Eggnog Cookies are flavored with eggnog, laced with nutmeg, scented with vanilla, and soft and chewy inside and crispy outside. Whip up the whole batch in just over 30 minutes for the perfect last-minute addition to your cookie tray!
I don’t know about you, but at the end of every holiday season I’m left with half a jug or so of eggnog wondering how to use it.
Don’t get me wrong, I love the festive flavor of eggnog. There’s just something about its rich, creamy texture and sweet, nutmeg-scented flavor that says holiday time.
I always enjoy the first couple cups of eggnog as-is, and I usually end up adding a splash of it to my coffee on a few mornings. But I have to admit, it’s a little rich for me! Once the holidays are over I’ve usually had my fill, and I’m usually left trying to think of new ways to use eggnog.
Why not put eggnog in cookies, right?!
These Eggnog Cookies make a small batch so they only use a little bit of eggnog. But if you have just a splash left in the carton, you can probably make them! Or double the recipe and use up a little more of that ‘nog.
A lot of Christmas cookies have a harder, crumbly texture like shortbread. When I put together a cookie tray I like to have a few varieties of cookies with different flavors and textures. Soft Eggnog Cookies are a nice change from so many crunchy holiday cookies!
In This Article
The Best Homemade Eggnog Cookies Recipe
If you like the soft, chewy center and crispy exterior of sugar cookies, these Eggnog Cookies will be right up your alley. They’re made the same way regular sugar cookies are made, and they have similar ingredients.
The difference between these cookies and regular sugar cookies is that these showcase eggnog and nutmeg for a delicious Christmas-y flavor and aroma!
Ingredients
- Unsalted butter
- Sugar
- Egg yolk
- Eggnog
- Vanilla
- Flour
- Salt
- Baking powder
- Nutmeg
Step-by-Step Instructions
- Add the butter, sugar, egg yolk, eggnog, and vanilla to a large bowl. The butter should be at room temperature, but not softened.
- Cream together the ingredients. You can use an electric beater or do this by hand.
- Stir in the dry ingredients.
- The dough is similar to sugar cookie dough.
- Use a 1 1/2-tablespoon scoop to measure out the cookie dough. Roll the dough into balls, and then roll the dough balls in sugar to coat. Arrange the cookies on baking trays leaving enough room for them to expand.
- Bake the cookies until they’re set along the outside, but a touch doughy in the center.
Storage
Store these chewy cookies in an airtight container at room temperature for up to 5 days.
Cooks Tip: These cookies are soft and chewy like sugar cookies! Unlike cakey cookies, these don’t need frosting.
What Can I Use Eggnog For?
You might be surprised at how many uses eggnog has in addition to just drinking it! Here are a few of my favorite things to do with eggnog:
- Add a splash to coffee instead of coffee creamer
- Drizzle it on a bowl of oatmeal, yogurt, or pudding
- Use it instead of half and half to make scones or biscuits
- Instead of eggs and milk, use eggnog to make French toast
- Make an Eggnog Latte
More Easy Last-Minute Christmas Cookies to Make
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xoxo, Faith
Eggnog Cookies Recipe
Ingredients
- 6 tablespoons unsalted butter at room temperature
- 1 cup sugar divided
- 1 large egg yolk
- 2 tablespoons eggnog
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
- Mix together the butter, 3/4 cup sugar, egg yolk, eggnog, and vanilla in a large bowl.
- Add the flour, salt, baking powder, and nutmeg and stir to combine.
- Use a 1 1/2-tablespoon scoop to measure out the cookie dough. Roll the dough balls in the remaining 1/4 cup sugar to coat. Arrange the sugared dough balls on the prepared baking sheets.
- Bake until the cookies are set along the outside and just a touch doughy in the center, about 15 minutes, rotating the trays once halfway through.
- Cool on the cookie trays and then remove.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes 14 large cookies. Each cookie is 1 serving.
- Storage: Store these cookies for up to 5 days in an airtight container at room temperature.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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