Eggnog Cookies

Eggnog Cookies

These delicious eggnog cookies infuse soft and chewy snickerdoodles with irresistible eggnog flavor. A fantastic Christmas cookie. 
4.58 from 7 votes
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Course: Dessert
Cuisine: American
Keyword: christmas cookies, cookie recipe, egg nog, eggnog, holiday cookies, snickerdoodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Dough: 1 hour
Total Time: 25 minutes
Servings: 48 cookies

Ingredients

  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon nutmeg
  • 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.

Notes

*This dough will be thick, especially after refrigerating. Some people report that their cookies do not spread as much as the ones shown. This can be due to multiple factors including too much flour (common when scooping vs gently spooning flour into measuring cups), how much time spent in the refrigerator, temperature of the dough, temperature of the baking sheet and temperature of the oven as most can be off a few degrees in either direction. It your cookies do not spread as much as shown, this is not a bad thing - they will still taste amazing! 
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