These classic eggnog sugar cookies are soft, chewy, and full of that cozy holiday flavor we all love.
They’ve got the perfect balance of warm spices and creamy eggnog richness, with a soft, buttery texture that melts in your mouth.
I make these every year once the weather cools down, and they never last more than a day in my house.
Whether it’s for a cookie swap, a holiday party, or just a sweet night in, this recipe always delivers.
Why I Love This Recipe
This is one of my go-to holiday bakes. It brings all the cozy vibes, tastes just like a glass of eggnog in cookie form, and comes together fast. Plus:
- No chilling needed — you can make them in under an hour
- They’re soft, chewy, and never dry
- Nutmeg gives that perfect holiday touch
- The eggnog makes them rich and flavorful
- Great for gifting or keeping all to yourself
Servings & Time
Servings: Makes about 24 cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Total Time: About 30 minutes
What You’ll Need
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (plus more for sprinkling)
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup eggnog (store-bought or homemade)
- 1 tsp vanilla extract
- Optional: extra nutmeg for topping
Pro Tips
- Use room temperature butter and egg — this helps everything cream together smoothly
- Don’t overbake! They’ll look slightly underdone in the center when you take them out
- Sprinkle with a little nutmeg before baking for extra festive flavor
- Let them rest 5 minutes on the pan before moving to a cooling rack — they’ll finish setting
- Make sure to measure flour properly — too much can make them dry
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- No eggnog? Use heavy cream plus a pinch of nutmeg as a sub
- Make them dairy-free: Use plant-based butter and dairy-free nog
- Add-ins: Try folding in white chocolate chips or chopped pecans
- Gluten-free: Swap flour for a 1:1 gluten-free blend
Make Ahead Tips
You can make the dough ahead and refrigerate for up to 3 days. Let it come to room temp for 30 minutes before scooping. Baked cookies freeze well up to 2 months — cool completely before storing in an airtight container.
How to Make Classic Eggnog Sugar Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt.
Step 2: Cream Butter and Sugars
In a large bowl, beat ¾ cup softened butter, 1 cup granulated sugar, and ½ cup packed light brown sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
Step 3: Add Egg, Eggnog, and Vanilla
Beat in 1 large egg, ½ cup eggnog, and 1 tsp vanilla extract until the mixture is smooth and well combined.
Step 4: Combine Wet and Dry
Gradually add the flour mixture to the wet mixture, mixing on low until just combined. Don’t overmix.
Step 5: Scoop and Place on Baking Sheet
Scoop dough using a 1 ½ tablespoon scoop or spoon onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Optional: sprinkle tops with a little extra nutmeg.
Step 6: Bake
Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, until edges are set and centers look just slightly underdone.
Step 7: Cool and Serve
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve on a festive plate or store for later.
Leftovers & Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temp. Dough can also be frozen in scoops and baked straight from frozen — just add 1–2 extra minutes.
Why This Recipe Works (Quick Science)
Eggnog adds moisture and fat, giving the cookies that rich, chewy texture. The combination of white and brown sugar helps them stay soft in the middle but still get that golden edge. Baking powder gives a slight lift so they don’t spread too flat. Chilling the dough isn’t needed thanks to the flour-to-fat ratio keeping the structure solid.
Common Mistakes
- Overbaking: The cookies firm up as they cool. If they look fully baked in the oven, they’ll be too hard later.
- Using cold butter: This can cause the dough to not mix properly and bake unevenly.
- Not measuring flour right: Scoop and level or weigh your flour. Too much = dry cookies.
- Skipping parchment paper: This helps cookies bake evenly and not stick to the tray.
What to Serve With
- Hot cocoa or a warm latte
- A cold glass of eggnog
- Vanilla ice cream for an indulgent treat
- A holiday cheese board if you’re hosting
FAQ
Can I make the dough ahead of time?
Yes! Chill for up to 3 days or freeze dough balls and bake as needed.
Can I use homemade eggnog?
Absolutely — just make sure it’s smooth and not too thick.
Do I need to chill the dough?
Nope! These bake up perfectly without chilling.
How do I keep them soft?
Store in an airtight container and don’t overbake — that’s key.
Can I double the recipe?
Yes, it doubles well for big batches. Just mix in stages if needed to avoid overworking the dough.
Now it’s your turn to make these soft, chewy eggnog sugar cookies! If you bake them, I’d love to hear how they turned out. Leave a comment with your tips, questions, or just to say you made them!
