Eggnog Cookies

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These eggnog cookies are made with real eggnog in the dough and icing. Warm spices give these chewy cookies irresistible flavor!

Love eggnog treats? Our eggnog fudge recipe is a hit during the holidays! Of course you’ll love our Instant Pot eggnog cheesecake too!

Eggnog cookies stacked on parchment paper.
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Why You’ll Love These Eggnog Cookies

Almost as easy as sugar cookies, these eggnog cookies are the perfect winter cookie recipe. Extra spice and flavor with rich eggnog icing on top.

  • Quick and easy to make, these eggnog cookies can be in and out of the oven in under 30 minutes!
  • Real eggnog make for a rich, tender cookie.
  • Warming spices of cinnamon and cloves bring all the sweet holiday flavor you’re craving.
  • A simple eggnog icing drizzle makes these cookies extra indulgent.

I guarantee you’ll love these soft little flavor bombs! And they’ll go perfectly with a hot cup of coffee after a big holiday dinner. 

Ingredients You’ll Need 

Ingredients needed to make eggnog cookies.
  • Eggnog – Use our homemade eggnog for best flavor!
  • Cinnamon, nutmeg, ginger, and cloves – A warming spice medley enhances the eggnog flavor and adds spicy sweetness. You could also swap it out for my chai seasoning or pumpkin pie spice mix.
  • Granulated sugar – Rolling the cookies in sugar before baking makes for a crisper outside and a sparkly appearance. 
  • Powdered sugar – Combined with a little eggnog, powdered sugar makes a nice finishing glaze to drizzle on the cookies. 

PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

How to Make Eggnog Cookies

Step by step photos showing how to make eggnog cookies.
  1. Make cookie dough. Combine wet ingredients. Add the dry ingredients to your mixture. Mix just until everything is combined.
  2. Roll dough balls. Scoop dough into balls about the size of a tablespoon. Roll each ball in granulated sugar.
  3. Bake. Flatten the cookies to ½-inch thick discs, using either the palm of your hand or the flat bottom of a measuring cup. Bake in your preheated oven on the center rack for 9-11 minutes until the edges are just set.
  4. Garnish. While the cookies are cooling, make your eggnog icing. Drizzle the icing over the cooled cookies, and enjoy!
Stack of five eggnog cookies with icing.

Easy Cookie Recipes

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Eggnog Cookies

4.75 from 4 votes
By: Aimee
These eggnog cookies are pillowy soft and melt in your mouth. With real eggnog in the dough and icing, and sprinkles with warming spices, you'll watch these cookies disappear quickly and wish you made a double batch.
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 18 cookies


For the Cookies

  • ½ cup unsalted butter softened
  • cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • cup eggnog
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • teaspoon ground cloves
  • ¼ teaspoon kosher salt

For the topping

  • ¼ cup granulated sugar for rolling
  • ½ cup powdered sugar
  • 2 Tablespoons eggnog
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  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
  • In a mixing bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes. Beat in egg yolk, vanilla, and eggnog until fully incorporated.
  • Add dry ingredients and mix just until combined.
  • Once dry ingredients are fully incorporated, scoop out tablespoon-sized balls, rolling each in granulated sugar.
  • Place on baking sheet with 2-inches of space between each cookie.
  • Press down with palm of hand, or flat bottomed measuring cup to about 1/2-inch thick discs.
  • Bake in center of oven for 9-11 minutes, until just set on the edges.
  • Remove from oven and let cool on pan for 5 minutes, then remove to wire rack.
  • While cookies cool, whisk together the powdered sugar and eggnog. Drizzle icing over cooled cookies.


  • Once your cookies are removed from the oven, it’s important to leave them on the cookie sheet for 5 minutes as they cool. This is because the bottoms will continue to solidify and cook a little more on the hot pan as they sit.
  • To store these cookies, keep them in an airtight container in the refrigerator for up to 5 days.
  • Don’t have all of the spices on the recipe list? You can swap out the nutmeg, ginger, and cloves for ½ teaspoon of allspice. You can also use our homemade chai spice mix too!
  • To freeze eggnog cookies, store them in an airtight container in the freezer for up to 3 months. Make sure the icing is fully set before freezing them, and you may want to put wax paper between them to prevent them from sticking together.


Serving: 1cookie, Calories: 123kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 57mg, Sugar: 10g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 6, 2022

Comments & Reviews

  1. I think you missed a step. It is impossible to roll this gooey mess into balls. Chilling the dough before making the balls helped, but the first batch was a disaster

4.75 from 4 votes (4 ratings without comment)

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