Soft eggnog cookies are the tender, pillowy, nutmeg-spiced treats that taste like your favorite holiday drink in cookie form. Real eggnog goes right into the dough and again into a sweet glaze on top, giving each cookie a creamy flavor with warm spices and a hint of vanilla.
This easy soft eggnog cookies recipe comes together in one bowl without chilling, so you can have a tray of festive cookies ready in about 30 minutes. A touch of cornstarch keeps the centers soft, and the glaze sets with a light shine for a bakery-style finish.
They are perfect for cookie swaps, holiday gift boxes, Santa’s plate, and cozy evenings by the tree. A sprinkle of fresh nutmeg on the glaze makes them look beautiful, and they stay soft for days, so you can bake ahead during the busy holiday season.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 24 cookies
Category: Dessert / Cookies
Why You’ll Love These Soft Eggnog Cookies
- Soft, pillowy texture that stays tender for days
- Real eggnog flavor in the dough and the glaze
- One bowl and no chilling required
- Festive and perfect for cookie swaps
- Ready in about 30 minutes
Ingredients You’ll Need for Soft Eggnog Cookies
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg, plus more for topping
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup eggnog
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract, optional
- For the glaze: 1 1/2 cups powdered sugar, 2 to 3 tablespoons eggnog, 1/2 teaspoon vanilla
How to Make Soft Eggnog Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, salt, and nutmeg in a medium bowl.
- Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
- Mix in the egg, eggnog, vanilla, and rum extract until smooth.
- Add the dry ingredients and stir until just combined, and the dough will be soft.
- Scoop 2-tablespoon balls of dough onto the baking sheets, spacing them 2 inches apart.
- Bake for 9 to 11 minutes until the edges are barely set and the tops look puffy and pale.
- Cool on the pan for 5 minutes, then move the cookies to a wire rack and let them cool completely.
- Whisk the glaze ingredients until smooth, spoon it over the cookies, and sprinkle with nutmeg.
Tips for the Best Soft Eggnog Cookies
- Use full-fat eggnog. Its richness gives the cookies a soft texture and creamy flavor, while light versions are thinner.
- Don’t overbake. The cookies should look pale and puffy when you pull them, since they set as they cool.
- Use fresh nutmeg if you can. Freshly grated nutmeg has a warmer, more fragrant flavor than the pre-ground kind.
- Cool the cookies completely before glazing so the glaze sets instead of melting and sliding off.
- Add a little cornstarch. It makes the crumb soft and tender instead of crisp.
Variations to Try
- Add a splash of bourbon or rum to the glaze for adults
- Roll the dough balls in cinnamon sugar before baking
- Stir in white chocolate chips
- Make sandwich cookies with eggnog buttercream
- Top with crushed pistachios for color
How to Store It
Store the glazed cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers.
Freeze unglazed baked cookies for up to 3 months. Thaw at room temperature and glaze before serving.
Frequently Asked Questions
Can I use homemade eggnog?
Yes. Homemade eggnog works well, though it can be thinner, so you may need a little extra flour if the dough seems too soft.
Do I need to chill the dough?
No. The dough is soft but scoopable, and the cookies bake up puffy without chilling.
Why did my cookies spread too much?
Butter that was too soft or warm eggnog can cause spreading. Use softened, not melted, butter and cool ingredients.
Can I make these without rum extract?
Yes. The rum extract is optional, and you can use extra vanilla or add a pinch more nutmeg instead.
Soft Eggnog Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F and whisk the dry ingredients.
- Beat the butter and sugar, then mix in the egg, eggnog, vanilla, and rum extract.
- Stir in the dry ingredients until just combined.
- Scoop onto lined sheets and bake 9 to 11 minutes.
- Tip: Pull them while pale and puffy.
- Cool completely, then spoon on the glaze and sprinkle with nutmeg.
Notes
Glaze only after the cookies have cooled completely.