash of real eggnog in both the dough and the frosting, which gives that unmistakable holiday flavor. The secret? Chilling the dough for a few minutes before baking keeps the cookies super soft. It’s comfort food, but faster and lighter—no heavy fruitcake here! You get the classic eggnog taste without having to pour a glass. Trust me, after one bite, you’ll want to make these for every Christmas get-together.

These cookies aren’t just good—they’re the kind that make you close your eyes and sigh with happiness. They’re perfect for impressing guests (without any fuss), and they turn an ordinary December evening into something memorable. If you’re looking for the best eggnog cookie recipe around, you’ve come to the right place.

What Ingredients You Will Need

This eggnog cookies recipe uses simple, wholesome ingredients to deliver festive flavor and a melt-in-your-mouth texture. Most items are pantry staples or easily found at any grocery store—plus, I’ve included a few handy substitutions if you need them.

• For the Cookies:
  • 2 1/4 cups (280g) all-purpose flour (King Arthur is my go-to for consistent results)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg (freshly grated if you can—it makes a difference!)
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup (120ml) eggnog (homemade or store-bought—use dairy-free if needed)
  • 1 teaspoon pure vanilla extract
• For the Frosting:
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2-3 tablespoons eggnog (adjust for consistency)
  • 1/4 teaspoon ground nutmeg (for sprinkling on top)
  • 1/2 teaspoon vanilla extract

Ingredient Tips & Substitutions:

• If you’re baking for someone gluten-free, swap in a 1:1 gluten-free flour blend (Bob’s Red Mill works well).
• Dairy-free? Use vegan butter and a plant-based eggnog like Califia Farms.
• Nutmeg is the star—don’t skip it! Freshly grated gives a deeper flavor, but ground works fine.
• If you want less sweetness, reduce the powdered sugar in the frosting by 1/2 cup (60g).
• For richer cookies, add a tablespoon of sour cream or Greek yogurt to the dough (I’ve done this and it makes them ultra-tender).
• In summer, swap the eggnog for vanilla almond milk and add a pinch of lemon zest for a lighter twist.

Honestly, this recipe is forgiving—don’t stress if you’re missing something. The magic comes from the eggnog and spice, so as long as you’ve got those, you’re golden!

Equipment Needed

You don’t need a professional bakery to whip up these eggnog cookies—just a few kitchen basics. Here’s what you’ll need:

• Large mixing bowl (or stand mixer bowl)
• Hand mixer or stand mixer (makes creaming butter a breeze)
• Measuring cups and spoons (for precision)
• Rubber spatula (for scraping down the bowl)
• Baking sheet (I use a heavy-duty, rimmed sheet for even browning)
• Parchment paper or silicone baking mat (for nonstick, easy cleanup)
• Cooling rack (if you have one—it keeps cookies tender)
• Small offset spatula or butter knife (for frosting)

No stand mixer? Don’t worry—a hand mixer works just fine, or a sturdy whisk and some elbow grease. When I started baking, my old hand mixer did the job (maybe not as speedy, but definitely effective). For budget-friendly options, check thrift stores for baking sheets—you don’t need anything fancy. If using silicone mats, rinse them well after use to avoid lingering spice aromas. Trust me, keeping your tools in good shape makes holiday baking a lot smoother!

Preparation Method

Ready to bake up some festive cheer? Follow these steps and you’ll have a batch of tender eggnog cookies with frosting cooling on your rack in no time.

