If you’re searching for a delicious twist on your holiday baking, this Vanilla Eggnog Cookie Recipe is an absolute must-try. These cookies beautifully blend the warm, comforting flavors of vanilla and eggnog with a hint of festive spices, creating a soft, sumptuous treat that instantly feels like a celebration. Whether you’re baking for a holiday party or cozying up with loved ones, these cookies bring a nostalgic, joyful essence to every bite. Trust me, once you try this Vanilla Eggnog Cookie Recipe, it’ll become your go-to festive favorite year after year.
Ingredients You’ll Need
Gathering ingredients for this cookie recipe is delightfully simple. Each component plays a crucial role, whether it’s to enhance flavor, provide that perfect texture, or add just the right festive touch.
- Salted butter, 3/4 cup (1 1/2 sticks): Room temperature butter ensures creamy, rich dough that bakes up tender and flavorful.
- Brown sugar, 3/4 cup packed: Adds a deep sweetness and moisture that keeps your cookies soft and chewy.
- Egg, 1 (at room temperature): Helps bind the ingredients while adding richness.
- Bourbon, 2 tablespoons (optional): A splash for those who want a hint of warmth and depth; feel free to skip if you prefer.
- Vanilla extract, 2 teaspoons: Essential for that signature vanilla scent and flavor in the dough.
- All-purpose flour, 2 cups plus 2-4 tablespoons if needed: Provides structure, with a little extra flour if the dough feels too soft.
- Cinnamon, 1/2 teaspoon: Adds subtle holiday spice that pairs perfectly with the milkiness of eggnog.
- Grated nutmeg, 1/4 teaspoon: The classic eggnog spice that completes the seasonal flavor profile.
- Baking soda, 1/2 teaspoon: Helps the cookies rise and gives them that lovely lightness.
- Kosher salt, 1/2 teaspoon: Balances sweetness and enhances overall flavor.
- Powdered sugar, 2 cups: For the decadent vanilla glaze that coats each cookie.
- Vanilla extract, 1 tablespoon: Used in the icing to keep the flavor punchy and smooth.
- Grated nutmeg or cinnamon, 1/4 teaspoon: The perfect little hint in the glaze to tie the whole cookie together.
- Eggnog, 1/2 cup (or milk/water as substitute): For mixing into the icing to create that signature silky finish.
- Edible gold dust, vanilla sugar, and/or sprinkles: Optional decorations to elevate your cookies to festive charm.
How to Make Vanilla Eggnog Cookie Recipe
Step 1: Cream Butter and Sugar, Add Flavors
Start by beating your softened butter and brown sugar together until silky and creamy. This step is key because it incorporates air that will help your cookies stay tender. Next, mix in your egg to bind everything smoothly, and if you’re using bourbon, add that now—it gives a lovely warmth that smells like the holidays in a glass. Finish by blending in the vanilla extract, packing a double punch of vanilla goodness.
Step 2: Incorporate Dry Ingredients
Mix in your flour, cinnamon, nutmeg, baking soda, and salt. These dry goodies come together to create the signature spiced vanilla dough. Keep an eye on your dough’s texture; if it feels sticky or too soft to roll, gently stir in a couple more tablespoons of flour until it’s manageable but still soft enough to shape easily.
Step 3: Chill and Cut Shapes
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper to avoid sticking. Divide your dough in half and roll one portion out on a floured surface until it’s about 1/4 inch thick—perfect for that soft yet sturdy cookie bite. Use your favorite holiday cookie cutters to create festive shapes like Christmas trees and snowflakes. Carefully transfer these to your tray, then pop the tray into the freezer for 15 minutes. Chilling helps the cookies keep their shape during baking and adds a bit of that crisp edge everyone loves.
Step 4: Bake to Perfection
Slide your cookies onto the middle rack of your preheated oven and bake for 8-10 minutes. You’re looking for just a touch of golden color around the edges—any more and you risk losing that melt-in-your-mouth softness. When done, let them cool completely on a wire rack before moving on to icing.
Step 5: Prepare the Vanilla Eggnog Icing
Whisk together powdered sugar, vanilla extract, and your grated nutmeg in a medium bowl. Start adding eggnog by the tablespoon, whisking until your glaze is smooth and pourable. The consistency should be drizzly enough to pipe but thick enough to hold its shape once on the cookie. You can tweak this by adding a little more eggnog or powdered sugar as needed.
Step 6: Decorate with Style
Fill a piping bag or a resealable plastic bag with your icing. Pipe delicate designs onto cooled cookies—snowflakes deserve intricate dots and lines, Christmas trees look magical when filled and topped with vanilla sugar, and the Grinch can be brought to life with edible gold dust and fun facial details. Let the icing set fully for about an hour before serving to enjoy flawless finishes.
How to Serve Vanilla Eggnog Cookie Recipe
Garnishes
Elevate your vanilla eggnog cookies with a sprinkle of edible gold dust for a sparkling finish or dust them lightly with vanilla sugar to add extra sweetness and texture. Colorful holiday sprinkles also add a festive pop and make these cookies perfect for gifting.
Side Dishes
These cookies pair beautifully with a warm cup of spiced tea, freshly brewed coffee, or a glass of chilled eggnog to amplify the festive flavors. They also complement a holiday cheese board or a platter of other seasonal treats like gingerbread or peppermint bark.
