Eggnog Cookies

48 servings
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 2 hours 20 minutes

Eggnog Cookies are melt-in-your-mouth holiday treats that are buttery, rich made with warm spices and eggnog. Topped with eggnog frosting!

If you want to take Sugar Cookies to the next level this holiday season, try these decadent Eggnog Cookies. They are made with real Eggnog plus some nutmeg so they taste just like the treasured holiday Drink! They are sure to be a new favorite Cookie Recipe for the holidays.

Sabrina’s Eggnog Cookies Recipe

Eggnog is one of those treats that comes around every December that inspires both nostalgia and strong feelings. Now, a lot of people shy away from eggnog because of the boozy factor. What if we told you that you could have all the rich, holiday flavor of eggnog without the kick of rum? These cookies are alcohol free, so they are a holiday cookie that can be enjoyed by all eggnog lovers of all ages.

Our delicious Eggnog Cookie recipe is sure to bring you holiday cheer. Not only do they have the best parts of creamy eggnog in cookie form, but they are super easy to make! They start with a soft buttery sugar cookie that is thick and tender like from the bakery! The cookies are made with eggnog instead of eggs or milk so you get tons of flavor and richness. Finally these melt-in-your-mouth Christmas cookies are topped with frosting made with more of that delicious eggnog for endless holiday flavor.

Eggnog Cookies ingredients in separate bowls


  • Eggnog: You don’t have to rely on store-bought eggnog for this recipe. Try this easy homemade Eggnog recipe for both the cookies and your holiday party. Spiking it with rum or bourbon before baking is up to you.
  • Butter: A full cup of butter makes these amazing Eggnog Cookies even more rich and incredibly soft! Make sure to bring it to room temperature so when you cream the butter with sugar, you get lots of air for tender, fluffy cookies!
  • Sugar: 2 cups of sugar might seem like a lot, but it actually helps balance out the richness of the eggnog and thicken up the dough. Use granulated sugar for light sweet cookies, or swap brown sugar for slightly more golden cookies with a hint of caramel flavor.
  • Flour: Regular all-purpose flour works perfectly for these cookies. Spoon it into a measuring cup then level off with a knife to avoid adding too much.
  • Nutmeg: Some warmly spiced, woody nutmeg is key capturing that holiday eggnog flavor! ¾ teaspoon might not seem like a lot but this spice packs a punch so make sure to taste the dough before adding more.
  • Frosting: You could leave them unfrosted, but the holidays are about indulging in things that bring happiness. And this rich, creamy buttercream eggnog frosting is sure to make you smile. It’s made with butter, powdered sugar, and more eggnog and is so addicting, you’ll be adding it to all your holiday treats.

How to Make Eggnog Cookies

Time needed: 2 hours and 20 minutes.

  1. Make the Cookie Dough

    In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog. Combine flour, baking soda and nutmeg. Gradually add to creamed mixture and mix well.Eggnog Cookies dough preparation collage

  2. Chill the Dough

    Shape into four 10-inch rolls; wrap each log in plastic wrap. This dough is one you are going to want to refrigerate over night to prevent it from spreading during the bake.Eggnog Cookies dough in three logs wrapped in plastic

  3. Prepare for Baking

    Preheat oven to 375 degrees. Unwrap refrigerated dough and cut into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets. You can line your baking sheets with parchment paper if you are afraid of them sticking, but don’t use spray.Eggnog Cookies dough log with slices cut

  4. Bake the Cookies

    Bake 8-10 minutes or until set, with firm edges and slightly golden in color. Don’t let turn brown though. Remove to wire racks to cool completely before frosting.Eggnog Cookies baked on parchment paper without frosting

  5. Whip the Frosting

    In a large bowl, beat butter until fluffy. Add confectioners’ sugar and eggnog; beat until smooth.Eggnog Cookies frosting in mixing bowl with spatula

  6. Decorate the Cookies

    Make sure cookies are completely cooled. Spread frosting in a thick, even layer over each cookie. Add decorative sprinkles or a light dusting of cinnamon and nutmeg.Eggnog Cookies baked and frosted on parchment paper

Nutritional Facts

Nutrition Facts
Eggnog Cookies
Amount Per Serving
Calories 162 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 17mg6%
Sodium 28mg1%
Potassium 29mg1%
Carbohydrates 27g9%
Fiber 0.4g2%
Sugar 16g18%
Protein 2g4%
Vitamin A 162IU3%
Vitamin C 0.1mg0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Eggnog Cookies Recipe Tips & Tricks

  • Chill the Cookie Dough
    • You want to make sure to chill the dough before baking these cookies so that they come out nice and thick! The colder your butter is in the dough, the slower it will melt while your cookies are baking, and the less likely they are to spread.
  • Don’t Over Mix the Dough
    • If you over-mix your cookie dough, it will become dense and tough because the gluten in the flour gets worked too much. Gluten is what gives baked goods structure so in recipes like bread, you want to mix your dough a lot for structure. But for soft and tender cookies, you just want to mix the flour until there are no dry steaks.

