Egg Nog Cookies

I’ve always loved egg nog, even when I was very young as it always seemed a very decadent treat that we only were able to enjoy over the holiday season. This year when I began my holiday baking, I knew I wanted to add a few recipes using egg nog to my baking list.

Every Christmas I make a number of the same family favorite cookie recipes for everyone to enjoy, though I do like to add a few new recipes into the mix each year as well to keep my holiday baking interesting.

This year, since I am going through my recent egg nog phase, I used this luxurious beverage to make a quick loaf, fudge, and even truffles, as well as these simple egg nog cookies. These are soft cookies, similar to my Ricotta Cheese Cookies, and the soft pillows of egg nog flavored cookies are lightly glazed, creating cookies the entire family will enjoy.

Buon Appetito!
Deborah Mele 

Egg Nog Cookies

Egg Nog Cookies

Yield: Makes 3 Dozen Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 Cup Unsalted Butter, Softened
  • 1 Cup Granulated Sugar
  • 1 Egg
  • 1 Cup Egg Nog
  • 3 1/4 Cups All-purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • Pinch of Salt
  • 1/2 Teaspoon Nutmeg


  • 1 1/2 Cups Powdered Sugar
  • 3 Tablespoons Egg Nog
  • 1/2 Teaspoon Nutmeg


  1. Preheat oven to 350 degrees F., and cover two baking sheets with parchment paper.
  2. In a bowl, beat together the butter and sugar until light and fluffy, then add the egg, and egg nog and mix well.
  3. Combine the flour, baking powder and soda, nutmeg and salt and add the egg nog mixture and stir just until mixed.
  4. Roll the dough into 1 inch balls and place on the prepared baking sheets.
  5. Bake the cookies for 8 to 10 minutes until set and lightly browned.
  6. Cool completely.
  7. To prepare the glaze, mix the powdered sugar and nutmeg in a bowl, then stir in the egg nog one tablespoon at a time until you have created a glaze the consistency of thick cream.
  8. Spread the glaze on the tops of each cookie, and allow to dry completely before storing in an airtight container.

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