These easy eggnog cookies are delicious, soft and chewy, making them the perfect holiday treat. These Melt in your mouth cookies are crispy on the outside and soft and chewy on the inside, with lovely eggnog, cinnamon, and nutmeg flavours.
This soft eggnog cookie recipe is one of my favourite in Christmas. It is easy to make and is always a big hit at holiday parties. It is also suitable for holiday cookie exchange.
For more delicious eggnog recipes, check Eggnog Cheesecake Recipe, And Eggnog Bundt Cake.
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Soft Eggnog Cookies Recipe
These cookies will melt away in your mouth, I am sure that you will love them even if you don't like eggnog, my youngest daughter are crazy about them even though she is not a fan of eggnog.
Why does this recipe work?
- These delicious eggnog cookies are perfect for the holiday season.
- Easy recipe with simple ingredients.
- Delicious cookies are for eggnog lovers with the perfect amount of spice and a delicious eggnog flavor.
- The best eggnog cookies ever for the Christmas season.
Ingredients
- Eggnog: Use homemade or store bought.
- Plain flour: Also call all purpose flour.
- Baking powder: A raising agent.
- Granulated sugar: To keep the cookies soft and moist and sweeten them.
- Light brown sugar: To give the cookies a lovely color and tastey flavor.
- Spices: Ground cinnamon and Nutmeg.
- Butter: Use unsalted butter.
- Egg: A binding agent.
- White chocolate: For topping.
How To Make Eggnog Cookies?
First Step - Preparations: Preheat the oven to 190C/374F. Line a baking sheet with parchment paper.
Second Step - Cream the butter: In large mixing bowl, whisk butter, granulated sugar, and brown sugar using the electric mixer until combined.
Third Step - Mix in the wet ingredients: Mix in the egg. Add the eggnog to the butter mixture, whisk.
Fourth Step - Stir in the dry ingredients: Stir in flour, baking powder, ground cinnamon, and nutmeg until incorporated.
Fifth step - Shape the cookies: Use a cookie scoop to scoop up about a tablespoon of the batter. Roll it between your wet hands then put onto the prepared baking sheet. Repeat until all the batter finishes.
Sixth Step- Baking: Bake in the preheated oven for 15 minutes or until light golden brown then let the cookies cool down completely on a wire rack.
Seventh Step - Making the Topping: Microwave the white chocolate for 40 seconds then put it in a piping bag. Drizzle the cooled cookies with the melted white chocolate and sprinkle some ground cinnamon on the top.
Top Tips!
- For best results, measure the flour correctly.
- The cookies will come out of the oven very soft, make sure to let them cool for 10-20 minutes before moving them from the baking sheet.
- Use a small cookie scoop to make all the cookies the same size to cook equally.
Other Topping Alternatives
Eggnog Buttercream: Use the electric whisk for mixing 2 cups of icing sugar, 2 tablespoons of butter, and 2 tablespoons of eggnog.
Ground Cinnamon and Sugar Mixture: If you like snickerdoodle cookies, you will defiantly like using this topping.
Eggnog Frosting: Combine 1.5 cups of icing sugar with 4 tablespoon of eggnog.
Ground nutmeg: You can top these cookies with a sprinkle of nutmeg.
Storage
Make ahead of time: You can make the cookies dough and chill in the fridge for 12 hours ahead of baking them.
To store: Store in an airtight container at room temperature for 1-2 days or in the fridge for 4-5 days.
To freeze: these cookies freeze very well. You can leave them in room temperature to defrost, or you can even put them in the microwave for a few seconds.
Serving Suggestions
You can serve these homemade cookies with a glass of milk, a cup of tea, coffee, thyme tea, hot chocolate or caramel Latte.
Recipe FAQs
Both homemade or store-bought will work just fine in making this recipe.
These cookies are soft and chewy, thanks to the brown sugar and eggnog.
Eggnog is usually made of egg yolks, milk, cream, white sugar, nutmeg, and cinnamon.
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Recipe
Eggnog Cookies Recipe (Easy)
Ingredients
- ½ cup eggnog
- 2 cups plain flour
- 2 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ cup butter , at-room temperature
- 1 egg
Toppings
- 100 g white chocolate
- 1 teaspoon ground cinnamon
Instructions
- Preparations: Line a 3 baking sheets with parchment paper. Preheat the oven to 190C/374F.
- In a mixing bowl, mix brown sugar, butter, and granulated sugar until combined then mix in the egg.⅓ cup granulated sugar, ½ cup light brown sugar, ¾ cup butter, 1 egg
- Add the eggnog to the mixture, whisk. Then, stir in the flour, ground cinnamon, baking powder, and nutmeg.½ cup eggnog, 2 cups plain flour, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, 2 teaspoon baking powder
- Now, wet your hands with some water and scoop up a tablespoon of the batter. Roll it between your wet hands then put onto the baking sheet. Repeat until all the batter finishes.
- Bake for about 15 minutes then let the cookies cool down completely.
Making the Topping
- Microwave the white chocolate for 30-40 seconds then put it in a piping bag and drizzle the cookies then sprinkle some ground cinnamon on the top.100 g white chocolate, 1 teaspoon ground cinnamon
Notes
- For best results, measure the flour correctly.
- The cookies will come out of the oven very soft, make sure to let them cool for 10-20 minutes before moving them from the baking sheet.
- Use a small cookie scoop to make all the cookies the same size to cook equally.
Nutrition
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Tina
The best recipe I’ve ever made! the cookies are soft & chewy and very delicious.
Irving
Can I make the cookie dough and freeze it ahead of time?
Radwa
You can keep the cookie dough in a sealed container in the fridge for up to 12-24 hours before baking.
Liby
I don't have an electric mixer. However, I used a regular mixer, and the cookies turned out well.