1. Prep the Ingredients: Measure out all your ingredients before starting. Let the butter and egg come to room temperature (about 30 minutes). Sift the powdered sugar for a super smooth frosting.
2. Mix the Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and 1/4 teaspoon cinnamon. Set aside.
3. Cream the Butter & Sugars: In a large bowl, beat 3/4 cup (170g) softened butter, 1 cup (200g) granulated sugar, and 1/4 cup (55g) brown sugar until light and fluffy—about 2-3 minutes with a hand mixer (it should look pale and creamy).
4. Add Egg & Flavorings: Beat in 1 large egg, 1/2 cup (120ml) eggnog, and 1 teaspoon vanilla extract. Mix until just combined (don’t overbeat, or cookies may spread too much).
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet, mixing on low until just blended. Scrape down the sides with a spatula. The dough will be soft and a bit sticky—that’s perfect!
6. Chill the Dough: Cover and chill the dough in the fridge for 15–20 minutes (this helps the cookies stay tender and thick).
7. Preheat Oven & Prep Sheets: Preheat to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
8. Scoop & Shape Cookies: Use a medium cookie scoop or tablespoon to portion dough onto the baking sheets—about 2-inch balls, spaced 2 inches apart.
9. Bake: Bake for 9–11 minutes, until edges are set and centers look just a bit underdone (they firm up as they cool). The cookies should be pale, not browned. If in doubt, pull them early for a super-soft texture.
10. Cool: Let cookies sit on the sheet for 2 minutes, then transfer to a cooling rack. Don’t rush this step—the cookies are delicate when warm!
11. Make the Frosting: Beat 1/4 cup (60g) butter until creamy. Gradually add 2 cups (240g) powdered sugar and 2–3 tablespoons eggnog, plus 1/2 teaspoon vanilla. Mix until smooth and spreadable. If too thick, add more eggnog, a teaspoon at a time.
12. Frost: Once cookies are completely cool, spread frosting generously on each one. Sprinkle with a pinch of nutmeg for that classic look.

Troubleshooting Tips: If cookies spread too much, chill the dough longer. If the frosting is runny, add more powdered sugar. For cookies that are too dry, check oven temp (an oven thermometer helps!). Sensory cues: when baking, look for puffed centers and lightly golden edges—the smell is pure holiday magic!

Efficiency Tip: Frost cookies in batches and store extras in airtight containers. I always make a double batch—these disappear fast!

Cooking Tips & Techniques

Baking eggnog cookies can be a breeze, but I’ve learned a few tricks from plenty of trial and error (let’s just say, one Christmas my cookies were more like pancakes). Here’s what I wish someone had told me:

• Chill the dough—even 15 minutes makes a huge difference in keeping the cookies soft and thick.
• Use room temperature ingredients (butter and egg) for even mixing and tender crumb.
• Don’t overmix the dough; as soon as the flour disappears, stop mixing. Overworked dough = tough cookies.
• Check your oven temperature with a thermometer. Too hot, and cookies brown too fast; too cool, and they never set.
• For perfectly round cookies, gently nudge the edges right after baking with a spoon.
• Let cookies cool fully before frosting—otherwise, the frosting melts and slides right off (been there, done that).
• For a smooth frosting, sift the powdered sugar. If you skip this, you may get lumps—trust me, I’ve learned the hard way!

Common Mistakes to Avoid:

• Skipping the dough chill—cookies will spread and lose that tender texture.
• Guessing measurements. Use a kitchen scale for flour if you can (it’s so much more accurate).
• Not rotating the baking sheet halfway through—can cause uneven browning.

Multitasking tip: While the dough chills, prep the frosting or clean up your workspace. I always scrape down my mixer bowl mid-mix to catch every last bit of butter. Consistency is key, so stick to the recipe and don’t rush. With these tips, your eggnog cookies will turn out soft, flavorful, and ready to steal the show at your next holiday gathering.

Variations & Adaptations

Eggnog cookies are endlessly adaptable—so don’t be shy about making them your own! Here are a few easy variations and swaps I’ve tried over the years:

• Gluten-Free: Use a 1:1 gluten-free flour blend. The cookies stay just as soft and flavorful.
• Dairy-Free: Swap in vegan butter and plant-based eggnog. Califia Farms and Silk make great options—frosting turns out creamy, just the same.
• Flavor Boost: Add a teaspoon of rum extract or a splash of bourbon to the dough and frosting for a grown-up twist (I do this for adults-only parties and it’s always a hit).
• Seasonal Adaptation: In spring, replace eggnog with vanilla almond milk and add a touch of lemon zest for a bright, fresh flavor.
• Spiced Version: Amp up the spice by doubling the nutmeg or adding a pinch of cloves.
• Allergen Substitutions: For egg allergies, use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).

