There’s something undeniably festive and cozy about the holidays, and if you’re a fan of all things spiced and sweet, you’ll absolutely adore this Eggnog Cookies with Nutmeg Glaze Recipe. These cookies are soft, buttery, and packed with that classic eggnog flavor that instantly transports you to winter wonderland. Trust me, once you try this recipe, it’ll become your seasonal go-to, perfect for sharing at parties or enjoying with a warm cup of cocoa on a chilly evening.
Why You’ll Love This Recipe
- Classic Holiday Flavor: The combination of eggnog, nutmeg, and cinnamon gives a warm seasonal spice that feels like a hug in cookie form.
- Soft & Chewy Texture: These cookies come out tender and buttery, never dry or crumbly.
- Simple Ingredients: You likely have most of what you need in your pantry already, which makes this an easy last-minute festive treat.
- Delicious Nutmeg Glaze: The glaze adds a sweet, spiced finish that really elevates these cookies from ordinary to extraordinary.
Ingredients & Why They Work
Every ingredient in this recipe plays its part in creating that perfect balance of flavor and texture. When I first made these, I was surprised how the simple addition of eggnog brought a tender richness to the cookies that pairs beautifully with the nutmeg glaze.
- All-purpose flour: Provides the structure; make sure it’s measured correctly for the perfect soft crumb.
- Baking soda & baking powder: These leavening agents ensure your cookies rise just right without being cakey.
- Nutmeg & cinnamon: Key holiday spices that infuse warmth and a little spice to every bite.
- Unsalted butter: Melting the butter gives the cookies a tender texture and buttery flavor without greasiness.
- Dark brown sugar & granulated sugar: Brown sugar adds moisture and depth, while granulated sugar helps with crisp edges.
- Eggnog: The star ingredient that adds moistness and the distinctive holiday eggnog taste.
- Egg yolks: Make the cookies rich and help them hold together.
- Vanilla extract: Compliments all the spices with subtle sweetness and aroma.
- Confectioners’ sugar (for glaze): Provides sweetness with a smooth finish perfect for drizzling.
- Pinch of nutmeg (for glaze): The glaze’s nutmeg ties the flavors together beautifully.
Make It Your Way
I love switching things up depending on the occasion or who I’m baking for, and this Eggnog Cookies with Nutmeg Glaze Recipe is no exception. You can easily tailor it to suit your preferences or dietary needs without losing that holiday magic.
- Variation: Sometimes I swap half the flour for whole wheat flour for a nuttier flavor and a bit more texture—family loves the twist!
- Dairy-Free Option: I’ve made these with vegan butter and almond milk eggnog, and they still turn out delicious, so don’t hesitate to adapt if needed.
- Spice It Up: Adding a pinch of ground cloves or ginger alongside the nutmeg makes the cookies taste like a mini holiday spice explosion.
- Glaze Fun: You can swap the nutmeg glaze for a simple vanilla glaze or drizzle melted dark chocolate for an extra indulgence.
Step-by-Step: How I Make Eggnog Cookies with Nutmeg Glaze Recipe
Step 1: Prep Your Workspace and Ingredients
Start by preheating your oven to 350°F (175°C) and lining 2 or 3 half sheet pans with parchment paper. This keeps your cookies from sticking and helps with even baking. I like to measure out all the dry ingredients into one bowl and wet ingredients into another. This little routine speeds things up and prevents any last-minute spills or scrambling while mixing.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Make sure to mix the spices evenly with the flour so every cookie gets that warm hit of holiday flavor.
Step 3: Combine Wet Ingredients
In another bowl, whisk the melted butter with the dark brown sugar, granulated sugar, eggnog, egg yolks, and vanilla extract until you have a smooth, glossy mixture. I like to use a hand mixer here, it really makes the mixture silky and well blended.
Step 4: Bring It Together
Slowly add the dry ingredients into the wet ingredients and mix on low speed just until combined. Be careful not to overmix, or your cookies might end up tough. I usually scrape down the sides once or twice to make sure everything is evenly incorporated.
Step 5: Shape and Bake
Using your hands or a cookie scoop, portion out about 2 tablespoons of dough for each cookie. Place them on the baking sheets spaced about 2-3 inches apart. I find six per sheet works well. Bake for 11-13 minutes until the edges are set but the centers still look lightly soft. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them keep a soft but firm texture.
Step 6: Mix and Drizzle the Nutmeg Glaze
In a small bowl, whisk together the confectioners’ sugar, 3 tablespoons of eggnog, and a pinch of nutmeg until smooth. Once the cookies have cooled completely, drizzle the glaze over them with a spoon. Let the glaze set at room temperature for about an hour before serving—it hardens just enough to add a satisfying, sweet bite without being crunchy.
Pro Tips for Making Eggnog Cookies with Nutmeg Glaze Recipe
- Don’t Skip Melting the Butter: Melting the butter gives the dough a tender texture that’s key to these cookies’ softness.
- Measure Flour Carefully: Too much flour can dry out the cookies; I spoon flour into my measuring cup and level it off for accuracy.
- Allow Glaze to Set: Giving the nutmeg glaze enough time to harden means it won’t smudge or get too sticky when you store or serve your cookies.
- Avoid Overbaking: Baking just until edges are set ensures a wonderfully soft interior; the cookies continue to firm up as they cool.
