Eggnog Cookies with Nutmeg Glaze Recipe

Oh, you are in for a treat! This Eggnog Cookies with Nutmeg Glaze Recipe has become one of my absolute favorites for the holiday season—and trust me, it’s not just because of the festive flavors. The soft, tender cookies paired with that warm, spiced nutmeg glaze create a cozy, delicious bite every single time. When I first tried this recipe, I was amazed at how it perfectly captures the essence of eggnog in cookie form, and I can’t wait for you to make it and fall in love too.

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Ingredients You’ll Need

For the best Eggnog Cookies with Nutmeg Glaze Recipe, the ingredients come together like a little holiday symphony. Using real eggnog makes a world of difference, and freshly grated nutmeg elevates the whole experience. Here’s what you’ll want to have on hand before you start baking.

• Flour: Make sure to spoon your flour gently into the measuring cup instead of scooping—it helps avoid gummy or dense cookies.
• Baking soda and baking powder: These help the cookies rise just enough for a soft texture without spreading too thin.
• Cream of tartar: A key player to keep the cookies tender and give a little lift.
• Nutmeg: Adds that authentic eggnog spice; I usually go with 1 teaspoon in the dough and hit a little extra in the glaze.
• Butter: Use softened, not melted, for the best creaming with sugars.
• Granulated sugar & brown sugar: The combo keeps sweetness balanced and chewy.
• Eggs: They bind everything nicely and add moisture.
• Eggnog: For that unmistakably festive flavor; I recommend Shamrock Farms if you can find it.
• Vanilla or rum extract: Rum really enhances that holiday vibe,but vanilla works great too.
• Sugar and extra nutmeg for coating: This creates a sweet, spicy crust on one side of each cookie.
• Powdered sugar, eggnog, and nutmeg for the glaze: The luscious drizzle that makes these cookies extra special.

Variations

I love that this Eggnog Cookies with Nutmeg Glaze Recipe is such a great base to tweak based on what mood I’m in or what goodies I have on hand. Feel free to play around — that’s half the fun!

• Almond Extract Twist: I once swapped the vanilla for almond extract, and my family went wild over the nutty, cozy aroma it brought out.
• Dairy-Free Version: Use a plant-based eggnog and vegan butter, and you’ll still get deliciously good cookies with just a slight flavor variation.
• Extra Spicy: Adding a dash of cinnamon or cloves amps up the warmth, perfect for those chilly evenings.
• Gluten-Free Adaptation: Swap in a 1-to-1 gluten-free flour blend for an allergy-friendly version—just note the texture might be a bit different.

How to Make Eggnog Cookies with Nutmeg Glaze Recipe

Step 1: Prep the Dry Ingredients

Start by sifting together your flour, baking soda, baking powder, cream of tartar, and nutmeg. I can’t stress enough how gently spooning the flour into your measuring cups avoids accidentally adding too much—this little trick saved my cookies from being dense and flat more than once. Set this bowl aside while you cream the butter and sugars.

Step 2: Cream Butter and Sugars

In a separate large bowl, beat the softened butter with both the granulated and brown sugars until light and fluffy. This usually takes me around 3-4 minutes with an electric mixer on medium speed. A fluffy base here means light cookies with a nice crumb—don’t rush this part!

Step 3: Mix Wet Ingredients and Combine

Add in the eggs, eggnog, and your choice of vanilla or rum extract to the creamed butter and sugar. Mix well until everything is incorporated. Then gently fold in your dry ingredients just until combined. The dough will be thick and a bit stiff, especially after chilling, so don’t be tempted to overmix, or you’ll lose that tender texture.

Step 4: Chill the Dough

Cover the bowl or wrap your dough in plastic wrap and chill for at least an hour. I’ve found this step is crucial—refrigeration firms the dough and prevents the cookies from spreading too much, keeping them soft and just a bit puffy. If you’re short on time, 30 minutes works, but don’t skip it entirely.

Step 5: Shape and Coat the Cookies

When you’re ready to bake, preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls. In a small bowl, stir together sugar and nutmeg for the topping, then roll each dough ball on one side through this mixture to coat nicely. This gives a wonderful sparkly and spicy crust on one side of the cookie that makes them irresistible.

Step 6: Bake and Cool

Place your coated dough balls on a greased or lined baking sheet, spaced evenly. Bake for 8-9 minutes—set a timer and don’t overbake! They’ll look just set and slightly soft in the center; they’ll firm up as they cool. Let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Step 7: Make and Drizzle the Nutmeg Glaze

While the cookies cool, mix powdered sugar, eggnog, and ½ teaspoon nutmeg into a smooth glaze. Drizzle this over your cooled cookies using a spoon or piping bag. The glaze stays slightly soft and deliciously spiced, so it’s best not to stack the cookies after glazing to keep that perfect texture.

How to Serve Eggnog Cookies with Nutmeg Glaze Recipe

Garnishes

I often like to add a light dusting of freshly grated nutmeg or a tiny sprinkle of crushed toasted pecans over the glaze right after drizzling—adds a subtle crunch and extra holiday cheer. Sometimes a few festive sprinkles work too if you’re baking with kids!

Side Dishes

These cookies are fantastic alongside hot cocoa, warm apple cider, or a simple cup of strong coffee to balance the sweetness. They also go surprisingly well plated next to a slice of spiced pumpkin bread or even a creamy cheesecake at holiday gatherings.

Creative Ways to Present

For a party, I like arranging these cookies in a circle on a festive platter with sprigs of fresh rosemary or pine for that winter wonderland look. Wrapping a few in cellophane tied with a twine bow also makes a sweet handmade gift that everyone asks about!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separated by parchment paper to protect the glaze. They usually stay fresh for up to 4-5 days, although they rarely last that long in my house!

Freezing

If you want to make these ahead of time, dough freezes beautifully. I portion the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, just add a minute or two to baking time. Glazed cookies freeze okay too, but I prefer glazing after thawing so it stays fresh and glossy.

Reheating

Warm your cookies for 5-10 seconds in the microwave or a few minutes in a 300°F oven to soften the glaze before serving. Be careful not to overheat or the glaze can melt away too much.

FAQs

Final Thoughts

This Eggnog Cookies with Nutmeg Glaze Recipe feels like a warm hug from an old friend during the holidays. Every time I bake them, I’m reminded of cozy family moments and slow afternoons filled with laughter and good food. I hope you give these a try and watch your family and friends fall for the comforting, festive flavor just like mine did. Trust me—these cookies deserve a spot on your holiday table and your cookie swaps!

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