Eggnog Cookies

Eggnog lovers, rejoice!  Here’s a cookie worth toasting this Christmas.

Basically, at heart, this is a sugar cookie—and we all know that sugar cookies often take center stage during the holidays.  This one includes actual eggnog along with traditional eggnog spices to make a delicious soft and chewy cookie.  To add to the yumminess, the cookie is topped with an eggnog-flavored drizzle of frosting and finished with a sprinkle of nutmeg.


One year ago:  Melted Snowman Cookies

Two years ago:  Prayers and Remembrance

Three years ago:  Golden Eggnog Cupcakes

Eggnog Cookies

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Ingredients for Cookies

  • 2 cups granulated sugar
  • 1 cup butter, room temperature
  • 1 cup eggnog
  • 1 tbl. vanilla
  • 4 egg yolks
  • 1 tsp. fresh grated nutmeg (plus more for garnish)
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. kosher salt

Ingredients for Eggnog Drizzle

  • 1 1/2 cup confectioners’ sugar
  • 6 tbl. eggnog
  • 1 tsp. vanilla


Preheat oven to 350° F.  Prepare 2 baking sheets by lining them with parchment paper.  Set aside.

In a medium bowl combine flour, baking powder, salt, cinnamon and nutmeg.  Whisk until well mixed.  In the bowl of an electric mixer on medium speed, cream sugar and butter until well light and fluffy (approximately 3 minutes).  Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency.  Add flour mixture and mix on low speed until combined.

Using a 1-tablespoon scoop, drop onto prepared baking sheets about 2 inches apart.  Bake for 9 to 11 minutes until slightly golden brown around the edges.  Allow to cool on baking sheet for 2 to 3 minutes and transfer to a cooling rack to cool completely.

Meanwhile, prepare the eggnog drizzle in a medium bowl.  Combine the powdered sugar, eggnog and vanilla.  Whisking until well combined and smooth.  Drizzle over cookies and then sprinkle with fresh grated nutmeg (or you can substitute cinnamon for sprinkling).

Fran’s Notes

If you usually add rum to your eggnog, you can always add some rum extract or a little of the real stuff to the glaze.

Source:   A recipe from The Slow Roasted Italian

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