Soft Eggnog Cookies 4.7 ★

1 h 7 min | easy | vegetarian

Stack of soft, pale golden eggnog cookies dusted with nutmeg sugar on a white embossed plate, with blurred holiday decorations in the background.

Published Oct 15, 2025

Prep Time	Cook Time	Total Time
55 min	12 min	1 h 7 min

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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.

Close-up of soft, pale eggnog cookies stacked on a white plate, their cracked tops dusted with nutmeg sugar against a blurred gray background and red cloth.

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.
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.
Add egg yolk and extracts

Beat in the egg yolk, vanilla extract, and rum extract until smooth and creamy.
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.
Make the nutmeg sugar topping

While the dough chills, stir together the granulated sugar and ground nutmeg in a small bowl.
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.
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.

Stack of soft, pale golden eggnog cookies dusted with nutmeg on a white patterned plate, styled on a red holiday napkin with a wrapped gift and red ornaments blurred in the background.

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.

Close-up of soft, pale eggnog cookies on a black wire cooling rack, their crinkled tops coated with sparkling nutmeg sugar; more cookies blur in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.7 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Lilly Koch, Seattle, WA: Everyone loved these...AMAZING — 5 ★

Eunice: So nice to hear everyone loved them, Lilly!
Deena Miller: These were fantastic. Like others I could have used a little more nutmeg. I followed the directions and chilled the dough about 40 min and I baked them maybe 11-12 min and they are still really soft. I will be making these again!!Thank you!! — 5 ★

Eunice: So glad you enjoyed them, Deena!
Natalie, Ocala: Super soft, I’d add extra nutmeg! — 4 ★

Eunice: 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.