Sides for Your Eggnog Cookies

Drinks: Of course the perfect drink to go with these holiday cookies is a big cup of Eggnog! We will let you decide if you want it spiked or not. The buttery rich cookies also taste amazing with chocolate and peppermint so try them with Peppermint Hot Chocolate too.

Cookie Box: These Eggnog Cookies would go perfect in a box of assorted favorite holiday cookies like Gingerbread Men, Christmas Pinwheels, Snowball Cookies and more. Check out our Christmas Cookie Box for more festive cookie ideas.

How to Store Eggnog Cookies

Store: Frosted cookies can be at room temperature for up to 2 hours before they should be stored in the fridge because of the eggnog. If you have cookies without frosting can be at room temperature for up to 1 week. Store these cookies for up to 2 weeks in an air tight container in the refrigerator.

Freeze: You can freeze unfrosted baked cookies up to 3 months and raw cookie dough up to 1 month. Thaw cookie dough in fridge overnight before baking..

Ideas to Serve Eggnog Cookies

Santa’s Cookie Plate: Treat Santa this year to a new recipe of decadent cookies. If you’re feeling extra generous to the big guy, leave them out with a hot cup of cocoa or a cool glass of ‘nog for him (or you) to enjoy.

Cookie Exchange: Wow at your office cookie exchange with a holiday cookie recipe that people will be begging for. This melt-in-your-mouth cookie can be formed into shapes and frosted or you can roll the dough in sprinkles for a Christmas Butter Cookie look.

Frequent Questions

Why are my cookies dry and crumbly?

If you have too much flour, your cookies will come out crumbly and dry. Measure your flour by spooning it into the measuring cup versus packing it into the cup straight from the container to prevent adding too much and having dry cookies.

Can you substitute eggnog for milk in baking?

Eggnog is not a direct substitute for milk in baking because you also have to account for the eggs. However, if you adjust your eggs in your baked goods, you can substitute milk. Either experiment yourself or use a tested recipe to take the guesswork out of it!

Recipe Card

Eggnog Cookies

Eggnog Cookies are melt-in-your-mouth holiday treats that are buttery, rich made with warm spices and eggnog. Topped with eggnog frosting!
Yield 48 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Cookie Dough

  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 1 cup eggnog
  • 5 1/2 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg


  • 1/4 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1/3 cup eggnog


Cookie Dough

  • To your stand mixer add the butter and sugar on medium speed and cream until light and fluffy.
  • Add in eggnog until just combined.
  • Sift together flour, baking soda and nutmeg.
  • Add flour mixture to stand mixer on low speed until just combined.
  • Shape into 2" wide logs and wrap in plastic wrap.
  • Refrigerate for at least 2 hours.
  • Preheat oven to 375 degrees and line baking sheets with parchment paper.
  • Unwrap dough and cut into 1/4" thick slices. Place 1" apart on baking sheets.
  • Bake 8-10 minutes, do not let brown.
  • Cool completely before icing.


  • To your stand mixer add the butter and cream well.
  • On the lowest speed setting add the powdered sugar until just combined then raise speed to medium and add in the eggnog.
  • Spread over baked and cooled cookies.


Calories: 162kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 162IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg

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Eggnog Cookies Variations

Brookies: Turn these in to Eggnog Brookies by making spreading Brownie batter in a 9×13 dish and bake for 20-25 minutes. Top with room temperature cookie dough and bake for an additional 20 minutes

Chocolate: Skip the frosting on these cookies and dip them in melted dark chocolate. You can also frost them with Chocolate Ganache.

Caramel: Drizzle these cake-like cookies with Salted Caramel Sauce for even more holiday flavor. You can also add chopped up caramel pieces o

Cream Cheese: These cookies will taste delicious with a Cream Cheese Frosting with some nutmeg, eggnog, and cinnamon mixed in.

Rum: Spike your Eggnog Cookies by adding a few teaspoons of rum or brandy to your cookie dough and ½ teaspoon to your frosting. If you want non-alcoholic cookies with the same flavor, use imitation rum.

Eggnog Cookies frosted cookie on glass of eggnog with cinnamon and cinnamon sticks

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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