Soft Eggnog Cookies with Eggnog Glaze

If you love a glass of eggnog at Christmas, these cookies are for you. They're soft, thick and pillowy, with eggnog in the dough, warm nutmeg and a hint of rum flavour, finished with a sweet eggnog glaze and a dusting of nutmeg on top. They taste exactly like the holidays, and they stay soft for days.

Why you'll love eggnog cookies

• Soft, thick and cakey-chewy, never crispy.
• Real eggnog in the dough and the glaze.
• Warm nutmeg and cinnamon for that classic holiday flavour.
• Stay soft for days, perfect for cookie boxes.

Ingredients (makes about 24 cookies)

For the cookies

• 2 3/4 cups (345 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground nutmeg (freshly grated if possible)
• 1/2 tsp ground cinnamon
• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg yolk
• 1/2 cup (120 ml) eggnog
• 1 tsp vanilla extract
• 1 tsp rum extract (optional)

For the eggnog glaze

• 1 1/2 cups (180 g) powdered sugar
• 3 tbsp eggnog
• Pinch of nutmeg, plus extra for sprinkling

Instructions

1. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, nutmeg and cinnamon.
2. Cream the butter and sugar for 2–3 minutes, until light and fluffy.
3. Add the wet ingredients. Beat in the egg yolk, eggnog, vanilla and rum extract. (It may look a little curdled; that's fine.)
4. Combine. Mix in the dry ingredients on low speed until just combined.
5. Chill for at least 1 hour. The dough is soft.
6. Preheat the oven to 350°F (175°C) and line baking trays.
7. Bake. Scoop 2-tbsp balls onto the trays, 2 inches apart, and bake for 10–12 minutes until the edges are just set and the tops look pale.
8. Cool completely.
9. Glaze. Whisk the powdered sugar, eggnog and nutmeg until smooth. Dip or spoon over the cookies and sprinkle with a little extra nutmeg.

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips

• Freshly grated nutmeg makes a huge difference. It's the signature eggnog flavour.
• Use full-fat eggnog for the richest flavour.
• Don't skip the chill. The dough is soft and needs time to firm up.
• Underbake slightly. Pull them out while the tops are still pale for soft, pillowy cookies.
• Rum extract adds that classic eggnog taste without alcohol.
• Let the glaze set for 30 minutes before stacking.

Variations

• Snickerdoodle style: skip the glaze and roll the dough balls in cinnamon-nutmeg sugar.
• Spiked glaze: replace 1 tbsp of eggnog with dark rum.
• Eggnog sugar cookies: roll out the chilled dough and cut shapes.

Storage

Keep in an airtight container at room temperature for up to 4 days. Freeze unglazed cookies for up to 3 months.

FAQ

Can I use dairy-free eggnog? Yes. Oat- or almond-based eggnogs work well.

Can I make these without rum extract? Absolutely. Use extra vanilla instead.

Why are my cookies flat? The dough wasn't chilled long enough, or the butter was too soft.

Can I make the dough ahead? Yes. Keep it covered in the fridge for up to 2 days, or freeze the scooped balls.

Do the cookies taste strongly of eggnog? They have a gentle, creamy nutmeg flavour. The glaze adds the strongest eggnog hit.

Can I use homemade eggnog? Yes. Just make sure it's thick and creamy.

More Christmas cookies to try

• Snowball Cookies (Russian Tea Cakes)
• Chocolate Crinkle Cookies
• Pryaniki (Russian Honey Spice Cookies)
• Gingerbread Cake with Cream Cheese Frosting

Hugs, Alla xox

✨ Want to learn a new cake with me every month? Try Cake Club for 7 days →