How to Serve Eggnog Cookies with Nutmeg Glaze Recipe
Garnishes
I like to sprinkle a little extra freshly grated nutmeg or even a tiny dusting of cinnamon on top of the glaze for presentation. If I’m in a festive mood, a few crushed peppermint candies give a fun crunch and holiday flair. It’s those little touches that make sharing these cookies even more special.
Side Dishes
These cookies are perfect alongside a warm beverage—egg nog (of course!), spiced chai, or even a creamy coffee. For a festive spread, I like pairing them with a cheese board featuring mild cheeses and dried fruits, which balance the sweetness nicely and make it feel like a true holiday party treat.
Creative Ways to Present
When I’ve gifted these cookies, I arrange them in a pretty tin lined with parchment paper and tie with a festive ribbon. For holiday parties, stacking the cookies on a pretty cake stand with sprigs of fresh rosemary or pine adds a woodsy touch that makes your display look extra inviting.
Make Ahead and Storage
Storing Leftovers
I store unglazed Eggnog Cookies with Nutmeg Glaze Recipe in an airtight container at room temperature for up to a week. Once glazed, because of the perishable eggnog in the icing, I keep them in the fridge and find they last about a week without drying out if sealed well.
Freezing
Freezing is great if you want to prep in advance! I freeze these cookies unglazed in a freezer bag for up to 3 months. When I’m ready to enjoy, I let them thaw overnight in the fridge and then drizzle the glaze fresh—it keeps that perfect fresh-baked vibe.
Reheating
If you want warm cookies, a quick 10-15 seconds in the microwave does the trick. This softens the cookie and slightly melts the glaze, making it extra heavenly. Just be careful not to overheat or they’ll get too soft and lose structure.
FAQs
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Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works perfectly for this Eggnog Cookies with Nutmeg Glaze Recipe. Just use your favorite kind—dairy or dairy-free—keeping in mind that the flavor of the eggnog will come through, so pick one you love.
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What if I don’t have fresh nutmeg for the glaze?
No worries! Ground nutmeg from your spice jar works just as well for the glaze. Just use a small pinch, since the flavor is more concentrated than fresh, and it will still capture that festive warmth.
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How do I prevent cookies from spreading too much?
Make sure your melted butter is cooled slightly before mixing it with sugars and eggs, and chill your dough for about 30 minutes if your kitchen is warm. Also, spacing the cookies 2-3 inches apart on the baking sheet really helps keep them from merging.
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Can I make these cookies gluten-free?
You can experiment with a 1:1 gluten-free flour blend that includes xanthan gum. The texture might vary slightly, but many people have had success swapping in gluten-free flour for traditional all-purpose flour in this recipe.
Final Thoughts
Whenever I bake these Eggnog Cookies with Nutmeg Glaze Recipe, it’s like bringing a little holiday spirit right into my kitchen. The warm spices, soft texture, and that irresistible glaze always get rave reviews from friends and family. Plus, they’re delightfully easy to make, so you’ll feel confident whipping them up again and again. I can’t wait for you to try this recipe yourself and share the joy of these festive cookies with your loved ones—believe me, once you do, they’ll be begging for more!
Print
Eggnog Cookies with Nutmeg Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Eggnog Cookies, a perfect holiday treat that combines warm spices and creamy eggnog in a tender cookie, topped with a sweet eggnog glaze. These cookies offer a flavorful twist on classic holiday flavors with a soft texture and a light glaze that adds just the right touch of sweetness.
Ingredients
For the Eggnog Cookies
- 3 cups (360 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup (227 grams) unsalted butter, melted
- ¾ cup (165 grams) dark brown sugar
- ¾ cup (150 grams) granulated sugar
- ¼ cup (60 grams) eggnog
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Eggnog Glaze
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons eggnog
- pinch of nutmeg
Instructions
- Preheat the oven: Preheat your oven to 350°F and prepare three half-sheet baking pans by lining them with parchment paper. If you plan to bake in batches, one pan will suffice.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, nutmeg, and cinnamon until evenly mixed. Set aside for later.
- Mix wet ingredients: In a separate large bowl, beat together melted butter, dark brown sugar, granulated sugar, eggnog, egg yolks, and vanilla extract using a hand mixer or whisk until the mixture is smooth and well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping down the bowl edges to ensure everything is incorporated without overmixing the batter.
- Form cookie dough balls: Using your hands or a cookie scoop, portion out 2 tablespoons of the cookie dough per cookie. Place the dough balls evenly on the prepared baking sheets, spacing them 2-3 inches apart to allow for spreading, about 6 cookies per sheet.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 13 minutes or until the cookie edges are set. Remove and allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: In a medium bowl, whisk together confectioners’ sugar, eggnog, and a pinch of nutmeg until smooth and free of lumps.
- Glaze the cookies: Once the cookies are fully cooled, use a spoon to drizzle the eggnog glaze over the top of each cookie. Let the glaze set for about 1 hour before serving to allow it to firm up nicely.
Notes
- Storage: Store leftover unglazed cookies in an airtight container at room temperature for up to 1 week. Once glazed, keep cookies refrigerated for up to 1 week because of the eggnog in the glaze.
- Freezing cookies: Freeze unglazed cookies in an airtight container or freezer bag for up to 3 months. For best quality, freeze before glazing. Thaw frozen cookies overnight in the refrigerator before adding glaze.
- Freezing cookie dough: Freeze scooped cookie dough balls on a parchment-lined baking sheet for 1-2 hours until firm, then transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
