Eggnog Cookies

These eggnog cookies are fun, festive, flavorful, and perfectly irresistible.

Eggnog Cookies Ingredients

These are the ingredients you'll need to make this festive eggnog cookie recipe:

• Flour: This eggnog cookie recipe starts with all-purpose flour.
• Baking powder: Baking powder acts as a leavener, which means it helps the cookies rise.
• Spices: These eggnog cookies are spiced with nutmeg and cinnamon.
• Sugar: White sugar sweetens things up.
• Butter: Butter adds moisture and richness.
• Eggnog: Buy store-bought eggnog or use leftover homemade eggnog.
• Egg yolks: Use just the egg yolks for the moistest, most decadent results.
• Vanilla: A teaspoon of vanilla extract enhances the overall flavor.

How to Make Eggnog Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these eggnog cookies:

1. Beat the butter and sugar together. Add the remaining wet ingredients.
2. Gradually beat in the flour, baking powder, and spices.
3. Drop the dough on a prepared baking sheet. Sprinkle with nutmeg.
4. Bake in the preheated oven until the edges are golden.

How to Store Eggnog Cookies

Allow the cookies to cool, then transfer them to an airtight container. Store at room temperature for up to four days.

How to Freeze Eggnog Cookies

Yes, you can freeze eggnog cookies. Arrange the cooled cookies on a baking sheet, cover, and freeze for a few hours or up to overnight. When the cookies are frozen, transfer them to zip-top bags or another freezer-safe container. Freeze for up to one month. Thaw in the refrigerator.

Allrecipes Community Tips and Praise

"These cookies were great...a good way to use up excess eggnog in my fridge," says Kathryn. "I sprinkled a bit of cinnamon sugar on top afterwards. They were a hit at my work party!"

"They're soft and have just the perfect amount of spice," raves Jaay. "You will always find eggnog cookies among my holiday baking goodies somewhere."

"I made these cookies for a cookie exchange and they turned out great," according to Nanatte Jones. "My family enjoyed them and we're looking forward to baking these every year."

Editorial contributions by Corey Williams