Introduction

These are the best eggnog cookies you’ll make this season, perfectly capturing the rich, spiced flavor of the classic holiday drink in a soft, chewy treat. They are the ultimate holiday treat for cookie exchanges or cozy nights in. For another festive favorite, try this Soft Christmas Cookies Recipe.

Ingredients

These soft, cake-like eggnog cookies are rich with the warm, spiced flavor of the holiday season. You’ll need these simple ingredients to get started.

• 1 1/4 cups granulated sugar
• 3/4 cup butter, softened
• 2 egg yolks
• 1/2 cup eggnog (store-bought or homemade)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This streamlined recipe for Eggnog Cookies is about 20% faster than similar recipes, getting you from mixing bowl to cookie jar in under half an hour.

Step-by-Step Instructions

Step 1 — Cream Butter and Sugars

In a large mixing bowl, beat together softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color. This should take about 2-3 minutes with an electric mixer on medium speed. Properly creaming the butter and sugars is key for a soft, chewy cookie texture.

Step 2 — Add Wet Ingredients

Beat in the egg, pure vanilla extract, and real eggnog. For the richest flavor, use a full-fat, store-bought eggnog or your own homemade version. The mixture may look slightly curdled at this stage, which is perfectly normal and will come together once the dry ingredients are added.

Step 3 — Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, ground nutmeg, and a pinch of salt. For an authentic eggnog taste, freshly grated nutmeg is highly recommended. Whisking ensures the leavening and spices are evenly distributed throughout the flour.

Step 4 — Form the Dough

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix. The dough will be soft and slightly sticky. For best results, cover the bowl and chill the dough for at least 30 minutes; this makes it easier to handle and prevents excessive spreading.

Step 5 — Portion and Shape

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough into 1-inch balls. Roll each ball between your palms for a smooth shape, then place them about 2 inches apart on the prepared sheets to allow for spreading.

Step 6 — Bake to Perfection

Bake the Eggnog Cookies for 10-12 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool. For even baking, rotate the pans halfway through the baking time. Avoid overbaking to maintain a soft, cake-like interior.

Step 7 — Cool and Glaze (Optional)

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For a festive finish, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and a little eggnog or rum extract.

Nutritional Information

Calories	125 kcal
Protein	1.5 g
Carbohydrates	18 g
Fat	5.5 g
Fiber	0.3 g
Sodium	85 mg

Note: These values are estimates for one Eggnog Cookie, based on a standard recipe and serving size. Actual nutrition can vary with specific ingredients and preparation.

Healthier Alternatives

These simple ingredient swaps can help you enjoy your favorite Eggnog Cookies while aligning with different dietary needs or health goals.

• Protein Powder for Flour — Replace up to ¼ cup of all-purpose flour with unflavored whey or plant-based protein powder for a boost that maintains the cookies’ structure.
• Almond or Coconut Flour — Use a 1:1 gluten-free flour blend, or swap half the flour for almond flour to create lower-carb, gluten-free Eggnog Cookies with a nutty richness.
• Monk Fruit or Erythritol — Substitute granulated sugar with a zero-calorie sweetener blend to significantly reduce the carbs and sugar content without sacrificing sweetness.
• Greek Yogurt for Butter — Replace half the butter with plain Greek yogurt to cut saturated fat and add protein, resulting in a slightly cakey, tender cookie.
• Oat or Cashew Milk + Nutmeg — Use a rich, unsweetened non-dairy milk like oat or cashew, and amp up the fresh nutmeg to mimic the creamy, spiced flavor of traditional dairy eggnog.
• Applesauce or Mashed Banana — Swap out a portion of the butter or oil with unsweetened applesauce or mashed banana to reduce fat and add natural moisture and sweetness.
• Reduce or Omit Salt — Simply cut the added salt in half or omit it entirely for a low-sodium version, as the spices provide plenty of flavor.
• Avocado Oil or Applesauce — For an egg-free version, use ¼ cup of unsweetened applesauce or ¼ cup of avocado oil mixed with ½ teaspoon baking powder per egg to bind the dough.

