Eggnog Cookies with Glaze Recipe

If you’re craving a festive treat that combines the cozy warmth of holiday spices with the creamy richness of eggnog, you’re in the right place. I’m excited to share my special Eggnog Cookies with Glaze Recipe that not only tastes decadent but is surprisingly easy to make. These cookies are perfectly soft, slightly chewy, and those swirls of nutmeg and cinnamon make your kitchen smell like Christmas morning. Plus, the silky eggnog glaze on top is the cherry on the cookie! Stick around—I promise you’ll want to bake a batch (or three) of these ASAP.

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Ingredients You’ll Need

The ingredients in this Eggnog Cookies with Glaze Recipe are classic pantry staples with a twist of eggnog that elevates the flavor. When shopping, I always pick fresh spices and full-fat eggnog for the best taste.

• All-purpose flour: The sturdy base for cookies that keeps them soft yet structured.
• Baking soda & baking powder: Together, they help the cookies rise with the perfect texture.
• Salt: A pinch balances out the sweetness and enhances the spices.
• Nutmeg: Adds that quintessential eggnog warmth and aroma.
• Cinnamon: Works alongside nutmeg to give a cozy holiday spice kick.
• Unsalted butter (melted): I melt mine to get an ultra-soft chew that’s begging to be dunked in milk.
• Dark brown sugar: Gives moisture and a rich molasses flavor.
• Granulated sugar: Adds balance and helps with that slight crisp edge.
• Eggnog: The star of the show! Choose a good quality one for rich flavor.
• Egg yolks: They keep the cookies tender and rich—don’t skip this.
• Vanilla extract: A little vanilla nestles in the background to round out the flavors.

Variations

I love playing around with this recipe depending on the season or who I’m baking for. You can easily tweak the spices or swap out ingredients to tune the flavor and texture exactly how you like it.

• Spice it up: I sometimes add a pinch of ground cloves or ginger for extra warmth; my family actually prefers the slight kick during colder months.
• Dairy-free adjustment: Try using a dairy-free butter and almond or oat milk eggnog for a vegan-friendly take. Just keep an eye on baking times as textures may vary!
• Add some texture: Mixing in chopped pecans or walnuts adds a wonderful crunch—a variation I use when bringing cookies to potlucks.
• Skip the glaze: If you want a more subtle sweetness, the cookies are fantastic on their own. I often do this for kid-friendly snacks.

How to Make Eggnog Cookies with Glaze Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first—preheat your oven to 350°F. Line three half-sheet baking pans with parchment paper, or just one if you’re working in batches like I do. In a large bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon until everything’s evenly combined. This dry mix is what gives the cookies their signature spicy kick and ensures the leavening is spread perfectly. Set this aside for the moment.

Step 2: Mix the Wet Ingredients

In another big bowl, pour in the melted butter (warm, but not hot), both sugars, eggnog, egg yolks, and vanilla extract. Using a hand mixer or a sturdy whisk, beat these until you get a smooth, creamy mixture. I always make sure the sugar dissolves a bit into the butter to avoid graininess in the dough—this step helps create that soft chew we all love.

Step 3: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to your wet ingredients, mixing on low speed. Scrape down the bowl’s sides as you go to make sure everything blends evenly. You’ll notice the dough getting thick and more manageable. It’s important not to overmix here—if you do, you might end up with tougher cookies, and no one wants that!

Step 4: Scoop and Bake

Grab your hands or a cookie scoop and portion the dough into balls about 2 tablespoons each. Place them on your baking sheets with plenty of room between each—about 2 to 3 inches apart—so the cookies have room to spread. I usually put six per sheet. Bake for 11 to 13 minutes until the edges are just set but the centers still look soft. Don’t worry if they seem a little underbaked — they’ll firm up as they cool. Let the cookies rest on the baking sheet for about 10 minutes before moving them to a wire rack to chill completely.

Step 5: Whip Up That Eggnog Glaze

In a medium bowl, whisk together confectioners’ sugar, eggnog, and a pinch of nutmeg until you get a smooth, thin glaze. If it’s too thick, add a little more eggnog, and if too thin, add more sugar. Then, take a spoon and drizzle this lovely glaze over the cooled cookies. Allow it to set for about an hour before serving—this glaze adds the perfect sweet touch and a little sparkle to each bite.

How to Serve Eggnog Cookies with Glaze Recipe

Garnishes

I like to sprinkle a little extra freshly grated nutmeg or even a tiny dust of cinnamon over the glaze for that finishing touch. Sometimes, I even add a few crushed candy canes if I’m feeling festive—adds great crunch and color contrast!

Side Dishes

These cookies pair beautifully with a hot cup of spiced cider or a creamy latte. I’ve also served them alongside classic gingerbread or peppermint bark for a holiday cookie platter that always gets rave reviews.

Creative Ways to Present

For holiday parties, I arrange these cookies in a wreath shape on a platter, with sprigs of fresh rosemary and cranberries sprinkled around. It makes a striking centerpiece you can actually eat! Gift-wrapping them stacked in a mason jar tied with a ribbon also wins smiles every time.

Make Ahead and Storage

Storing Leftovers

After baking, I store unglazed cookies in an airtight container on the counter for up to a week, keeping them soft and fresh. Once glazed, they should go in the fridge because of the eggnog in the glaze; they’ll keep well for about a week chilled. Just let them come to room temp before serving for the best flavor.

Freezing

Freezing works great! I prefer freezing the unglazed cookies for up to 3 months to keep texture and flavor intact. When you’re ready to enjoy, thaw overnight in the fridge and glaze right before serving—this way, the glaze feels fresh and perfect.

Reheating

If you want warm cookies, pop them in a 300°F oven for about 5 minutes just before serving. I just reheat unglazed cookies this way, then add fresh glaze afterward. This method helps preserve the soft texture without melting the glaze prematurely.

FAQs

Final Thoughts

Honestly, I absolutely love how this Eggnog Cookies with Glaze Recipe turns out every single time. The blend of spices with the creamy eggnog glaze brings such cozy, nostalgic holiday vibes that I find myself baking these not just for Christmas, but anytime I want to spoil my family with something special. I hope you find as much joy making and sharing these as I do—there’s just something magical about a cookie that tastes like the holidays wrapped up in every bite. Give this recipe a try and I promise, you’ll be making it your go-to seasonal treat too!

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