Eggnog Cookies with Creamy Eggnog Glaze

Eggnog Cookies with Creamy Eggnog Glaze

These round eggnog drop cookies have soft, nutmeg-spiced centers and edges that turn lightly golden in the oven. A short chill makes the dough easier to scoop and helps the cookies hold their shape.

The creamy eggnog topping is closer to frosting than a pourable glaze. Spread it thickly over completely cooled cookies, then swirl it with a spoon or spatula.

Ingredients

For the cookies

• 2 1/4 cups all-purpose flour (280g)
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened (115g)
• 3/4 cup granulated sugar (150g)
• 2 large egg yolks
• 1/4 cup eggnog (60ml)
• 1 teaspoon vanilla extract

For the frosting

• 1/2 cup unsalted butter, softened (115g)
• 2 cups powdered sugar (240g), plus more as needed
• 1/4 teaspoon ground nutmeg, plus a little more for topping if desired
• 1/2 teaspoon vanilla extract
• 1–3 tablespoons eggnog, as needed

Store-bought eggnog provides a more consistent thickness; homemade eggnog may change how much the frosting needs. If using salted butter, reduce or omit the salt in the dough. For a stronger eggnog-like note, add an optional 1/4 teaspoon rum extract to the dough or frosting.

How to Make Eggnog Cookies

1. Prepare the oven and dry ingredients: Preheat the oven to 350°F (175°C) with a rack in the center. Line a light-colored rimmed baking sheet with parchment. Whisk together the flour, baking powder, 1/2 teaspoon nutmeg, cinnamon, and salt.
2. Mix the dough: In a separate bowl, beat the cookie butter and granulated sugar until light and creamy, about 3–4 minutes. Beat in the egg yolks, 1/4 cup eggnog, and 1 teaspoon vanilla. The mixture may look slightly separated. Add the dry ingredients and mix just until no dry flour remains.
3. Chill: Cover the soft dough and refrigerate for 20–30 minutes, until easier to scoop. This brief chill helps limit spreading without turning the dough into a roll-out cookie dough.
4. Scoop and bake: Place 2-tablespoon portions about 2 inches apart on the prepared sheet. Bake uncovered, checking at 9 minutes. Most batches take 10–12 minutes; remove the cookies when the tops look set and the edges are just beginning to turn golden. Rotate the sheet once near the midpoint if your oven browns unevenly.
5. Cool: Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Use a cool baking sheet for subsequent batches to help limit spreading.
6. Make the frosting: Beat the frosting butter until smooth. Beat in the powdered sugar, remaining 1/4 teaspoon nutmeg, and 1/2 teaspoon vanilla. Add eggnog gradually until the frosting is thick but easy to spread.
7. Frost and set: Spread a generous layer over each cooled cookie, leaving a narrow golden rim. Make a circular swirl with the back of a spoon or a small offset spatula. Add a light dusting of nutmeg if desired. Let the frosting settle for about 30–45 minutes before arranging or storing the cookies.

How to Tell When the Cookies Are Done

The tops should look set, while the centers remain pale and soft-looking. Don’t wait for the centers to brown: cookie size and oven behavior can shift the bake time, and extra browning can dry them out. If you’re unsure how much the dough will spread, bake one or two cookies before portioning the rest.

How to Get Thick, Swirled Frosting

Add the eggnog a little at a time. The frosting should spread without running off the cookie and should hold a soft swirl. If it is too stiff, beat in eggnog a teaspoon at a time; if it is too loose, add powdered sugar a tablespoon at a time. Warm cookies will melt the butter-based topping, so wait until they are completely cool.

Serving and Storage

Serve the cookies on a platter or alongside a glass of eggnog. For another buttery cookie on a holiday tray, try these Cranberry Orange Shortbread Cookies.

Once the frosting has settled, store the cookies in an airtight container in the refrigerator. Storage advice for eggnog-topped cookies varies; refrigeration is the cautious choice for this eggnog-containing frosting. Avoid stacking them until the topping is firm, and separate layers with parchment if needed. Let the cookies sit briefly toward room temperature before serving, if desired.

To make the dough ahead, keep it covered in the refrigerator and portion it while still cool. Baked, unfrosted cookies can be frozen in an airtight container; thaw and frost them before serving. You can also freeze portions of dough and bake them from cold, checking the visual doneness cues and allowing a little extra time if needed.

Nutrition

Approximate nutrition per cookie, based on 18 cookies: 250 calories, 3g protein, 11g fat, and 36g carbohydrates. Approximate nutrition per 100g: 445 calories, 5g protein, 20g fat, and 64g carbohydrates. Values vary with ingredient brands, cookie size, and the amount of eggnog used in the frosting.