Knock the Eggnog Dessert Recipes out of the park with these Delicious Eggnog Cookies. Yum!
Eggnog Dessert Recipes: Delicious Eggnog Cookies
Disclaimer: I ate these eggnog cookies for breakfast for two days in a row. All kidding aside, I really did. These cookies were so moist and delicious with my morning coffee that I just couldn’t resist. And, let’s be honest, eggnog dessert recipes are so stinkin’ good anyways. If you’re out of Eggnog at home, or can’t leave the house, I found a recipe for homemade eggnog – unbelievable!
And, the great news is that these cookies are pretty simple to make. I’d classify them as a drop cookie, although I did roll them for a hot second before putting them on the baking sheet (I have this one and it’s my absolute favorite and so cheap!)
Here’s how I made mine and I promise you’ll love them when you bake them up. 🙂
See more dessert recipes!
Eggnog Dessert Recipes: Delicious Eggnog Cookies
Ingredients
- 1 c. softened butter
- 1 c. sugar
- 1 c. eggnog
- 1 egg beaten
- 3 and 3/4 c. flour
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1/2 t. nutmeg
- Frosting:
- 1 and 1/2 c. powdered sugar
- 1/4-1/2 c. eggnog (to spreading consistency
- 1 tsp. light Karo Syrup
Instructions
- Mix together butter and sugar.
- Add in eggnog and egg.
- Add flour, baking powder, baking soda, salt and nutmeg.
- Chill for atleast one hour.
- Drop by teaspoonfuls (I rolled mine for a second) onto greased baking sheet.
- Bake at 350 degrees for 8-10 minutes.
- When you pull them out out the oven, push tops with the bottom of a greased flat bottom glass to flatten a bit.
- Cool on drying rack.
- Frost with eggnog frosting and sprinkle with nutmeg (the karo syrup makes the frosting harden a bit when dry)
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I made these today and they are phenominal! I halved the recipe when trying a new one, but made an oops and added 1 c. of eggnog…to counter act that faux pas I added some flour to make a stiffer batter, but they are so good…extra “eggnoggy” I have one question…If I put eggnog in with confectionary sugar do I refrigerate the cookies after the frosting is firm? Thank you for a new favorite Christmas cookie in our home!
JoAnn
The recipe calls for 1 cup of eggnog and the dough needs to chilled for an hour. I just made my dough and panicked when I read your comment because I put in 1 cup too.
I wish I had read all these comments prior regarding the nutmeg and vanilla. I’ll add some vanilla to my icing to add more flavor.
Oops I missed that you halved the recipe! 🙂
Hi Joann, Glad to hear you liked the cookies! I didn’t refrigerate mine and we’re all still here so I assume they’re safe to sit out 🙂 Thank you for leaving your experience!
These turned out pretty good!
I would add a little vanilla to the batter, or some more nutmeg. I needed to bake them for roughly 12 min because of my elevation. Also, I experimented and discovered that it is best to make this on a thick-bottomed cookie sheet with parchment paper.
Thanks for sharing!
These are soooooo good! What a great holiday cookie, especially for eggnog lovers (and who isn’t)! As one of the other commenters suggested, I doubled the nutmeg to 1 tsp. and added 1 tsp. vanilla extract. These bake up perfectly, not spreading too much and they look so nice with the frosting and spritz of nutmeg. I made them for our church coffee bar and for a bake sale. They were a hit!
Can you omit the Kara syrup or use honey or something else?
Hi Lisa, I am not sure if you can use something in place of the Karo syrup. This is a trick that many store bakeries use to get that “glossy” looking frosting on their cookies, so I use it too. 🙂
Just wondering if you can freeze these???
Awesome recipe.. i will definitely try this..
These were awful. They baked up like biscuits. Yuck. I was going to take them to a party tomorrow, but I’ll have to think of something else to bring now. Don’t waste your time or your ingredients.
Just made them AGAIN and they are delicious – did you see that you are supposed to push them down once out of oven? I dont think you made them correctly if you dont think they turned out edible. haha
Yes! This was my experience as well. Gross.
That’s supposed to be 1 star. Why it’s 5? Idk. Yuck.
did you use a tablespoon or teaspoon of ingredients? They t. stands for teaspoon but at first I wasn’t sure if you used a tablespoon instead of teaspoon that would make them turn out awful…
In recipe you say 1t. Baking powder and with the karo syrup you say tsp, so is that t. a teaspoon or tablespoon?
They’re both a teaspoon. I just made these and they’re freaking delicious. Follow the recipe 🙂
T is for tablespoon; t is for teaspoon.
I love these cookies. I did add a little vanilla and a little more nutmeg as they said above and they were delicious. I also liked the frosting to which I added a tch of bourbon. Yum!
How do you make the frosting? Not sure if I missed something
Just kidding I saw the recipe AFTER I posted. Whoops!
I just made these and really feel like I’m missing something. I followed the recipe and they taste and smell exactly like cornbread. Do you have any idea why? Gladly my boyfriend and family like cornbread haha but still kinda disappointing I ended up throwing out some of the batter I felt enough was enough I didn’t need all the “cookies”. Any suggestion would be helpful! Also I would rate this a 2 star but it won’t let me for some reason.
In the past I have had a similar problem where home baked goods taste like cornbread. My experience was with red velvet cup cakes and blueberry muffins. I discovered it was the way I was cleaning my oven. I switched to baking soda and vinegar and no longer have the issue where food tastes like cornbread. Another way to clean naturally is to use the oven clean option where the food burns off. Make sure nothing is in the bottom drawer or on the stove. I hope this solves your issue
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Mine came out like cornbread too as someone else mentioned and the problem is definitely not my oven as someone suggested to the other persons cornbread post. I made everything just as the recipe says, using teaspoon as the measurements so that wasn’t an issue, I put the dough in the refrigerator for over 1 hour and pressed the dough down as directed. Seems like a lot of flour and given the cornbread-like taste and texture, maybe that’s the problem? Also I used a kitchen aid mixer, maybe I should have hand mixed instead? I wanted these to work so badly, was bummed when they came out so awful. Wish this recipe was better, I’m an experienced baker and feel it was lacking a lot of direction to be able to accurately replicate it.