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These Eggnog Cookies are insanely soft and chewy. You have to make them! Even if you don’t like eggnog, you will fall in love with these cookies.
Eggnog is one of my favorite holiday flavors! I love them all, but as soon as eggnog hits the stores we start drinking it. I’m always stocking up on it so we don’t run out.
So naturally, when I decided to make an eggnog cookie it needed to not just have eggnog in it, but it needed to really taste like eggnog. And these cookies fit the bill! They are perfectly soft, chewy and eggnog flavored!
They are a lot like eating a sugar cookie, but with eggnog and some spices. Plus, the eggnog makes them even more chewy and soft! The edges are only slightly crunchy and they just stay soft. For days. Seriously awesome. And did I mention that they’re eggnog-y?
There’s also an optional eggnog icing you can use on the cookies. The one included with the recipe works great for drizzling over the cookies, but you could also frost the whole cookie with this eggnog icing.
Making these cookies is SUPER simple! Just a few steps and a little time and you’re well on your way to your new favorite holiday cookie!
The first step in these cookies is to cream the butter and sugar together. It adds air to the mixture that helps give the cookies rise.
Next, you’ll add the egg and vanilla extract, then the eggnog. I would recommend sticking with a store bought eggnog (I use this one). I tried these out with a homemade eggnog and they didn’t bake as well. Each batch looked different than the previous one and just gave inconsistent results.
Finally, add the dry ingredients. Included in those are flour, baking soda and spices. There’s a combination of cinnamon, nutmeg, ginger and cloves. While it may seem weird to include the ginger, it really does add great flavor.
Roll the cookie dough into two tablespoon sized balls, roll them in some sugar and bake them! When they’re done, you can drizzle them with some eggnog icing, if you like.
The final cookies are amazing! Soft, chewy and SO full of flavor – not to mention easy to make!
- These cookies bake best with a store bought eggnog. With a homemade eggnog, they bake a little unpredictably.
- Be sure to measure your flour accurately. Adding too much or too little can greatly affect how your cookies spread.
- Your cookies can also be affected by the size of cookie dough ball you make. A larger ball will produce a cookie that spreads more. A smaller one will spread less. I’d recommend following the two tablespoons in the recipe for cookies that look like the ones in the photos.
- These cookies puff up as they bake, but fall and get a little crackly on top as they cool, making them super soft and chewy.
- This cookie dough doesn’t need to be refrigerated. If you decide to refrigerate it, you’ll want to bring it room temperature before baking so that they cookies spread properly.
More Great Eggnog-Filled Recipes:
Eggnog Cheesecake
Eggnog Cupcakes
Eggnog Crumb Cake
Eggnog Spice Blondie Cheesecake
Gingerbread Cookies with Eggnog Icing
Eggnog Layer Cake
Eggnog Macarons
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Total Time: 56 minutes
- Yield: About 20 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Eggnog Cookies are insanely soft and chewy. You have to make them! Even if you don’t like eggnog, you will fall in love with these cookies.
Ingredients
Eggnog Cookies
- 2 1/2 cups (325g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cups (168g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (60ml) eggnog
- 3–4 tbsp sugar (additional, for rolling)
Eggnog Icing, optional
- 1 cup (115g) powdered sugar
- 2–3 tbsp eggnog
- Pinch of nutmeg
Instructions
3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and vanilla extract mix until well combined.
5. Add the eggnog and mix until well combined.
8. Bake cookies for 9-11 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
Notes
If you’d like to fully frost the cookies (instead of just drizzling the icing on them), I recommend this eggnog icing. It’s a little more substantial for covering a full cookie and dries with a nice look and texture.
Nutrition
- Serving Size: 1 Cookie
- Calories: 167
- Sugar: 11 g
- Sodium: 98.7 mg
- Fat: 7.5 g
- Carbohydrates: 23 g
- Protein: 2.2 g
- Cholesterol: 29.5 mg
Recipe modified from Up in Cumming Magazine.
Enjoy!
Just made these. The batter was odd but good. They did NOT spread but stayed in ball shape. Followed recipe & instructions to a T. Taste was good but not the cookie I was hoping for. I bake a LOT so I know what I’m doing. Weird.
I’ve made this recipe a few times and it’s a good one! They taste like eggnog cookies should taste. Don’t stress if you can’t roll them, because the dough is very sticky, but you can shape them on the cookie sheet, and they come out perfectly.
I’m so glad you enjoy them!
Made these because my grandkids love eggnog as much as I do and thought it would be a good addition to my files. I found them rather bland, so I whipped up the icing but they were still bland. So I finally got out the Nutmeg and sprinkled some on top. It did the trick for me. They were very tasty. Waiting to hear back from the kids.
I used three quarter cup of sugar instead and used 1 tbsp cookie scoop and baked for 11 min they are slightly crunchy on outside and soft inside really good!
I’m so glad you enjoyed them!
These cookies were not chewy at all and really lacked flavour.They also did not flatten after I took them out of the oven.I did use 3/4 cup butter.I carefully measures and had to cook a little longer than indicated.I am not sure what happened.
is this a recipe that would be okay to freeze the dough balls so that i can bake them later? (probably in a week or so)
That should be fine.
I made these for a work cookie swap. I used a local farm’s eggnog which I think resulted in the ginger becoming the star flavor. I cut the ginger in half for my second batch and made the eggnog icing instead of the drizzle. It was an instant hit. I’ve made 3 batches in 2 weeks and have requests for 2 more. I’m making 1 batch with a Caribbean vanilla rum out of curiosity as well. I also tried a gluten/dairy free version at a friend’s request but found the cookies simply spread too much and fell apart.
So glad they are a hit!
I loved the taste of these coookies! I have one question though. mIne were delish but they did not deflate after baking now were they chewy. They were soft and puffed up. Do you have any idea what I did wrong?
It’s hard to say for sure. It could be that the flour wasn’t quite measured right or something. There can also be differences in ovens.
I had this happen as well the second time I baked them I think i slightly over baked them, however the batch of dough sat in my fridge for a week or 2 before i got around to baking the rest of it so it may have had something to do with that as well-just thought I’d add my experience with it.
Our cookies turned out very tasty, but with a few tweaks! I really wanted these to taste like eggnog and so many recipes I browsed had reviews about flavor being a bit lacking, so with that in mind I changed the following: upped the cinnamon and nutmeg (used freshly grated) to 3/4 tsp, added 1/4 tsp allspice, and upped the eggnog to 1/2 cup. Cooking time was impacted (likely from the additional moisture from eggnog) so it took 12 minutes for ours to bake. I would suggest chilling the dough for at least 30 minutes before rolling them into balls and rolling in additional sugar just for an easier time with it. Overall, we loved them and the soft, chewy texture of eggnog-flavored cookies–so good with coffee in the morning too.
These are delicious! The perfect texture and just the right amount of eggnog taste. Will definitely be making again.
Awesome! Glad you enjoyed them!
I just made these and they are sooo good, even without the drizzle. My kids loved them!
I couldn’t wait to make these but when I did they lacked any flavor other than flour. I weighted everything out too. Any idea what happened? Or has anyone else has this issue?
Same here, I added more flavor around 2tbsp each. better flavor. Also used 1/2 cup of eggnog.