Personally, my favorite twist is adding a pinch of orange zest to the frosting—sounds weird, but the citrus plays so well with the warming spices. If you want a crispier cookie, bake an extra minute or two. For softer cookies, pull them out right when the edges set. Don’t be afraid to experiment—every family has their own perfect Christmas cookie!

Serving & Storage Suggestions

These eggnog cookies shine when served fresh, but they’re just as delicious a day or two later. Here’s how to get the most out of every batch:

• Serve at room temperature for the best texture—the frosting is creamy, and the cookies are soft.
• Presentation tip: Arrange cookies on a festive platter with a sprinkle of nutmeg or cinnamon. They look beautiful in cookie tins, too!
• Pair with mugs of warm eggnog, hot chocolate, or spiced tea (I love them with chai for extra cozy vibes).
• For dessert platters, add peppermint bark, gingerbread men, or chocolate truffles for a full holiday spread.
• Store cookies in an airtight container at room temperature for up to 4 days. If stacking, place parchment between layers to keep the frosting neat.
• Freeze unfrosted cookies for up to 2 months—thaw and frost before serving.
• Reheat briefly in the microwave (5–10 seconds) for that fresh-from-the-oven softness.
• Flavors develop overnight—the spices deepen and the cookies get even more tender. Some folks say they’re better the second day!

Honestly, these cookies rarely last long in my house, but if you do have leftovers, they’re perfect for surprise holiday snacking!

Nutritional Information & Benefits

Estimated Nutrition (per cookie, frosted):

• Calories: 120
• Fat: 6g
• Carbs: 16g
• Sugar: 10g
• Protein: 2g

Eggnog cookies offer a comforting treat with a gentle dose of holiday spices. Nutmeg and cinnamon provide antioxidants, and using real eggnog gives a touch of calcium and protein. Opting for dairy-free or gluten-free versions makes them accessible to most dietary needs. They do contain eggs and dairy (unless adapted), so keep allergens in mind. From a wellness perspective, I see these as a delightful way to celebrate—sometimes, a little sweetness is just what the season calls for!

Conclusion

If you’re searching for a festive, foolproof cookie to wow your friends and family, this eggnog cookies recipe is it. Soft, frosted, and packed with cozy holiday flavor—these are the Christmas treats people will ask for year after year. Whether you stick to the classic or try your own twist, you’ll be making memories (and maybe a few new traditions) every time you bake them.

Don’t be afraid to customize—add a dash of rum extract, swap the frosting for a drizzle, or go dairy-free. What matters most is sharing the experience. Personally, I love how these cookies bring everyone together, from first bite to last crumb.

I’d love to hear how your batch turns out! Drop a comment below with your favorite variation, pin this recipe for later, or share your own festive eggnog cookie story. Happy baking—and may your holiday season be extra sweet!

Frequently Asked Questions

Can I make eggnog cookies ahead of time?

Absolutely! Bake the cookies and store unfrosted in an airtight container for up to 2 days, then frost before serving for the freshest taste.

Can I freeze eggnog cookies?

Yes, you can freeze unfrosted cookies for up to 2 months. Thaw at room temperature and frost as usual before serving.

What if I don’t have eggnog?

You can substitute with whole milk plus a pinch of nutmeg and cinnamon, or use a plant-based eggnog for dairy-free cookies.

How do I keep cookies soft?

Chilling the dough and storing cookies with a slice of bread in the container keeps them extra tender. Don’t overbake—they should look slightly underdone in the center.

Can I make these cookies gluten-free?

Definitely! Use a gluten-free 1:1 flour blend, and the cookies will turn out soft and delicious.

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