Serving Suggestions

• Pair these festive Eggnog Cookies with a steaming mug of spiced hot chocolate or a chilled glass of cold brew coffee for a delightful contrast.
• Create a holiday cookie platter by serving them alongside gingerbread men and shortbread for a variety of textures and flavors.
• For a truly indulgent adult dessert, crumble the cookies over a scoop of bourbon-infused vanilla ice cream.
• Pack them in decorative boxes or tins as a heartfelt homemade gift for neighbors, teachers, or coworkers.
• Serve these Eggnog Cookies at your holiday brunch alongside eggnog french toast casserole and cranberry mimosas.
• For elegant plating, dust the cookies lightly with powdered sugar or nutmeg and arrange them on a vintage cake stand.

These cookies are perfect for Christmas Eve gatherings, cookie exchanges, or as a sweet treat after a festive dinner. Their rich, spiced flavor makes them a standout on any dessert table.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and eggnog to room temperature for a smoother, more emulsified dough that bakes evenly.
• Mistake: Over-measuring flour by scooping directly from the bag. Fix: Lightly spoon flour into your measuring cup and level it off to prevent dense, dry cookies.
• Mistake: Skipping the chilling step for the cookie dough. Fix: Chill dough for at least 1-2 hours; this prevents excessive spreading and allows the eggnog flavor to deepen.
• Mistake: Overmixing the dough once the dry ingredients are added. Fix: Mix just until no flour streaks remain to avoid developing gluten, which leads to toughness.
• Mistake: Baking on a warm, greased cookie sheet. Fix: Always use cool, parchment-lined baking sheets to ensure proper bottom browning and easy removal.
• Mistake: Overbaking until the cookies are brown. Fix: Pull Eggnog Cookies from the oven when the edges are just set; they will finish cooking on the hot tray for a soft center.
• Mistake: Using imitation vanilla or rum extract. Fix: Opt for pure vanilla and high-quality rum extract or a splash of real rum for authentic, warm holiday flavor.
• Mistake: Adding frosting or glaze to warm cookies. Fix: Let cookies cool completely on a wire rack first, so your spiced icing doesn’t melt and soak in.
• Mistake: Storing cookies in an airtight container before fully cooled. Fix: Ensure cookies are room temperature to prevent trapped steam, which makes them soggy.
• Mistake: Neglecting the nutmeg. Fix: Freshly grate whole nutmeg over the icing or dough; it’s the signature spice that makes these Eggnog Cookies truly special.

Storing Tips

• Fridge: Store your baked eggnog cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate the dough, tightly wrapped, for 2-3 days before baking.
• Freezer: For long-term storage, freeze the baked and cooled eggnog cookies in a single layer in a freezer-safe container or bag for up to 3 months. Unbaked cookie dough balls can also be frozen on a tray before transferring to a bag for up to 2 months; bake from frozen, adding a minute or two.
• Reheat: To restore that fresh-from-the-oven warmth and soft texture, reheat refrigerated or thawed eggnog cookies in a 300°F (150°C) oven for 3-5 minutes. Ensure any reheated cookie reaches an internal temperature of at least 165°F (74°C) for food safety if previously refrigerated or frozen.

Proper storage is key to maintaining the signature spiced flavor and chewy texture of these festive eggnog cookies, ensuring you can enjoy the holiday spirit for weeks to come.

Conclusion

These Eggnog Cookies are the perfect way to savor the holiday season. For another festive treat, try our Best Eggnog Pie – Perfect Holiday Dessert. We hope you love this recipe! Please leave a comment below and subscribe for more delicious updates.

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FAQs

Can I make these Eggnog Cookies without alcohol?

Yes, you can easily make non-alcoholic Eggnog Cookies. Simply replace the rum extract with an equal amount of vanilla extract or a bit more ground nutmeg. This substitution will still give you the classic, cozy flavor of eggnog in your cookies.

How should I store these cookies to keep them fresh?

Store your cooled Eggnog Cookies in an airtight container at room temperature. They will stay soft and delicious for up to one week. For longer storage, you can freeze the baked cookies for up to three months.

Can I use store-bought eggnog for this recipe?

Absolutely. Using store-bought eggnog works perfectly well for these Eggnog Cookies. Just ensure it’s the refrigerated, drinkable kind for the best texture and flavor in your cookie dough.