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
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Recipe Card
Eggnog Cookies Recipe
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 180C / 350F.
- 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
- 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.
Liby says
I don't have an electric mixer. However, I used a regular mixer, and the cookies turned out well.
Irving says
Can I make the cookie dough and freeze it ahead of time?
Radwa says
You can keep the cookie dough in a sealed container in the fridge for up to 12-24 hours before baking.
Tina says
The best recipe I’ve ever made! the cookies are soft & chewy and very delicious.