My family is pretty busy, especially this time of year, so I love any recipe that’s quick and easy and delicious. These Meltaway Eggnog Cookies definitely fill all of those requirements!
Eggnog Cookies have a delicious eggnog flavor without being overpowering at all. They’re tender and buttery and pretty much just melt in your mouth. They’re sweet treats that 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!
All-purpose flour – the base of the cookie dough.
Cornstarch – mixed with the flour, the cornstarch help create a fluffy, melt in your mouth texture.
Salt – just a little, to help balance the sweetness.
Cinnamon and nutmeg – spices added to give that eggnog flavor a bump – a teaspoon of cinnamon and a little ground nutmeg.
Powdered sugar – the sweetener for the cookies, plus you’ll dip the cookie in the powdered sugar for the finishing effect.
Butter – beaten with the powdered sugar to add a richness to the cookie.
Rum extract – A flavoring that sometimes is made with real rum so be sure to read the ingredients on the package.
Vanilla extract – flavor balancer and enhancer.
Eggnog – Just a little for flavor and moisture.
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.
Prep. Line your baking sheets 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.
Mix. Using the large bowl of your stand mixer with the paddle attachment if you have one, or a handheld electric mixer, on medium speed and beat softened butter with powdered sugar until it’s fluffy and light in color. Add rum extract, vanilla and eggnog and beat until combined. Stir in flour mixture on low speed until a thick dough forms.
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. Cool completely on baking racks.
Coat in Powdered Sugar. Let the cookies cool about 15 minutes or so, then roll them in powdered sugar. If they’re too warm, the sugar will melt. Pro tip: Use a fork to lift them out of the sugar, and gently tap the fork on the side of the bowl to remove any excess sugar.
Storage and Freezing
Storage: Place cooled cookies in an airtight container for up to 2 weeks at room temperature.
Freezing: Place cooled cookies in an airtight container in a single layer. Place parchment paper between layers and store cookies in an airtight container in the freezer for up to 6 months. Thaw at room temperature.
This recipe does not require you to chill the dough, but if you’d like to make it ahead of time, you can refrigerate for up to 24 hours.
For best results, use a cookie scoop the get even tablespoonfuls of dough balls for your cookies.
You can add a little rum to your eggnog if you like, for more depth of flavor.
sugar with a hint of rum flavor, these Christmas cookies will be the star of your holiday cookie tray!
Preheat the oven to 350℉. Line two baking sheets with parchment or spray with cooking spray.
In a small bowl, whisk together the flour, cornstarch, 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!
Storage: Place cooled cookies in an airtight container for up to 2 weeks at room temperature.Freezing: Place cooled cookies in an airtight container in a single layer. Place parchment paper between layers and store cookies in an airtight container in the freezer for up to 6 months. Thaw at room temperature.Make Ahead: This recipe does not require you to chill the dough, but if you’d like to make it ahead of time, you can refrigerate for up to 24 hours.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
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.