Delicious and easy EGGNOG COOKIES are perfect for the holidays. This great Christmas cookie recipe is ideal for taking to cookie exchanges or holiday parties.
If you love snickerdoodles and you love eggnog, wait until you try these incredible eggnog cookies! Packed full off eggnog flavor, but with the delicious simplicity of snickerdoodles, these eggnog cookies need to make their way onto your holiday baking list!
Eggnog Cookie Recipe
When the eggnog starts hitting store shelves that’s my cue to start my holiday baking and Christmas cookie making. Bring on the holiday cookies!
Eggnog in our refrigerator last week. Thanks to my friends at Shamrock Farms for sponsoring this post.
My family has a love of snickerdoodles.
After the big hit my pumpkin snickerdoodles were, I decided we needed to make egg nog snickerdoodles as well.
These egg nog cookies bring together everything I love about snickerdoodles and eggnog, all in one soft, chewy cookie.
They have an optional eggnog glaze and are delicious either way you make them.
As an AZ girl, Shamrock Farms dairy products have always been my go-to choice. Shamrock Farms is the richest, thickest, noggiest eggnog around, with the creamiest, premium taste and a custom blend of spices. It’s a staple item in our fridge the entire holiday season. Made with pure, fresh ingredients and is made straight from the farm as fresh as can be. I love that it’s available in both regular and low-fat varieties.
Christmas Cookies
For this eggnog cookie recipe I use eggnog both in the cookie dough and in the glaze. These cookies truly have the perfect amount of eggnog flavor.
As I mentioned the eggnog glaze on top is optional. Make them both ways and you have egg nog cookies that can do double duty on those Christmas cookie platters.
Eggnog Cookies
Eggnog Cookies
Equipment
- Baking sheet
Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg (may use 2 tsp for stronger eggnog flavor)
- 1 cup butter
- 3/4 cups granulated sugar
- 1 cup firmly packed brown sugar light or dark
- 2 eggs
- 1/4 cup Shamrock Farms Eggnog
- 1 teaspoon vanilla extract or rum extract if desired
Topping
- 6 tablespoons sugar
- 1 1/2 teaspoons nutmeg
Glaze
- 2 cups powdered sugar
- 1/4 cup Shamrock Farms Eggnog
- 1/2 tsp nutmeg
Instructions
- For the dough: In a bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside. *MAKE SURE YOU GENTLY SPOON YOUR FLOUR INTO YOUR MEASURING CUP, VS SCOOPING THE FLOUR. SCOOPING CAN RESULT IN TOO MUCH FLOUR.
- In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well.
- Stir in the dry ingredients. Stir until just combined.
- Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours.
- When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix nutmeg and sugar in a small bowl and roll each ball of dough through the sugar mixture to coat one side.
- Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
- Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
For Glaze
- Combine powdered sugar, eggnog and nutmeg. Stir well to combine. Drizzle over cookies and allow to set up. Glaze stays slightly soft so best not to stack cookies if glazed.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Check out all of the recipes for Christmas Cookies here on Love From The Oven!
More Eggnog Recipes
If you love eggnog recipes, I’ve got more for you to try! Here are four of my favorites: Eggnog Cake, Eggnog Crumb Cake, Eggnog Pie, and Eggnog Pancakes.
My friends also have some amazing eggnog recipes for you as well!
Lisa at Wine & Glue has an amazing Eggnog Dip that you’ll want to dip everything in.
Holly over at Spend With Pennies has a Spiked Eggnog Latte for you. You are right, it does sound amazing.
Deborah at Taste & Tell has an Eggnog Croissant Bread Pudding With Caramel Eggnog Syrup you need in your life. I dream about it at night.
My sweet friend Rebecca from Foodie With Family has 5 Minute Eggnog Ice Cream for you. Five minutes people, make it happen!
Finally my friend Lynne from 365 Days Of Baking has some Eggnog French Toast that is pretty much a perfect holiday breakfast. I told you we had you covered for eggnog recipes!
On the chance you’ve hit your eggnog quota, I’ve got more holiday cookies for you! Try my Hot Chocolate Cookies!
