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Photograph of eggnog cookies stacked on top of eachother with eggnog in the background.

Eggnog Cookies

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes + 30 minutes chilling
  • Cook Time: 30 minutrd
  • Total Time: 1¼ hours
  • Yield: 3 dozen cookies (36) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cookies


A cross between a snickerdoodle, sugar cookie, and a vanilla wafer, these eggnog cookies have crisp exteriors, chewy interiors and are enhanced with the beloved flavors of eggnog—nutmeg and rum. 




  • 1¾ cups all-purpose flour (7 ⅜ ounces) 
  • ¾ cup whole-wheat pastry flour (2¾ ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon grated fresh nutmeg
  • ¼ teaspoon table salt
  • ¾ cup unsalted butter (12 tablespoons), softened
  • ½ cup packed light brown sugar (3½ ounces)
  • ½ cup granulated sugar (3⅝ ounces)
  • ¼ cup shortening
  • 1 large egg + 1 large yolk
  • 2 teaspoon rum extract
  • ¼ teaspoon pure vanilla


  • ½ cup confectioners’ sugar
  • ½ teaspoon grated fresh nutmeg


Whisk together flour, whole-wheat flour, cream of tartar, baking soda, ½ teaspoon nutmeg, and salt.

Using a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and shortening together on medium speed until light and fluffy and pale in color, 5 minutes.

Scrape down sides of bowl, add egg, yolk, rum extract, and vanilla and beat until incorporated; scraping down sides of bowl as needed.

With mixer on low speed, add flour in 4 additions and mix just until combined; chill dough at least 30 minutes or up to 3 days.

Heat oven to 400° with racks set in upper-middle and lower-middle position; line two baking sheets with parchment paper.

Working with 1 tablespoon of dough at a time (20 grams), roll into balls and arrange 2 inches apart on prepared baking sheets.

Bake cookies until edges are lightly browned, 8–10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets 5 minutes, then transfer to wire racks to cool completely. Repeat rolling and baking with remaining dough.

Whisk together confectioners’ sugar and ½ teaspoon nutmeg; transfer to a fine-mesh sieve and dust cookies with sugar mixture.

These cookies are best eaten within first 3 days of baking but last up to 1 week.


Equipment you’ll need:

  • Stand mixer or hand-held mixer
  • Fine-mesh sieve or flour duster
  • Baking sheets

To make these gluten-free, use a 1:1 gluten-free flour blend for the all-purpose flour and the whole-wheat pastry flour

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