Eggnog Cookies I Recipe -
Eggnog Cookies I Recipe

Eggnog Cookies I

Recipe by  

"A wonderful addition to your holiday cookie tray. Rich with egg and nutmeg."

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Ingredients Edit and Save

Original recipe makes 2 to 3 dozen Change Servings


  1. In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2006

I made these last night for a cookie tray. They smelled wonderful as they were baking. I doubled the nutmeg to give them a little more flavor. As is, I would give the recipe 3 stars, but I added a eggnog frosting to help them taste like eggnog (not just a sugar cookie) which bumped them up to 4 stars. Eggnog Frosting: 1/2 cup butter (beat until fluffly), beat with 3 c. powdered sugar, add 1/2 tsp. brandy extract and 4 TBSP. eggnog, beat an additional 2 min. *I added a few drops of yellow food coloring to the frosting to give it the look of eggnog. Overall, the cookie was good, but don't expect amazing.

Most Helpful Critical Review
Feb 02, 2004

These cookies were easy to make, and I could taste the eggnog flavor, but they reminded me of vanilla wafers. There was nothing to draw your attention to them on a platter of cookies. They were very plain looking, and rather non-descript. I will pass on making them again.


41 Ratings

Nov 20, 2005

I made a couple batches of these last Christmas, and people really loved them! I plan to make them again this year, however, I double the nutmeg and sprinkle extra nutmeg on when I bake them - makes for a more "eggnogy" flavor...otherwise, they taste a little like plain (but good) sugar cookies.

Dec 11, 2003

I was looking for a different kind of cookie to make this Christmas and I saw this recipe and thought I'd give it a try. I had my toughest critic taste it, my husband and he loved them. I thought they were easy to make and taste great. Leslie73

Dec 23, 2006

YUM!!! We made this tonight, and will be making at least two more batches for various family functions - I know the first one isn't going to make it until next week! These are tasty, but very plain looking. After the first sheet full, I sprinkled nutmeg over the tops - it really helps both the appearance and flavor. If you don't want to sprinkle more on top, then double the amt of nutmeg to get that eggnog flavor. My son loves eggnog, and he fell in love with these cookies! One note - my batter was really sticky, even after being refrigerated for quite a long time. It was humid here though, so it could have used some extra flour. I really liked them as well - of course, I like eggnog, but I also don't like super sweet cookies - these are more rich than sweet, which is just fine with me! To bake them, we used parchment paper over cookie sheets - I'd doubt these cookies will easily come off much of anything else! Just the nature of the cooky. They did just great, with no problems on burning or sticking. Thanks for sharing a tasty recipe!

Dec 15, 2003

Very nice taste, but a little tough to get off the baking sheets.

Dec 29, 2007

This recipe won the annual Christmas Cookie Contest at my mom's house last year. I made them on foil and peeled the foil off, and they came off great. I also drizzled white chocolate across the top to add a little pizzaz. This dough is very versitile, since you can made the base without the nutmeg and then divide it into three bowls, add nutmeg to one for eggnog cookies, white chocolate chips to another, and molasses and ginger/cinnamon to another and get three different kinds of cookies from one mixing of dough. If you beat the dough a long time the cookies turn out nice and chewey. If they are too flat for you, just add a little more flour to the recipe. I always bake a test batch before I put the flour in the fridge for any reason. This is a great recipe!

Dec 24, 2007

I rarely add salt to dishes like this. So I just didn't add the salt. The butter has some in it after all. And it wasn't needed. They were still wonderful, and tasty, without the salt. I liked how soft, and almost cake like the cookie can be. They plump up beautifully. It's definitly a keeper. I found, however, the cookie was too sweet! Some said rich, but I found it was sweet. I'll be cutting the 2 cups of sugar to 1 1/2 cups next time, and hope that's enough of a reduction. After reading the recipe was kind of bland, in terms of seasonings, I spiced it up, adding 1 tsp Cinnamon, 1/4 Allspice, 1/4 tsp Ginger, 1/2 tsp Cloves in addition to the 1/2 tsp Nutmeg, since this is how I spice my eggnog drink. It seemed logical to me to season eggnog cookies the same way. The spicing was good, and I will keep the measurements as is. Makes for a spicy cookie, but not too spicy (at least not for me). I used rum extract in my frosting, instead of vanilla. I really liked that addition. Though I haven't figured out exactly how much extract to use to make sure it's enough, but not overpowering. I'm still playing with that. Perhaps when I figure out how much I like I'll update this message. :) Thanks for the recipe!


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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