Eggnog Cookies
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Our Eggnog Cookies capture holiday flavors with warm spices, creamy eggnog, and a delightful crisp-yet-chewy texture. Their subtle sweetness makes them an irresistible treat!
These Eggnog Cookies capture the essence of holiday flavors with their delicate balance of warm spices and the creamy richness of eggnog. Baked to perfection, each cookie has a delightful contrast in texture—a light crunch on the outside that gives way to a soft, chewy center. This combination makes them irresistibly satisfying, with every bite offering the comforting sweetness and coziness associated with classic holiday treats.
Ideal for serving alongside a warm cup of coffee or hot cocoa, these cookies are sure to become a favorite among holiday treat enthusiasts. Their chewy texture and tender crumb are achieved through careful balancing of ingredients, making them soft without being cakey. Whether enjoyed fresh from the oven or gifted to loved ones, these cookies capture the festive spirit in every delicious bite, bringing a little holiday cheer to everyone—even those who typically pass on eggnog!
What You’ll Need to Make Eggnog Cookies
Ingredients
- all-purpose flour
- baking soda
- baking powder
- allspice
- salt
- granulated sugar
- light brown sugar
- unsalted butter
- eggnog
- egg yolks
- vanilla extract
- sanding sugar for topping, optional
How to Make Eggnog Cookies
Preheat oven to 350°F (175°C). Use a non-stick baking sheet, or lightly spray with non-stick spray. In a medium bowl, whisk together the flour, baking soda, baking powder, allspice, and salt. Set aside.
In a large bowl, using a hand or stand mixer, mix the butter, granulated sugar, and brown sugar until well combined.
Add eggnog, egg yolks, and vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop out a heaping tablespoon of dough. Place the Eggnog Cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Add sanding sugar on top if desired before baking.
Bake Eggnog Cookies for 10-12 minutes or until the edges are golden brown and the centers are set but still soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Eggnog Cookies FAQs
What if I want a stronger eggnog flavor?
If you want to play around with spices, you can always do so. Try adding some nutmeg or cloves or a little more allspice! I’ve tried this recipe with more eggnog, more flour, less leavening etc. All of those combinations made for a more cake-like texture and not a soft chewy cookie. So I don’t recommend just adding more eggnog.
Can I make the cookies bigger?
Yes! This recipe for Eggnog Cookies makes 24 cookies when using a heaping tablespoon of cookie dough. If you prefer a larger cookie try 2 tablespoons, you’ll want to watch your baking time and look for visual clues to know when your cookies are ready to come out of the oven. Using a larger amount of dough will decrease the yield.
Can I make the dough ahead of time and freeze?
Absolutely, one of my favorite tricks for holiday baking is to made dough ahead, portion into balls and freeze for easy baking later, when you’re ready to use, don’t thaw, but keep an eye on the cookies, they may need a little extra time, but only a minute or two. You can also bake the cookies ahead of time and freeze the fully baked cookies and just pull out when you need a quick dessert!
Do I need to refrigerate the dough before baking?
For this recipe you don’t need to refrigerate the dough before baking. However, if you have time, I always like refrigerating dough because it helps with the flavor and texture and especially helps prevent cookies from spreading out too much.
More Chewy Cookie Recipes You’ll Love
- Iced Oatmeal Cookies
- Hot Chocolate Cookies
- Soft Ginger Cookies
- Snickerdoodle Cookies
- Chewy Oatmeal Cranberry Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp allspice
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter softened
- 1/3 cup eggnog
- 2 egg yolks large
- 1 tsp vanilla extract
- 1/4 cup sanding sugar optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Use a non-stick baking sheet, or lightly spray with non-stick spray if the sheet isn't non-stick.
- In a medium bowl, whisk together the flour, baking soda, baking powder, allspice, and salt. Set aside.
- In a large bowl, using a hand or stand mixer, mix the butter, granulated sugar, and brown sugar until well combined.
- Mix in the eggnog, egg yolks, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop out a heaping tablespoon of dough. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers are set but still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
