Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (2024)

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These Eggnog Cookies are insanely soft and chewy. You have to make them! Even if you don’t like eggnog, you will fall in love with these cookies.

Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (1)

Table of Contents

  • Eggnog Cookies
  • How to make Soft and Chewy Eggnog Cookies
  • Tips for the Best Eggnog Cookies
  • Get the Recipe

Eggnog Cookies

Eggnog is one of my favorite holiday flavors! I love them all, but as soon as eggnog hits the stores we start drinking it. I’m always stocking up on it so we don’t run out.

So naturally, when I decided to make an eggnog cookie it needed to not just have eggnog in it, but it needed to really taste like eggnog. And these cookies fit the bill! They are perfectly soft, chewy and eggnog flavored!

They are a lot like eating a sugar cookie, but with eggnog and some spices. Plus, the eggnog makes them even more chewy and soft! The edges are only slightly crunchy and they just stay soft. For days. Seriously awesome. And did I mention that they’re eggnog-y?

There’s also an optional eggnog icing you can use on the cookies. The one included with the recipe works great for drizzling over the cookies, but you could also frost the whole cookie with this eggnog icing.

Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (2)

How to make Soft and Chewy Eggnog Cookies

Making these cookies is SUPER simple! Just a few steps and a little time and you’re well on your way to your new favorite holiday cookie!

The first step in these cookies is to cream the butter and sugar together. It adds air to the mixture that helps give the cookies rise.

Next, you’ll add the egg and vanilla extract, then the eggnog. I would recommend sticking with a store bought eggnog (I use this one). I tried these out with a homemade eggnog and they didn’t bake as well. Each batch looked different than the previous one and just gave inconsistent results.

Finally, add the dry ingredients. Included in those are flour, baking soda and spices. There’s a combination of cinnamon, nutmeg, ginger and cloves. While it may seem weird to include the ginger, it really does add great flavor.

Roll the cookie dough into two tablespoon sized balls, roll them in some sugar and bake them! When they’re done, you can drizzle them with some eggnog icing, if you like.

The final cookies are amazing! Soft, chewy and SO full of flavor – not to mention easy to make!

Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (3)
Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (4)

Tips for the Best Eggnog Cookies

  • These cookies bake best with a store bought eggnog. With a homemade eggnog, they bake a little unpredictably.
  • Be sure to measure your flour accurately. Adding too much or too little can greatly affect how your cookies spread.
  • Your cookies can also be affected by the size of cookie dough ball you make. A larger ball will produce a cookie that spreads more. A smaller one will spread less. I’d recommend following the two tablespoons in the recipe for cookies that look like the ones in the photos.
  • These cookies puff up as they bake, but fall and get a little crackly on top as they cool, making them super soft and chewy.
  • This cookie dough doesn’t need to be refrigerated. If you decide to refrigerate it, you’ll want to bring it room temperature before baking so that they cookies spread properly.
Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (5)

More Great Eggnog-Filled Recipes:

Eggnog Cheesecake
Eggnog Cupcakes
Eggnog Crumb Cake
Eggnog Spice Blondie Cheesecake
Gingerbread Cookies with Eggnog Icing
Eggnog Layer Cake
Eggnog Macarons

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Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (6)

Recipe

Eggnog Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 11 minutes
  • Total Time: 56 minutes
  • Yield: About 20 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

These Eggnog Cookies are insanely soft and chewy. You have to make them! Even if you don’t like eggnog, you will fall in love with these cookies.

Ingredients

Eggnog Cookies

  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cups (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) eggnog
  • 34 tbsp sugar (additional, for rolling)

Eggnog Icing, optional

  • 1 cup (115g) powdered sugar
  • 23 tbsp eggnog
  • Pinch of nutmeg

Instructions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside.
3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and vanilla extract mix until well combined.
5. Add the eggnog and mix until well combined.

6. Add the dry ingredients and mix until the dough is well combined. It will be a little sticky, but should still be workable. Do not over mix.

7. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 9-11 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

10. If using the icing, combine the powdered sugar, 2 tablespoons of eggnog and nutmeg in a small bowl and whisk to combine. Add additional eggnog, as needed.

11. Drizzle the icing over the cookies and allow to dry. The icing will firm up and no longer be sticky, but won’t be as hard as something like royal icing.

12. Store the cookies in an airtight container at room temperature. Cookies should stay soft and chewy for 3-4 days.

Notes

If you’d like to fully frost the cookies (instead of just drizzling the icing on them), I recommend this eggnog icing. It’s a little more substantial for covering a full cookie and dries with a nice look and texture.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 167
  • Sugar: 11 g
  • Sodium: 98.7 mg
  • Fat: 7.5 g
  • Carbohydrates: 23 g
  • Protein: 2.2 g
  • Cholesterol: 29.5 mg

Categories

  • Christmas
  • Cookies
  • Fall and Holiday Favorites
  • Holidays
  • Recipes
  • Sweets and Treats

Recipe modified from Up in Cumming Magazine.

Enjoy!

Eggnog Cookies | Soft & Chewy 20 Minute Cookie Recipe (2024)

FAQs

How do you make cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

What makes a cookie soft instead of hard? ›

Soft-baked cookies are often made using a solid fat with a higher melting point, which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.

What makes a cookie soft and chewy or crispy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What is the secret ingredient to keep cookies soft? ›

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

What are three factors that contribute to a chewy cookie? ›

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Does melting butter make cookies chewy? ›

By switching up the technique, I omitted all the extra air that gets incorporated into the dough during creaming, and as a result, the cookies made with melted butter were significantly chewier and fudgier than those made with creamed butter.

What cookie ingredient that will rise and be softer? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

How do you make cookies soft fast? ›

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!

How to make baked cookies soft? ›

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Why put corn syrup in cookies? ›

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

Does baking powder make cookies crunchy? ›

Baking powder cookies: These were extra thick and tall, not chewy, more fluffy, and not quite as flavorful. Baking soda cookies: These cookies were well browned with slightly crispy edges, chewy interiors, and regular thickness. They didn't stale as quickly so they were more shelf stable.

What makes some cookies soft? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

What is the secret to making good cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

How to make cookie dough more moist? ›

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

References

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