Soft and Chewy Eggnog Cookies

These eggnog cookies are soft and chewy and oh so good! Some links in this article are affiliate links that earn me a commission if you purchase through them.

Looking for a unique Christmas cookie this holiday season? I’ve got you covered!

Every year, I buy eggnog. And every year, I end up with just a little too much eggnog.

Maybe it’s because I buy multiple gallons, but whatever. I can’t be the only one with eggnog left in the fridge and no desire to drink any more of it, can I?

I came up with the idea for this cookie when a local store had a fun cookie contest. After playing around with the recipe, I entered the contest, and it won.

Let’s just say I was super excited. Eggnog in cookie form definitely deserves a prize.

But then again, these cookies didn’t go up against my chewy s’mores cookies or my chocolate dipped peppermint shortbread cookies.

These easy cookies are perfect for a holiday cookie exchange. They’re unique, so no duplicates, and they taste so very good.

They aren’t overly sweet, which is a plus for me. Eggnog cookies get a lot of flavor from the various spices – and of course the eggnog.

Bake these just until they’re golden brown around the edges. This ensures they stay soft and chewy for days after you make them.

Can I suggest you make these the cookies for Santa this year? And maybe leave him a glass of eggnog instead of plain milk!

Do I need to use eggnog for these cookies?

Well, yeah… kinda. You want that rich taste and the flavor from the eggnog to make these cookies.

If you don’t have eggnog on hand, you can make homemade eggnog and use that.

Worst case? Use half and half and add a teaspoon of eggnog extract in place of the vanilla. I don’t recommend this if you can avoid it, however.

Is there alcohol in these cookies?

Nope! For this recipe, you want to use the eggnog you buy in the dairy case without alcohol.

Save your fancy rum filled (or whatever alcohol you put in yours!) to serve alongside these cookies, but save your money and just use the refrigerated seasonal eggnog to make these cookies.

Can I freeze eggnog cookies?

Yes, you absolutely can. These cookies freeze well and stay soft and chewy when you let them thaw.

Place them in a tightly sealed container, and separate any layers with wax paper. Freeze them for up to a month, and they’ll be just fine.

If you want to freeze the cookie dough, you can do that, too. Scoop out your cookies and place them on a baking sheet in your freezer.

Once they freeze, put them in a zip top bag, and remove as much air as possible. Return them to the freezer for up to a month.

When you want to bake them, pop out as many as you want to make and let them sit on your baking sheet for a half hour. You will need to add a couple minutes to the bake time, as well.

What spices do I need to make eggnog cookies?

This recipe uses fairly common spices. To enhance the eggnog flavor, you need cinnamon and nutmeg.

One note: while I use ground cinnamon partly because I use it so often that it doesn’t last long here, I always use whole nutmeg.

Why? Spices lose their potency quickly once ground. Instead, I buy whole nutmeg, which is cheaper than ground nutmeg anyway, and grate what I need when I need it.

I use my microplane zester, which makes easy work of this. Cinnamon, on the other hand, is much more of a process to grind from its whole stick form.

If you want to jazz these up even more, you can add a little fresh grated ginger or ground cloves.

Can I frost these eggnog cookies?

You can make an eggnog frosting, but honestly, I love them with just the dusting of cinnamon (and sometimes additional nutmeg) on top after they finish baking. No frosting saves a step, too.

If you want to frost your eggnog cookies, I suggest using a spoon to flatten them a little before you bake them. Dip the back of your spoon in a little flour to keep it from sticking.

Because these cookies don’t flatten out like a sugar cookie does, you need to flatten it first. If you prefer a flatter cookie even without frosting them, feel free to add this step, as well.

To frost them, I would make a thick glaze with eggnog, cinnamon, nutmeg, and powdered sugar.

Add a cup and a half of powdered sugar to a bowl with a quarter teaspoon of cinnamon and less of nutmeg. Add a couple tablespoons of eggnog, and use a fork to mix together.

Feel free to add a little more powdered sugar or eggnog to get to the consistency you prefer, then dip your cookies upside down into the glaze once they’ve fully cooled.

How to Make Eggnog Cookies

Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silpats.

Pro tip: Did you know you can buy parchment paper already cut to the size of your cookie sheet now?

In a mixing bowl, cream the butter and both sugars until they come together again. Make sure you soften your butter before you start mixing.

Add the vanilla extract and eggnog, then beat again. While still mixing at medium speed, add the eggs one at a time, beating well with each addition.

Next up is your dry ingredients: Add the baking powder, baking soda, salt, nutmeg, and cinnamon and mix well. Use a spatula to scrape down the sides of your bowl, and mix again.

Add the flour, stirring slowly just until mixed. If you add it a cup at a time, you’re less likely to have a mess on your hands – just saying!

Use a cookie scoop to drop the dough onto your prepared cookie sheet, and bake 14-17 minutes until the cookies are lightly browned just at the very edges.

As soon as they come out of the oven, sprinkle with a little more cinnamon. Feel free to add some extra nutmeg to the top, too!

Let the cookies cool for three to five minutes, then place them on a wire rack to cool the rest of the way. Store them in a tightly sealed container on your counter for three to five days.

The next time you have leftover eggnog, make these chewy eggnog cookies!

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