Eggnog Cookies
Published 11/26/2023
This post may contain affiliate links. Please read our disclosure policy.
These creative eggnog cookies are going to be your new favorite holiday cookie. It has all the flavors you love from traditional eggnog, all in a deliciously soft and chewy cookie. We used cream cheese to make these delicious cookies super rich and decadent. It’s the perfect treat for the holiday season!
Whether you’re looking for easy cookies to make for holiday parties or your upcoming holiday cookie exchange, this eggnog cookie recipe sure knows how to deliver. Made with real eggnog, rich cream cheese, and the perfect amount of spice, you’ll get to enjoy all the holiday flavors you crave this time of year.
If you’re not a huge baker, don’t worry! These eggnog cookies are incredibly easy to make. Just make your cookie dough following our easy step-by-step directions, then scoop the dough onto a baking sheet, bake ’em in the oven, and allow the cookies to cool. After that, make the frosting and spread it on your delicious holiday cookies.
What You Need for Eggnog Cookies
The obvious star of this recipe is the eggnog! Whether you have leftover eggnog from a gathering or make a special run for a carton, these cookies need it! Otherwise these cookies us very basic cookie ingredients.
What You’ll Need to Make It
- Stand mixer: You’ll need a stand mixer to whip the cookie dough so the cookies come out perfectly light and airy.
- 1.5-tablespoon cookie scoop: Having a cookie scoop will ensure that each cookie bakes evenly and comes out the same size.
Variations and Substitutions
All-purpose flour: If you want to make a gluten-free version of these cookies, you can substitute the all-purpose flour for a gluten-free baking mix.
Eggnog: You can use any type of eggnog for this recipe. For a dairy-free version, try using almond or coconut milk eggnog.
Spices: If you’re not a fan of nutmeg, you can substitute it with an equal amount of ground ginger or allspice.Vanilla extract: For a little twist, try using rum extract instead of vanilla extract for a boozy flavor.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
Storage + Freezer Directions
Store any leftover eggnog cookies in an airtight container in the fridge for up to 5 days.
To freeze, place your eggnog cookie in a freezer-safe, airtight container or bag separated by wax or parchment paper. Store them in the freezer for up to 3 months.
Serving Suggestions
These chewy eggnog cookies taste even better enjoyed with a savory and delicious meal. We recommend comfort foods like this Cheesy Shepherd’s Pie, Creamy Chicken Soup, or Chili Mac and Cheese. You also can’t go wrong with some cheesy appetizers like our Cream Cheese Stuffed Mushrooms, Cheesy Hot Crab Dip, or Cream Cheese Crab Rangoon Dip.
Eggnog Cookies
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 4 oz. cream cheese, softened
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup eggnog
Eggnog Frosting
- ¼ cup unsalted butter, softened
- 4 oz. cream cheese, softened
- ¼ cup eggnog
- 4.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉.
- Add all of the dry ingredients to a mixing bowl. Whisk to combine. Set aside.
- Next, add the cream cheese, butter, and sugar to the bowl of a stand mixer and whip until light and fluffy. About 3 minutes.
- Add the egg, vanilla extract, and eggnog to the stand mixer and whip to combine.
- Slowly add the dry ingredients to the wet and mix on medium until a dough has formed. You may need to scrape the sides and bottom of the bowl. The dough should be a little sticky.
- Use a 1.5-tablespoon cookie scoop to scoop dough. Place on a cookie sheet and repeat.
- Bake for 10-12 minutes.
- Once the bottoms are golden brown remove from the cookie sheet immediately and transfer to a cooling rack.
- To make the frosting, add all of the ingredients to a large mixing bowl. Using a hand mixer whip until stiff peaks form.
- When the cookies have cooled frost them and dust with ground cinnamon.
Tips & Notes
- These cookies are light and airy. They will not spread when cooking.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