Creative Ways to Present
Try arranging your cookies on a decorative holiday plate with fresh evergreen sprigs, or place each on a festive cupcake liner for individual servings. You can also stack them in clear tins with layers of parchment for beautiful edible gifts. Wrapping a few with a bright ribbon makes for a charming hostess present everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your Vanilla Eggnog Cookies fresh by storing them in an airtight container at room temperature for up to 4 days. This will preserve their soft texture while keeping the icing intact and ready to enjoy whenever the craving strikes.
Freezing
You can freeze the unbaked cut-out cookies by placing them on a baking sheet, freezing until firm, then transferring them to a freezer bag for up to 3 months. Bake directly from frozen, just add a couple of extra minutes to the baking time. Decorated cookies freeze best after the icing has completely set, wrapped tightly to prevent freezer burn.
Reheating
If you want to refresh your cookies, warm them for 5-7 seconds in the microwave or let them come to room temperature. This briefly softens the dough, making for that freshly baked feel without melting the beautiful icing.
FAQs
Can I make the Vanilla Eggnog Cookie Recipe without bourbon?
Absolutely! The bourbon is optional and adds a warm depth, but leaving it out won’t take away from the delicious flavor — your cookies will still be wonderfully festive and tasty.
What’s the best way to roll out the dough without it sticking?
Lightly flour your surface and rolling pin before rolling out the dough. If it feels too sticky, chill it in the fridge for a little bit or add a tablespoon of flour at a time while mixing until it’s manageable.
Can I substitute regular milk for eggnog in the icing?
Yes, milk or even water can be used in place of eggnog for the glaze. Eggnog adds that extra festive flavor, but milk keeps the consistency perfect and subtle in taste.
How do I keep my cookies soft instead of crunchy?
Bake just until the edges turn light gold—overbaking dries them out. Also, storage in an airtight container helps maintain that soft, chewy texture.
Can I use other spice combinations in this cookie recipe?
Feel free to get creative with spices! Cloves, allspice, or cardamom add wonderful warmth, but be sure to start with small amounts so the vanilla and eggnog flavors remain the stars.
Final Thoughts
There’s something truly magical about this Vanilla Eggnog Cookie Recipe that captures the spirit of the holidays in every bite. From the tender dough to the creamy, spiced glaze and festive decorations, these cookies make every gathering a bit sweeter and cozier. Give this recipe a try—you’ll be amazed at how quickly they become a cherished tradition in your kitchen.
Print
Vanilla Eggnog Cookie Recipe
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Vanilla Eggnog Cookies blend the festive flavors of eggnog with classic vanilla and warm spices to create a delightful treat perfect for holiday celebrations. Soft, buttery, and lightly spiced, these cookies are topped with a creamy vanilla glaze and decorative accents like edible gold dust and sprinkles that bring the season’s joy to your dessert table.
Ingredients
Cookie Dough
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 egg, at room temperature
- 2 tablespoons bourbon (optional)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, plus an additional 2-4 tablespoons if needed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Vanilla Eggnog Icing
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon grated nutmeg or cinnamon
- 1/2 cup eggnog (or use milk or water)
Decorations
- Edible gold dust
- Vanilla sugar
- Sprinkles for decorating
Instructions
- Prepare the dough: In a large mixing bowl, beat together the room temperature butter and brown sugar until creamy. Add the egg and mix until well combined. Beat in the bourbon (if using) and vanilla extract. Add the flour, cinnamon, nutmeg, baking soda, and kosher salt, and continue to beat until the dough forms a cohesive ball. If the dough feels too wet to roll out, gradually mix in 2-4 tablespoons more flour until it is manageable.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Cookies: Divide the dough in half. On a floured piece of parchment paper, roll out the dough to approximately 1/4 inch thickness. Use holiday-themed cookie cutters such as Christmas trees, snowflakes, and the Grinch to cut shapes from the dough. Use a floured spatula to carefully transfer the cookies to the parchment-lined baking sheet. Cover the baking sheet and freeze the cookies for 15 minutes to firm up the dough, which helps maintain shape during baking. Roll out leftover scraps and repeat cutting as needed.
- Bake Cookies: Place the baking sheet on the middle rack of the oven and bake the cookies for 8-10 minutes, or until they are just lightly golden around the edges. Remove from oven and allow to cool completely.
- Prepare Icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and grated nutmeg. Gradually add 1 tablespoon of eggnog (or milk/water) at a time, whisking until the icing is smooth and drizzly. Add more liquid if necessary to reach desired consistency.
- Decorate Cookies: Use a piping bag or a Ziploc bag with a small corner snipped off to pipe the icing onto cooled cookies. Decorate with sprinkles, vanilla sugar, or edible gold dust as desired. For snowflake cookies, pipe lines and dots to enhance the design. For Christmas trees, fill in the shape with icing and sprinkle with vanilla sugar. For the Grinch, use edible gold dust for the eyes and add details like eyebrows and mouth with dyed icing. Allow the icing to set completely, about one hour, before serving.
Notes
- For a non-alcoholic version, omit the bourbon and increase vanilla extract slightly for extra flavor.
- Make sure the butter and egg are at room temperature to ensure smooth dough consistency.
- Freezing the cut-out cookies before baking helps preserve their shapes and prevents spreading.
- The icing can be adjusted in thickness by varying the amount of eggnog or milk; add liquid slowly for best control.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Decorate creatively with seasonal themed cutters and colorful toppings to suit festive occasions.
