Soft and Chewy Eggnog Cookies

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.

Soft and Chewy Eggnog Cookies Pinterest collage

Eggnog 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.

Soft and Chewy Eggnog Cookies in rowsEggnog Cookies with bite taken

How to make Soft and Chewy Eggnog Cookies

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!

Soft and Chewy Eggnog CookiesSoft and Chewy Eggnog Cookies stacked close up

Tips for the Best Eggnog Cookies

  • 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.

Eggnog Cookies recipe

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

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eggnog cookies recipe
Recipe

Eggnog Cookies

  • Author: Lindsay
  • 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
  • 34 tbsp sugar (additional, for rolling)

Eggnog Icing, optional

  • 1 cup (115g) powdered sugar
  • 23 tbsp eggnog
  • Pinch of nutmeg

Instructions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside.
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.
6. Add the dry ingredients and mix until the dough is well combined. It will be  a little sticky, but should still be workable. Do not over mix.
7. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
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.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
10. If using the icing, combine the powdered sugar, 2 tablespoons of eggnog and nutmeg in a small bowl and whisk to combine. Add additional eggnog, as needed.
11. Drizzle the icing over the cookies and allow to dry. The icing will firm up and no longer be sticky, but won’t be as hard as something like royal icing.
12. Store the cookies in an airtight container at room temperature. Cookie should stay soft and chewy for 3-4 days.

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.

Keywords: eggnog cookies, best eggnog recipe, easy eggnog recipe, eggnog recipe, soft cookies recipe, christmas cookies recipe, best christmas cookies recipe, easy christmas cookies recipe

Recipe modified from Up in Cumming Magazine.

Enjoy!

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Recipe rating

73 Comments
  1. Bridget

    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.

  2. Irene

    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?

    1. Lindsay

      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.

    2. Kara

      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.

  3. Allison Marsh

    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.

  4. Kristin

    These are delicious! The perfect texture and just the right amount of eggnog taste. Will definitely be making again.

  5. Rebekah

    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?

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12