Eggnog Cookies with Eggnog Glaze (with Video)

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These delicious holiday Eggnong Cookies with Eggnog Glaze are crispy on the edges and a little chewy and soft in the center.

They combine the warm flavors of the holidays from vanilla and nutmeg to cinnamon and rum. They are great for cookie exchanges, holiday gatherings or anytime you want a sweet treat!

Watch How To Make Eggnong Cookies with Eggnog Glaze Video

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Tips and Tricks On How To Make the BEST Eggnong Cookies with Eggnog Glaze

• Chilling the Dough: Chilling the dough for at least 10 minutes is crucial for getting the right texture and preventing the cookies from spreading too much in the oven.
• Room Temperature Butter: Make sure your butter is softened to room temperature for easier mixing and a smoother texture.
• Don't Overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
• Baking Time: Keep an eye on the cookies while they bake, as oven temperatures can vary. The cookies are done when the edges are golden and slightly firm to the touch. Avoid overbaking to keep them soft and chewy.

Substitutions and Variations

• Spice Adjustments: Feel free to adjust the spices to suit your taste. If you love a spicier cookie, increase the amount of nutmeg and cinnamon. You can also add a pinch of cloves or ginger for an extra kick.
• Eggnog Variations: If you don't have eggnog on hand, you can make your own by blending milk, cream, sugar, and a bit of nutmeg. For a dairy-free version, use almond or coconut milk instead of eggnog.
• Add Some Crunch: Fold in chopped pecans or walnuts for added texture.
• Make it Festive: Add some colorful sprinkles or edible glitter to the glaze for an extra touch of holiday cheer.
• Extract Options: If you don't have rum extract, you can substitute with a teaspoon of dark rum or omit it altogether. The vanilla will still provide a lovely flavor. You could also try a little bit of brandy extract.

Troubleshooting Common Issues

• Cookies are Spreading Too Much: Make sure your oven temperature is accurate and that you chilled the dough sufficiently.
• Dry Cookies: Overbaking can cause dryness. Check them before the suggested time.
• Glaze Too Runny: Gradually add more powdered sugar to thicken it up.
• Glaze Too Thick: Gradually add more eggnog to thin it.

Want more Fun and EasyCookie Recipes?

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Eggnog Cookies with Eggnog Glaze

Print Recipe

Ingredients:

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup butter, softened
• 3/4 cup eggnog
• 2 egg yolks
• 1/2 teaspoon vanilla
• 1/2 teaspoon rum extract

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup eggnog

Directions:

In a bowl, add flour, baking powder, nutmeg and cinnamon.
Whisk together and then set aside.
In a mixing bowl, add brown sugar, granulated sugar and butter.
Beat together until light and fluffy.
Then add eggnog, egg yolks, vanilla and rum extract.
Beat together until combined.
Slowly mix in the flour mixture until it's just combined.
Chill the dough in the refrigerator for 10 - 15 minutes.
Preheat your oven to 300 degrees and line a baking sheet with parchment paper.
Using a cookie scoop, drop the dough onto your prepared baking sheet about 1 inch apart.
Bake in the oven for about 20 minutes or until the bottom and edges of the cookies are golden brown.
Then remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make the eggnog glaze, in a bowl, add powdered sugar and eggnog.
Whisk together until well combined.
You can add more eggnog if you would like your glaze thinner.
Once your cookies are completely cool, drizzle the glaze over the top.
* Recipe yields 57 cookies using a cookie scoop that holds 1 tablespoon.

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