Easy Eggnog Cookies Recipe

I LOVE eggnog! I usually use it to make holiday desserts, such as these eggnog cookies, which I love sooo much.

These eggnog cookies are soft and flavored with cinnamon and nutmeg.

Eggnog Cookies Recipe

This eggnog cookie recipe is one of my favourite in Christmas. It is easy to make and is always a big hit at holiday parties.

My eggnog cookies are so flavorful and not overly sweet. Also, I drizzled them with a little bit of white chocolate to make them look even more beautiful. The taste and texture are SUPERB!

I like serving these soft cookies with white chocolate latte, Korean strawberry milk or date shake.

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Eggnog: I use store bought eggnog.
• Flour: I use 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, tastey flavor and to keep them moist.
• Spices: I use ground cinnamon and Nutmeg.
• Butter: I prefer 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.
• Store in an airtight container at room temperature for 1-2 days or in the fridge for 4-5 days.

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.

More Cookie Recipes

• Golden Syrup Cookies
• Almond Flour Peanut Butter Cookies
• Butter Crunch Cookies
• Easy Sweet Potato Cookies
• Butter Crunch Cookies With Corn flakes

More Eggnog Recipes

• Eggnog Cheesecake Recipe
• Eggnog Bundt Cake
• Eggnog cake with eggnog buttercream

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Recipe Card