Eggnog Cookies (Meltaways)

These Eggnog cookies are tender and rich and melt in your mouth delicious. Coated in powdered sugar with a hint of rum flavor, these Christmas cookies will be the star of your holiday cookie tray!

A plate of Eggnog meltaway cookies on a table

EGGNOG COOKIES

Hello, Yellow Bliss Road readers! My name is Alicia and I blog at The Baker Upstairs. I’m so glad Kristin invited me to be part of her holiday series! I absolutely love the holidays, and my favorite part of them is all the fun baking I get to do. If you can’t tell from the name of my blog, I absolutely love baking. It’s my chosen form of stress relief, and I bake at least once a week (but usually a lot more often!).

When I’m not baking, I’m working full time as a nurse, chasing after my two cute little girls, and trying to find a spare minute here and there to spend with my nursing student hubby. My family is pretty busy, especially this time of year, so I love any recipe that’s quick and easy and delicious. These Eggnog Meltaways Christmas Cookies definitely fill all of those requirements!

I love that they have that delicious eggnog flavor without being overpowering at all. They’re tender and buttery and pretty much just melt in your mouth. My kids loved that the cookies had powdered sugar on the outside and said they looked like snowman cookies. They are perfect for the holiday season and would be lovely at a cookie exchange or on a plate of treats for the neighbors! I hope you’ll try them and love them as much as my family did!

A close up of eggnog meltaway cookies on a plate

WHY WE LOVE THEM

  • They are a great way to use up leftover eggnog.
  • They are easy to make and take just about 30 minutes.
  • They offer a delicious eggnog flavor without being too overpowering.

HOW TO MAKE EGGNOG COOKIES

Want to know the steps to make eggnog cookies? Here is the condensed version. You’ll find complete instructions and ingredients in the recipe card below.

  1. Prep. Line your baking sheets by lining them with parchment paper or silicone mats. Preheat the oven. In a small bowl, mix flour, cornstarch, salt, ground cinnamon and nutmeg. The cornstarch is crucial to these eggnog cookies because it makes the dough soft and gives the cookies that melt-in-your-mouth texture.
  2.  Mix. Using a stand mix if you have one, or a handheld electric mixer, beat softened butter with powdered sugar until it’s fluffy and light in color. Add rum extract, an egg, and eggnog and beat until combined.Stir in flour mixture until a thick dough forms.
  3. Bake. Place one inch balls of cookie dough onto the baking sheet and bake in the preheated oven for about 14-15 minutes. Cookies should be light in color and not browned on the bottom. Do not overbake of the cookies can become crumbly.

A plate of eggnog meltaway cookies

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A plate of eggnog meltaway cookies

Eggnog Meltaways

These Eggnog cookies are buttery and tender and melt in your mouth. With just a hint of spiced rum flavor, these Christmas cookies will steal the show!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 92kcal

Ingredients
  

  • 1 3/4 cup flour
  • 1/2 cup corn starch
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup powdered sugar
  • 1 cup butter softened
  • 3/4 teaspoon rum extract
  • 1 teaspoon vanilla
  • 1/4 cup eggnog
  • 1 cup powdered sugar for rolling

Instructions
 

  • Preheat the oven to 350. Line two baking sheets with parchment or spray with cooking spray.
  • In a small bowl, whisk together the flour, corn starch, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the rum extract, vanilla, and eggnog, and mix to combine (it's okay if it doesn't mix together perfectly at this point). Add the dry ingredients and mix to form a thick dough.
  • Shape the dough into one inch balls and place 1-2 inches apart on the baking sheets. Bake 12-14 minutes, or until lightly browned on the bottom.
  • Remove and let cool 15 minutes, then roll in powdered sugar. Enjoy!

Nutrition

Calories: 92kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 63mgPotassium: 11mgFiber: 1gSugar: 4gVitamin A: 161IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword eggnog cookies

 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I just took my first batch out of the oven… um. Wow… DELICIOUS. the only thing I changed was I used Myers rum instead of rum extract (only because I didn’t have any rum extract and wanted to use something.) I wanted to make these for my son who just graduated from the US Army bootcamp and will be away for thanksgiving. He loves eggnog and I know he will enjoy these as well. Thank you for sharing

  2. My cookies would not bake all the way through. I kept letting them bake longer until they began to brown too much on the bottom, so I couldn’t keep going. The flavor is good, but the eggnog part is quite faint, so reducing the amount of eggnog to make them less “wet” I don’t think would be a good idea….any other suggestions? TIA!

  3. These were delicious! My cookies were a little hollow for some reason which made them a very crumbly. I wonder why that was?!

    I would make them again despite the crumble mess. Thank you for sharing!

  4. I just tried this one last night because my boyfriend loves eggnog! My only issue was that the balls flattened slightly during baking. I wonder if refrigerating the dough for an hour or two prior to baking might correct this? They were delicious and had wonderful texture. I grated the nutmeg into the batter fresh and it really comes through. Thanks for the recipe!

    1. I haven’t tried freezing them, but I’m guessing that because of the powdered sugar they wouldn’t freeze very well. I imagine that they would end up pretty soggy.

    1. 1/2 cup corn starch is the correct amount. The corn starch contributes a lot to the texture and makes the cookies melt in your mouth.