Eggnog Cookies Recipe
These soft Chai Eggnog Cookies are made with real eggnog, warm nutmeg and a hint of cardamom for true chai spice flavor. Topped with a creamy eggnog glaze and a light dusting of nutmeg, they’re an easy Christmas cookie that’s perfect for holiday brunch, breakfast or your Christmas cookie trays.
Servings: 12
Cost: $10
Equipment
- hand mixer or stand mixer
- whisk
- measuring cups
- measuring spoons
- baking sheet
- silicone baking mat or parchment paper
- cookie scoop
Ingredients
For the Eggnog Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground nutmeg
- 1/2 tsp ground cinnamon optional, but nice
- 1/4 tsp ground cardamom
- ¾ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 large egg at room temperature
- ½ cup full-fat eggnog, at room temperature
- 2 tsp vanilla extract
- ¼ tsp rum extract optional, but classic eggnog flavor
For the Eggnog Glaze
- 1 ½ cups powdered sugar, sifted
- 3 tablespoons eggnog
- ½ tsp vanilla extract
- Pinch of salt
- Freshly grated or ground nutmeg for dusting
Instructions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a large bowl (or stand mixer bowl), beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the egg until fully combined, scraping down the bowl as needed.
- Mix in the eggnog, vanilla, and rum extract. The mixture may look slightly curdled, this is OK.
- Add the dry ingredients to the wet ingredients and mix on low just until combined and no dry streaks remain. Do not overmix.
- Scoop the dough into 1 ½ tablespoon balls (a medium cookie scoop works well) and place them 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set and just starting to turn lightly golden, but the centers still look soft and puffy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, 2 Tbsp eggnog, vanilla, and salt until smooth.
- If the glaze is too thick, add more eggnog a teaspoon at a time until it’s thick but pourable. If too thin, add a bit more powdered sugar.
- Spoon or drizzle the glaze over the cooled cookies, or dip the tops of the cookies into the glaze and let the excess drip off.
- While the glaze is still wet, lightly dust the tops with nutmeg.
- Let the glaze set for 20–30 minutes before stacking or storing.
Notes
- For the best flavor and texture, use full-fat eggnog and real butter.
- The dough may look slightly curdled after you add the eggnog – this is normal and will smooth out once you add the dry ingredients.
- Don’t overbake; remove the cookies when the edges are set but the centers are still soft and puffy. They continue to firm up as they cool.
- Let the cookies cool completely before glazing so the eggnog glaze sets instead of sliding off.
- For a stronger “eggnog” flavor, add a little extra rum extract to the glaze or dust with a touch of extra nutmeg.
Nutrition
Calories: 366kcal | Carbohydrates: 60g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 251mg | Potassium: 106mg | Fiber: 1g | Sugar: 42g | Vitamin A: 404IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg