This post may contain affiliate sales links. Please read my disclosure policy.
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!
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!
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.
Followed this recipe to the T!
Great recipe! THANK YOU!
I made these for a cookie exchange 🤗
I will be doing these again! Instead of rolling the cookie in plain sugar I added cinnamon to to mix! Didn’t need to use the glaze!
So glad you enjoyed them!
This is the second recipe of yours that I’ve made, and they both turned out amazing! I want to make everything you have on your site!
I’m so glad to hear you’ve enjoyed everything!
these turned out really well for me. I baked them a little longer than is said and added just a little less ginger. they had a really good flavor and were a good cookie
These are delicious. Especially to help wash down Gingerbread spiced rum and eggnog. This will get me into Santa’s good books for sure. I will make sure I make extra wishes. One thing to note is that one batch of eggnog glaze works for two batches of cookies so you may as well double up.
I’m so glad you enjoyed them!
I’ve been on a baking kick lately (mostly cookies) and randomly thought “eggnog cookies”? So I googled it, found this recipe and fell in love. I’m making them for the second time in a week right now (I gave half of them away to my brother who also couldn’t get enough) and I’ll be taking half of these to share at work. Im obsessed, they are perfectly moist, somewhat cakey but also a bit reminiscent of sugar cookie texture. The flavor is just like eggnog, absolutely delicious and decadent. I used pumpkin pie spice in place of all the individual spices just for convenience and it works fine in my opinion. No doubt I’ll be making these every holiday season for…probably ever.
Wonderful! So glad you enjoyed them!
They did not spread, do you know why??
Did you weigh your flour by any chance? Most often with cookies I find that the problem is having too much flour. Even an extra tablespoon or two can make a huge difference in cookies, which is why I really recommend using a food scale.
Can I freeze these after baking? Also, if I use salted butter, is that ok?
I made one batch and they turned out great but I am out of unsalted butter.
Salted butter is definitely ok. You just will want to reduce or leave out the additional salt.
As for freezing, I haven’t tried it with these cookies. I’m thinking it’d be ok though. Glad you enjoyed them!
Will these cookies be ok to freeze, or will that ruin them?
I haven’t tested freezing them, so you never know. But I think they’d be ok.
Dan, did you try freezing them?
Hi! I thought these were really great- both flavor and texture. The only thing I would change is to add more salt to bring out the flavors even more.
Thanks for the recipe!
I’m so glad you enjoyed them!
Made these for Christmas and I love them, but I did notice that they have a slight baking soda taste. Is it possible to put half the baking soda and still have them bake properly?
Reducing the amount of baking soda will affect the way the cookies bake.
I am chilling the dough in the fridge right now. It is pretty sticky. Is that how it is suppose to be or was my butter too soft or did I use too much eggnog? They dont sell eggnog here in Germany so I used a pudding that is similar too taste, was that the mistake?
I honestly haven’t made these cookies for so long, I really don’t remember how the dough was. It’s possible that the pudding mix could have made the dough a bit sticky. Did they turn out ok?
Jus made this recipe tonight. All I can say is YUM!!! What a great recipe. This is a keeper for next Christmas’ cookie baking. Thanks for so many great recipes.
I’m so glad you enjoyed the cookies! 🙂
At the top of your ingredients list, it says 2 cups sugar. So I just assumed white sugar. So I’ve already put my butter in. Then I looked at the bottom of the ingredients list, it says “granulated sugar”, which is the same name that is on my white sugar package. So are these the same sugars, or is the 2 cups of sugar a different type of sugar than the “granulated sugar”? I’m assuming they’re the same thing because I’ve already started, haha.
They are the same thing. Granulated sugar is what I used in this recipe.
Delicious!!!!!!!!! Very easy to make.
I’m so glad you enjoyed!
These were good, but the ones i made look to be about twice as puffy as yours, do you flatten them after rolling in the sugar? I also grated a bit of nutmeg into the rolling sugar
When you say puffy, do you mean they are thicker? I did not flatten these before baking them.
Yes thicker than your picture, yours look kind of flat but some of mine are more domed. I made another batch where i flattened them before baking and they turned out more like the ones in the pic
Where is the Nutmeg?! Eggnog and Nutmeg belong together! I can’t wait to try this recipe. Although I will add Nutmeg to the recipe.
Made this today & i fell in love! Soft & chewy as I expected them to be ????. Definitely making these again on Christmas Day. I added a glaze over them which turned out better than regular frosting. And added a bit more eggnog & vanilla so I wouldn’t taste a whole lot of spices in them. Definitely recommend ????
Wonderful! So glad you enjoyed them!
Mine tasted good, but with 2tsp of baking soda they are super puffy. Should it have been baking powder? Squish the balls down before baking? Not chewy like I thought.
I like to replace 1/2 of the vanilla with rum extract, and use nutmeg instead of the ginger.
Made these today & love them! A new addition to my Christmas cookie tray. I grated some fresh nutmeg with the sugar for rolling & it tops it. Thanks for the recipe. I will be trying others of yours.
So glad you enjoyed them!
I made these yesterday and they are absolutely amazing! Very good eggnog flavor and super soft. It also yields a lot of cookies, I brought a bunch to work, and my coworkers are loving them. Thanks for the recipe!
I’m so glad you enjoyed them!
Can the dough be made and frozen to bake later? Any special instructions to do so?
I haven’t tried it, but I’d think it’d be ok. Just be sure to wrap it well in the freezer.
Would these be sturdy enough to support some frosting? Or are they too soft?
They might be a little soft for that. You could probably add a glaze.
Can you substitute pumpkin pie spice for the spices? I don’t really want to go out and buy a whole lot…I’m broke and it’s not even christmas yet!
You could certainly try it. It might be a little bit different, but should be fine.
[…] {adapted from: Life, Love & Sugar} […]
[…] are a few more eggnog recipes from friends: Eggnog Cookies from Life, Love, and Sugar Mini Eggnog Cheesecakes from Baked by Rachel Eggnog Cheesecake Cake from […]
How long do they last for? Im planning on sending some over sea’s.
They would most likely be fine for at least a week. They are very moist though so you’ll want to make sure they’re packed well so they don’t break.
[…] chose Soft and Chewy Eggnog Cookies from Life, Love and […]
I can tell from your gorgeous pictures how chewy these cookies are and the flavor.. fantastic. Thanks aging for being part of foodie friday, Merry Christmas.
eggnog cookies sound delicious – i’ve never come accross them, maybe i give them a try!
Your cookies sounds great, and all your other desserts look yummy! Thanks for linking up for Friday Favorites. I’m featuring you this week!
Awesome Jerri! Thanks!
G’day Lindsey, love eggnog anything, true!
Your cookies look YUM too!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
eggnog cookies sound yummy!
Thank you Dina!
I still have some eggnog left in the fridge that I didn’t know what to use them for and these cookies look perfect! Love a soft cookie with crispy edges with festive spices – they sound fantastic – thanks for sharing Lindsay:)
Thanks Kelly!
I need these cookies in my life RIGHT NOW! Oh my god I can imagine enjoying them with an even bigger glass of eggnog right this minute. 😀
Thanks Jess! 🙂