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Eggnog Cookies

Eggnog cookies are tender, nutmeg-scented drop cookies finished with a smooth eggnog glaze. Chilling the dough for 30 minutes helps them bake up with set edges and soft-looking centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg yolk large
  • 0.5 cup eggnog
  • 1 tsp vanilla extract
For the glaze
  • 1 cup confectioners’ sugar
  • 2 tbsp eggnog
  • 0.125 tsp ground nutmeg

Equipment

  • 1 electric mixer
  • 2 18x13-inch rimmed baking sheets

Method
 

Make the dough
  1. Whisk the flour, baking powder, 1/2 teaspoon nutmeg, and salt together in a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the egg yolk, eggnog, and vanilla until combined; the mixture may look slightly curdled.
  4. Mix the flour mixture in on low just until no dry streaks remain.
  5. Cover the dough and refrigerate for 30 minutes.
Bake the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Drop rounded 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart.
  4. Bake for 10–12 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and the centers look just set.
  5. Let the cookies cool on the baking sheets for 5 minutes.
  6. Transfer the cookies to a wire rack to cool completely.
Glaze the cookies
  1. Whisk the confectioners’ sugar, 2 tablespoons eggnog, and 1/8 teaspoon nutmeg in a small bowl until smooth.
  2. Drizzle the glaze over the cooled cookies.
  3. Let the glaze set before serving.

Notes

For the best finish, let the cookies cool completely before glazing. Store airtight at room temperature for up to 4 days; freeze unglazed cookies for up to 2 months. For a dairy-free version, use dairy-free butter and eggnog.