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Eggnog Cookies
Prep Time
15 mins
Cook Time
11 mins
Chilling time
3 hrs
Total Time
26 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
For the cookies
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 tsp kosher salt
  • 2 tsp bourbon
  • 1 egg
  • 1/2 cup eggnog
For the glaze
  • 2 cups powdered sugar
  • 2 tsp bourbon
  • 2 tbs eggnog
  • freshly grated nutmeg and/or colored sanding sugar, for garnish (optional)
To make the cookies
  1. In a medium-sized bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Set the bowl aside.

  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the bourbon, egg, and and eggnog. Beat until combined. Scrape the sides of the bowl as necessary.

  3. Bit by bit, add the flour mixture and mix until combined. Again, scrape down the sides of the bowl as needed.

  4. Refrigerate the cookie dough for at least 3 hours. 

  5. Scooped the dough, using a ~1.5 tbs cookie scoop, onto parchment paper-lined baking sheets.

  6. Preheat the oven to 350 degrees F. Bake 9-11 minutes or until the cookies are golden around the edges.

  7. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

To make the glaze
  1. Combine the powdered sugar, bourbon, and eggnog in a small bowl. Stir until the glaze comes together. 

  2. Drizzle over the cooled cookies and top with some freshly grated nutmeg and/or colored sanding sugar, if desired.