Soft Eggnog Cookies
1 h 7 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 55 min | 12 min | 1 h 7 min |
Introduction
These soft eggnog cookies taste like a cozy mug of holiday eggnog baked into a tender, pillowy treat.
They are rich, buttery, and warmly spiced with nutmeg and cinnamon, plus a hint of vanilla and rum flavor.
Roll them in a simple nutmeg-sugar topping for a lightly crisp edge that makes every bite extra festive.
Ingredients (24 servings)
Ingredients for the Cookies
Ingredients for the Topping
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How to Make Soft Eggnog Cookies
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Preheat and prepare pans
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Let the butter sit out until very soft but not greasy.
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Mix the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, nutmeg, and cinnamon.
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Cream butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about two minutes.
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Add egg yolk and extracts
Beat in the egg yolk, vanilla extract, and rum extract until smooth and creamy.
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Combine wet and dry ingredients with eggnog
With the mixer on low, add half the dry ingredients, mixing just until combined.
Pour in the eggnog and mix on low until mostly incorporated.
Add the remaining dry ingredients and mix just until you no longer see dry streaks.
The dough will be soft and sticky, more like thick cake batter than classic cookie dough.
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Chill the cookie dough
Cover the bowl tightly and chill the dough in the refrigerator for 30 to 45 minutes.
Chilling helps the cookies stay thick and gives them a lovely chewy texture.
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Make the nutmeg sugar topping
While the dough chills, stir together the granulated sugar and ground nutmeg in a small bowl.
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Shape and coat the cookies
Scoop the chilled dough into heaping tablespoon portions or use a small cookie scoop.
Roll each portion into a smooth ball with your hands.
Dip the tops of the dough balls into the nutmeg sugar mixture.
Place them sugar side up on the prepared baking sheets, spacing about two inches apart.
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Bake the cookies
Bake one sheet at a time for 10 to 12 minutes, until the edges look set but centers appear soft.
Do not overbake, or the cookies will lose their tender, soft texture.
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Cool and serve
Let the cookies cool on the baking sheet for five minutes to finish setting.
Transfer them to a wire rack to cool completely before storing or stacking.
Substitutions
- Use dairy-free eggnog instead of regular eggnog
- Swap in your favorite almond, oat, or coconut eggnog using the same amount. Flavor stays festive and cookies stay soft.
- Replace rum extract with more vanilla extract
- If you do not like rum flavor, use vanilla instead in the same amount. Cookies taste sweeter and simpler.
- Use salted butter instead of unsalted butter
- Reduce the added salt to a pinch if using salted butter. Cookies taste a bit richer and more buttery.
Tips
- Spoon and level your flour
- Spoon flour into your measuring cup, then level it with a straight edge instead of scooping. This prevents dense, dry cookies from extra packed-in flour.
- Use very soft butter, not melted
- Butter should press easily with a finger but still hold its shape. Too melted and your cookies can spread flat and greasy.
- Chill longer if your kitchen is warm
- If the dough still feels loose or sticky after 45 minutes, give it another 15 minutes of chilling. Cool dough holds its shape and bakes thicker.
- Bake a test cookie first
- Bake one cookie to check spread and timing before loading the whole tray. Adjust chilling time or baking minutes based on that first cookie.
- Store with a slice of bread
- Keep cooled cookies in an airtight container with half a slice of sandwich bread. The bread dries out first and keeps the cookies soft for days.
Nutrition Facts *
| Energy | 148 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 6 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- The dough was probably too warm or underchilled. Next time, chill for the full 45 minutes, or longer if your kitchen feels warm. Also make sure your butter is softened, not melted, before mixing. Check that your oven is truly at 350°F with an inexpensive oven thermometer.
- Why are my cookies dry or cakey?
- Too much flour or overbaking can make these cookies dry and cake-like. Use spoon-and-level measuring and pull them from the oven when centers still look slightly soft. They finish setting as they cool on the baking sheet.
- Can I make the dough ahead of time?
- Yes, you can refrigerate the dough, covered, for up to 48 hours. Let it sit at room temperature until scoopable but still cool before baking. If it feels very stiff, give it a quick stir to loosen.
- Can I freeze the cookies or dough?
- Yes, scoop dough balls, freeze on a tray, then store in freezer bags. Bake from frozen at 350°F, adding one or two extra minutes. Baked cookies also freeze well once cooled; thaw at room temperature.
Serving Suggestions
These cookies are wonderful with a drizzle of simple eggnog glaze for extra holiday sweetness and shine.
Serve them with hot coffee, chai, or cocoa to balance the rich, creamy eggnog flavor.
For a fun twist, sandwich two cookies around lightly sweetened whipped cream and dust with more nutmeg.
More pairings:
Reviews
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Natalie, Ocala: Super soft, I’d add extra nutmeg! 😋🎄
: Love that they stayed super soft, Natalie! If you want a bolder eggnog vibe, bump the nutmeg up a bit and add it gradually so it doesn’t take over the cookies. 😋
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