PIN THIS EGGNOG COOKIE RECIPE TO SAVE!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I followed the instructions to a tee and had no problem at all. These turned out so good and is a nice break from the same ole Christmas cookie. Thank you for sharing. I’ll def make these again! God bless and wishing you a Merry Christmas :))
Glad you enjoyed them Tracy! Have a very Merry Christmas!
These are amazing. Everyone in the family loved them. Thanks for the great recipe!
So happy you enjoyed them! Happy Holidays!
The printable version changes the amount of flour to be used…we used the printed one and have very thick dough hoping they work!
Hi Kelly, can you elaborate when you say the printable version? There is only one recipe attached to the post so it should say the same thing when printed. 🙂
HELLO! Right underneath the start of the recipe it says print and yesterday when I clicked that and printed the recipe it said 4 1/3 cups flour instead of 4 cups that it shows on the recipe. When I clicked on it this morning it also said 4 1/3 cups but now when I clicked it has been changed and says 4 cups ?…I was just letting you know so it could be fixed for others ..mine turrned our yummy but they do have a floury taste so it makes sense that the 4 cups is what should be used!!! Thanks for sharing the recipe!! I corrected it on my print out! Lol
Hi Kelly, yes I know where the print recipe is on my site 😉 my concern was how they info would not be matching as the print recipe pulls from the one shown on the site, so it should be impossible for the info to not match and thus I wondered if you were somehow getting information from somewhere else. Sometimes the recipe card has an update come out that can make it glitchy, but I’m not aware of it until we catch a glitch, and I’m guessing that is what happened. Glad you enjoyed them.
Just made two batches of dough and put them into the fridge until tomorrow morning 🙂 I’m thinking I may have more than I need however … would this dough freeze well for a period of time?
Hi Sarah, I haven’t tried freezing it, but I imagine it would. Also, since you are chilling them overnight, you might want to lightly press down the balls of dough on the cookie sheet. They likely won’t spread as much as the cookies in the photo, as the longer you chill the dough the less they tend to spread. That said, I actually prefer them a bit more puffy 🙂
Is it salted or unsalted butter? Thanks.
Dawn, I typically use unsalted but that said, I’ve honestly never noticed a difference in the taste either way, so whatever you have on hand!
hello! making these right now and have followed recipe perfectly. for some reason, my cookies are not melting down during baking. they are staying in nice little round poofs! they look adorable but not how they should. oven temp is correct and pre-heated, dough was chilled for a couple hours, what’s gone wrong?! disappointed because I was counting on these for freezing for Christmas.
First, hold off on being disappointed until you taste them. Second, how did you measure your flour? Did you spoon it into the measuring cups or scoop? Cookies can be impacted by so many things, flour is often one of them, but things like the temperature of the pans can change the appearance. I’m going to bet that they taste great – please update and let us know! 🙂
Hi, is the cookie dough suppose to be very thick?
Molly, yes, it is!
Yes!
Since there is egg nog in the glaze, do the finished cookies need to be refrigerated?
Since there is such a tiny amount of eggnog, combined with a large amount of powdered sugar, I have never had a problem storing cookies with this type of a glaze or frosting at room temperature.
Followed to a T and the cookies didn’t bake… very weird I thought. Good taste though..
Jordan, hmm, there’s no reason that they should not bake. Was the oven fully preheated? Have you tested the temperature of your oven recently?
I also followed to a T and the cookies seem as though they’re not baked through all the way. I especially made sure they only stayed in for the 9 minutes to avoid over baking.
Tania, your oven might require more than the nine minutes if you feel they are not baked all the way. All ovens vary a bit, and the temperature of your cookie sheets or the dough if it was chilled will impact the baking time. It’s always most important to stick to what your oven seems to require vs strictly sticking to a set time. It sounds like one or two minutes more might have been necessary for the combo of your oven, pan temperature and dough temperature.
I agree with u. Common sense goes a long way when baking. If it’s not fully baked, leave it in oven a few min longer.
Do you have to chill the dough?
You can skip it but the cookies will likely be a bit flatter and spread a bit more. They’ll still be good, but I find if you can chill the dough, even if only for an hour, it always yields a better cookie.
Hello I have a question about these cookies. How do they taste without the glaze on them. I wanted to try these for a cookie exchange.
Colleen, you are 100% fine without the glaze. It’s completely optional, I actually like them best without it, my family prefers it, but everyone likes them either way they can get them. 🙂