Chai Eggnog Cookies

Ingredients For Eggnog Cookies

Here’s a quick list of what you need and why it works to bake the best cookies ever.

• Butter – I use unsalted butter so we can control the salt. It gives the cookies a rich, buttery flavor and helps them bake up soft and tender.
• Sugar – A combo of granulated sugar and brown sugar for sweetness, moisture and a little chew around the edges.
• Egg – Helps bind everything together and adds structure so the cookies don’t spread into pancakes.
• Eggnog – The star of the show! Full-fat eggnog adds moisture, flavor, and that signature holiday richness.
• Vanilla and/or Rum Extract – Pure Vanilla extract rounds everything out, and a little rum extract gives that classic “eggnog” bakery flavor without adding actual rum.
• Flour – All-purpose flour keeps the cookies soft yet sturdy enough to hold the glaze.
• Baking Powder and Baking Soda – A blend of leaveners so the cookies puff up slightly and stay soft in the center.
• Kosher Salt – Just enough to balance the sweetness and make the spices pop.
• Nutmeg and Cinnamon – The classic eggnog spice duo – warm, cozy and very holiday.
• Cardamom – The chai twist. Cardamom adds that little floral, spicy note that makes people go, “What is that? It’s so good.”
• Powdered Sugar – For the eggnog glaze. It mixes with eggnog into a silky, sweet topping.

Ingredient Swaps & Substitutions

I’m a big believer that holiday baking should work with what you already have in your kitchen. Here are some easy swaps if you need them:

Butter & Sugar

• Butter: If you only have salted butter, use it and reduce or omit the added salt in the recipe. The cookies will still be delicious.
• Sugar: You can use all granulated sugar if you’re out of brown sugar. The cookies will be a touch less chewy and caramel-y but still soft and flavorful.

Dairy & Eggnog

• Eggnog: Full-fat eggnog gives the best flavor and texture, but low-fat eggnog will work in a pinch. The dough may be slightly thinner; if it feels too soft, you can chill it for 20–30 minutes before baking.
• No Eggnog: If you absolutely can’t find eggnog, you can use half-and-half or whole milk and add a little extra nutmeg and rum extract. It won’t be exactly the same, but you’ll still get a cozy, spiced holiday cookie.
• Dairy-Free: Use a dairy-free “eggnog” and a plant-based butter stick (not spreadable margarine from a tub). Keep in mind the texture can be slightly different, but it still works.

Flour & Leaveners

• Flour: Stick with all-purpose flour here for best results. If you need to try a 1:1 gluten-free baking blend, choose one that’s formulated for cookies and be prepared for slightly different spreading.
• Leaveners: Don’t skip the baking powder or baking soda – they work together. Make sure both are fresh so the cookies rise properly and don’t bake up flat.

Spices & Flavor

• Cardamom: If you don’t have cardamom, you can leave it out or replace it with an extra pinch of cinnamon and nutmeg. You’ll lose a bit of that “chai” personality, but they’ll still taste like classic eggnog cookies.
• Rum Extract: Optional, but lovely. You can leave it out or swap almond extract if you like that bakery flavor (use sparingly – it’s strong).
• Nutmeg: Freshly grated nutmeg really does make a difference, especially for that final dusting on the glaze, but ground nutmeg works just fine.

How to Make Eggnog Cookies

These Eggnog Cookies couldn’t be simpler to make and the best part, you can make the dough weeks in advance and freeze it for easy cookie baking.

1. Cream the butter and sugars – Start with room temperature butter so it whips easily. Beat the butter with the granulated and brown sugars until the mixture looks light and fluffy – this helps the cookies bake up soft and thick instead of flat.
2. Add the egg, eggnog and flavorings – Beat in the egg, then mix in the eggnog, vanilla and rum extract. The batter may look a little curdled at this point, and that’s ok – it will smooth out once the dry ingredients go in.
3. Whisk together the dry ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, salt and all the spices. This makes sure the baking soda and spices are evenly distributed so every cookie tastes the same.
4. Bring it all together – Add the dry ingredients to the wet mixture and mix on low just until the flour disappears. The dough should be soft and slightly sticky; stop mixing as soon as everything is combined so the cookies stay tender.
5. Scoop and bake – Scoop the dough onto lined baking sheets, leaving space between each cookie. Bake until the edges are just set and the centers look puffed and soft – they’ll finish setting as they cool. If they’re golden all over, they’re likely overbaked.
6. Cool, glaze and dust with nutmeg – Let the cookies cool completely before glazing so the topping doesn’t slide off. Whisk powdered sugar with a splash of eggnog and vanilla until thick but pourable, then spoon or dip the tops. While the glaze is still wet, dust with nutmeg so it sticks and gives that classic eggnog look and flavor.