Description

These cookies are the edible embodiment of the holiday season: buttery, soft, lightly spiced with nutmeg, and infused with creamy eggnog. They’re soft without being cakey, rich without being greasy, and absolutely irresistible. Perfect for cookie swaps, gift tins, or a cozy treat with a mug of cocoa.

Ingredients

Scale

Cookie Dough:

2 cups (4 sticks) unsalted butter, softened
3 cups granulated sugar
2 large eggs, room temperature
1 cup eggnog (full-fat recommended)
1 tsp ground nutmeg
2 tsp vanilla extract
6 cups all-purpose flour
2 tsp baking powder
1 tsp salt (or ½ tsp if using salted butter)

Optional Toppings:

Cinnamon-sugar: 1/4 cup sugar + 1 tsp cinnamon
Eggnog glaze: 1 cup powdered sugar + 1–2 tbsp eggnog

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

2. Cream Butter & Sugar

In a large bowl, beat butter and granulated sugar on medium-high for 2–3 minutes until pale and fluffy.

3. Add Wet Ingredients

Beat in eggs, one at a time, fully incorporating each.
Add eggnog, vanilla, and nutmeg; mix until smooth.

4. Combine Dry Ingredients

Whisk together flour, baking powder, and salt in a separate bowl.

5. Make the Dough

Gradually add dry ingredients to wet on low speed in 3 parts.
Mix just until no dry streaks remain; do not overmix.

6. Scoop Cookies

Using a tablespoon or cookie scoop, drop dough onto prepared sheets, spacing 2 inches apart.

7. Bake

Bake 8–10 minutes until edges are lightly golden; centers may appear slightly underdone.
Cool on sheet 5 minutes, then transfer to wire racks to cool completely.

8. Optional Toppings

While warm: sprinkle cinnamon-sugar.
Once cooled: drizzle eggnog glaze.

Notes

Spiced Cider Twist: Replace eggnog with spiced apple cider; swap nutmeg for 1 tsp cinnamon + 1/4 tsp allspice.
Boozy Upgrade: Add 2 tbsp dark or spiced rum in place of some eggnog.
Gluten-Free: Use a 1:1 gluten-free baking blend.
Brown Butter Cookies: Brown the butter first for a nutty depth, then let cool before mixing.
Cranberry Addition: Fold in 1 cup dried cranberries at the end for tart bursts.

Nutrition

Calories: 140 Cal Per Serving
Sugar: 9g
Fat: 7g
Carbohydrates: 18g