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Two photos of glazed soft eggnog cookies dusted with nutmeg on a cooling rack.

Soft Eggnog Cookies

Tender, nutmeg-spiced eggnog cookies finished with a sweet eggnog glaze.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24 Cookies
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons eggnog for glaze
  • 1/2 teaspoon vanilla extract for glaze

Equipment

  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire rack

Method
 

  1. Preheat the oven to 350°F and whisk the dry ingredients.
  2. Beat the butter and sugar, then mix in the egg, eggnog, vanilla, and rum extract.
  3. Stir in the dry ingredients until just combined.
  4. Scoop onto lined sheets and bake 9 to 11 minutes.
  5. Tip: Pull them while pale and puffy.
  6. Cool completely, then spoon on the glaze and sprinkle with nutmeg.

Notes

Use full-fat eggnog for the softest cookies.
Glaze only after the cookies have cooled completely.