Get a true taste of the season in these tasty eggnog cookies. But don’t worry, you don’t need to rush out and buy a bottle that you may not finish – these cookies start from scratch but are also easy to make!
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For many, this time of year just wouldn’t be right without eggnog. Whether you have it plain or spiked, the creamy drink is kind of synonymous with winter festivities. I have to admit, though, it’s only something I have had more recently and any I wasn’t sold on the sickly sweet taste.
However last year I made some homemade eggnog that I used in eggnog overnight oats, and that was something different. It was a much more mellow and less sweet flavor, plus it’s easy to make too.
When this month’s Foodie Extravaganza theme of eggnog fell during Christmas cookie week, there was really only one logical conclusion – make some eggnog cookies! And whether you are an eggnog fan or not, these are cookies you should try as they are really tasty.
In fairness, these eggnog cookies are a bit of a cake-y cookie, almost verging on a scone, but no one in our house was being picky about what you call them as they dug in. Rather than using store-bought eggnog that can have some weird ingredients in it, I’ve gone back to what goes into eggnog (ie whole milk, eggs, sugar/honey, vanilla and nutmeg) and then worked them into the cookies. It’s not really any more difficult and saves wasting the rest of the carton if you’re not the biggest fan too.
How to make these eggnog cookies
All you do is:
- Whisk together the milk, egg, some vanilla and nutmeg (ie basically unsweetened eggnog).
- Take out a little to use for your frosting later, then mix the rest with flour, sugar, honey and baking soda.
- Scoop out spoonfuls onto a lined baking sheet then bake.
- Mix some of the reserved milk-egg mixture with powdered sugar and a little butter for the frosting.
- Drizzle the frosting over the cooked, cooled cookies.
This does mean you cook most of the egg, but there is a little uncooked egg in the frosting. Personally I am fine with this with well-sourced eggs, but if you are uncomfortable, just add a little milk with a dash of vanilla and nutmeg to the powdered sugar and butter for the frosting.
These eggnog cookies are gently sweet, slightly scone-like but also lightly spiced with eggnog flavor. The sweet eggnog frosting really finishes them off and I’m pretty sure it’s partly why they were an instant hit here. They’re a great addition to any cookie plate.
Tools to make these cookies (affiliate links)
See more of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Try these other tasty cookie recipes:
- Chocolate orange shortbread cookies
- Meyer lemon cookies
- Alfajores (dulce de leche sandwich cookies)
- Plus get more Holiday recipes in the archives.
- 1 egg
- 1/4 cup whole milk 60ml
- 1/4 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter 55g, 1/2 stick
- 1/4 cup sugar 50g
- 2 tbsp honey
- 1 cup all purpose flour 140g plain flour
- 1/4 tsp baking soda
Additional ingredients for frosting
- 1 tbsp unsalted butter 10g
- 1/2 cup confectioners sugar 70g icing sugar
- Preheat oven to 350F
- In a small bowl or jug, whisk together the egg, milk, vanilla and nutmeg. Remove 3tbsp from the mixture and set it aside, refrigerated, for later.
- Cream together the butter, sugar and honey. Add the remaining egg-milk mixture, flour and baking soda. Mix until well combined but try not to overmix (this can all be done in food processor/stand mixer).
- Take spoonfuls of the mixture, approx 1tbsp size, and place on a cookie sheet/lined baking sheet/tray with a bit of space between them. Try to smooth the sides a little (they will melt down a little as they cook but they won't become flat).
- Bake in the preheated oven for approx 12 minutes until just turning brown. Allow to cool completely.
- As the cookies cool, cream together the 1tbsp butter, confectioners sugar and 1tsp of the egg-milk mixture you saved earlier. Blend until smooth then drizzle this frosting over the cooled cookies. Allow to harden up. The cookies will keep refrigerated in a sealed container for a couple days.
Get some more eggnog inspiration for today’s Foodie Extravaganza:
Eggnog Cookies by Caroline’s Cooking
Eggnog Cheesecake by Karen’s Kitchen Stories
Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice
Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
Eggnog Loaf by Passion Kneaded
Alcohol Free Eggnog by Sneha’s Recipes
Frosted Eggnog Cookies by A Day in the Life on the Farm
Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
Vegan Eggnog by Cookaholic Wife
See all these other tasty cookies being shared for Christmas Cookie Week:
- Cardamom Shortbread by Culinary Adventures with Camilla
- Chocolate Coconut Almond Dipped Shortbread by Making the Most of Naptime
- Big and Chewy Chocolate Mint Chip Cookies by Cooking with Carlee
- Chocolate Oreo Peppermint Cake Mix Cookies by Soulfully Made
- Chocolate Sugar Cookie Recipe by Making Miracles
- Christmas Sprinkle Cookies by Books n Cooks
- Chunky Cranberry Double Chip Cookies by Family Around the Table
- Coconut Cherry Snowballs by Red Cottage Chronicles
- Coffee Shortbread Cookies by A Kitchen Hoor’s Advenutres
- Double Chocolate Nutella Sandwich Cookies by House of Nash Eats
- Grandma’s Gingersnap Cookies by Tip Garden
- Grinch Cookies by Strawberry Blondie Kitchen
- Heavenly Almond Cookies by Faith, Hope, Love & Luck Sruvive Despite a Whiskered Accomplice
- Red Velvet Whoopie Pies by The Freshman Cook
- Thin Mint Crinkle Cookies by Bear & Bug Eats
- Norwegian Chocolate Chip Cookies by Jolene’s Recipe Journal
- Opa’s Chocolate Chip Cookies by Kate’s Recipe Box
- Rudolph Reindeer Cookies by Everyday Eileen
- Snow Kisses by Cindy’s Recipes and Writings
- Snowflake Cookies by The Redhead Baker
- Toffee Chocolate Chip Cookies by The Bitter Side of Sweet
Remember to pin for later!