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Easy Soft-Baked Eggnog Cookies Recipe

Easy Soft-Baked Eggnog Cookies

Tender, buttery eggnog cookies flavored with vanilla and nutmeg, finished with an optional eggnog glaze. This recipe yields about 30–36 cookies and is perfect for holiday cookie trays.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 2 1/4 cups (281 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon Ground nutmeg, plus more for finishing
  • 3/4 cup (170 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 Large egg yolk
  • 1/2 cup (120 ml) Eggnog
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon, optional Rum extract
Optional Eggnog Glaze
  • 1 cup (120 g) Confectioners’ sugar
  • 2 tablespoons, plus more as needed Eggnog
  • 1 small pinch Nutmeg

Method
 

Step-by-Step
  1. Whisk the flour, baking powder, salt, and nutmeg together in a medium bowl.
  2. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
  3. Beat in the egg yolk, vanilla extract, and optional rum extract. Mix in the eggnog; the batter may look slightly curdled, which is normal.
  4. Add the dry ingredients and mix just until no dry flour remains. Cover and refrigerate the dough for 30–60 minutes.
  5. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons, about 1 1/2 tablespoons each, onto the sheets, leaving about 2 inches between cookies.
  6. Bake for 10–12 minutes, until the edges are set but the centers still look soft and slightly underdone. Cool on the baking sheet for 5 minutes, then transfer to a rack.
  7. For the glaze, whisk the confectioners’ sugar, eggnog, and nutmeg until smooth, adding a little more eggnog if needed. Drizzle over completely cooled cookies and finish with extra nutmeg.

Notes

Do not wait for the centers to look fully firm before removing the cookies. They finish setting on the hot baking sheet, while overbaking can make them cakier and drier. Freshly grated nutmeg gives the strongest flavor. Store cooled cookies in an airtight container.