These eggnog cookies are a good idea if your eggnog needs to be used up! When buying eggnog for myself, I never end up drinking the whole jug before it expires. With that being said, I needed to come up with something to do with the eggnog before it expired. It was between eggnog cookies or eggnog cheesecake, and I decided to go with cookies. The frosting is optional, but I definitely recommend it for added sweetness. This eggnog dessert recipe makes about 18 cookies. Not too few, not too many. If you need other dessert ideas to use up your eggnog, click here.
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Check out my other holiday recipes:
- no frosting-frosting can be rich for some people, so you can omit the frosting and still enjoy the cookie eggnog flavored
- other frostings-if you do not a huge fan of eggnog, you might not want to use eggnog frosting on your eggnog cookies. You can opt for vanilla frosting or a buttercream frosting if you so wish.
Main ingredients for this easy eggnog cookie recipe:
- flour-provides a base
- baking powder-helps them rise
- sugars-provides sweeness
- eggnog-any kind should work as long as it is not a special flavor like pumpkin spice
How to bake excellent Christmas cookies:
- stir together dry ingredients
- beat together wet ingredients, I like to use a mixer. If you really don’t want to use a mixer, then you can use a whisk. Then, stir in dry ingredients.
- scoop dough onto a sprayed baking sheet using a cookie scoop.
- bake for 13 minutes, or until edges start to brown. I am always over baking my cookies because I can never tell when they are done. I recommend taking them out when the bottom edges are a little brown. When taking them out, I allow them to cook on the baking sheet for 1 minute out of the oven before removing them from the pan.
How to store holiday cookies:
- room temperature-I like to store these cookies room temperature in an airtight container for about a week.
- what to know how to store cookies while traveling? Click here
- 1 1/2 cup flour add more if dough is too runny
- 1/2 teaspoon of baking powder
- spices at the amount of your own desire: nutmeg, cinnamon, vanilla
- 3/4 cup sugar
- 6 tbsp softened vegetable spread
- 1/4 cup eggnog
- 1 egg
- 3/4 cup powdered sugar add more if wanting it more thick
- 2 tbsp eggnog add more to make more runny if needed
- a dash of cinnamon and nutmeg
- In a small bowl, stir together the flour, baking powder, nutmeg, and cinnamon.
- In a larger mixing bowl, beat together the vegetable spread and sugar. Blend in the eggnog and the egg until smooth. Gradually, pour the flour mixture into bowl. Mix to combine.
- Use a cookie scoop to spoon the dough onto a sprayed baking pan. Bake at 350 degrees for 13 mins, or until bottoms start to look a little brown. Remove from pan and place on wire rack to cool.
- While cookies are cooling, make the frosting. If not using frosting, enjoy!
- In a small bowl using a mixer, beat together the powdered sugar, eggnog, and spices. Add more eggnog if you want a more liquidity glaze.
- After cookies are fairly cool, drizzle on the frosting with a spoon. Enjoy your Eggnog Cookies!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.