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Eggnog Cookies

Print Recipe
5 from 3 votes
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 45 minutes
Total Time 1 hour 12 minutes
Yield 19 cookies
Category Dessert
Cuisine Cookies


Eggnog meets Snickerdoodle in these eggnog cookies with crisp exteriors and chewy interiors.



  • cups (313g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon grated fresh nutmeg
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter (12 tablespoons), softened
  • ½ cup (100g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) shortening
  • 1 large egg + 1 large yolk
  • 2 teaspoon rum extract
  • ¼ teaspoon pure vanilla extract

Sugar Dusting

Eggnog Glaze

  • cups (260g) confectioners' sugar
  • 6 tablespoons (100g) eggnog
  • ¼ teaspoon grated fresh nutmeg
  • pinch kosher salt



  • Whisk together 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 45 minutes or up to 1 day.
  • Heat oven to 400°F (204ºC)with rack set in middle position; line two baking sheets with parchment paper.
  • Using a #24 cookie scoop, scoop dough then set on prepared sheets, 6 dough balls per sheet.
    scoops of cookie dough on a parchment lined baking sheet
  • Bake cookies, one sheet at a time, until edges are lightly browned and centers are puffed but still look slightly raw, 10–12 minutes, rotating sheet halfway through baking.
    yellow-hued cookies on a parchment lined baking sheet
  • Let cookies cool on sheet 5 minutes, then transfer to wire racks to cool completely. Repeat scooping and baking with remaining dough.

Sugar Dusting

  • If you prefer to finish cookies with sugar dusting: Whisk together confectioners’ sugar and ½ teaspoon nutmeg; transfer to a fine-mesh sieve and dust cookies with sugar mixture.

Eggnog Glaze

  • If you prefer to finish cookies with glaze: whisk together confectioners sugar, eggnog, nutmeg and salt. Drizzle over cookies and allow to dry 30 minutes before storing.
    yellow-hued snickerdoodle cookies with glaze set on a wire rack
  • These cookies are best eaten within first 3 days of baking but last up to 1 week.


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


Serving: 1cookieCalories: 99kcalCarbohydrates: 11gProtein: 1gFat: 5.5gSaturated Fat: 3gCholesterol: 21mgSodium: 19mgFiber: 0.5gSugar: 5.5g
Keywords Eggnog Cookies, Eggnog Snickerdoodles
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