Introduction

These Melt-in-Your-Mouth Eggnog Sugar Cookies bring a festive twist to a classic treat. Perfectly soft and delicately spiced with nutmeg, they capture the cozy flavors of the holiday season in every bite.

A close-up view of a stack of five round cookies, each cookie light beige in color with a soft, slightly glossy surface. The cookies are sprinkled generously with large white sugar crystals and fine brown specks evenly spread on the top layer of each cookie. The texture of the cookies looks soft and slightly crumbly, with smooth edges and a gentle rise in thickness. The bottom layers are slightly visible, showing the same soft texture and sprinkled topping. The background shows a soft, warm blurred effect with a white marbled surface underneath the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
1 1/2 cups sugar
1 egg
1/2 cup eggnog
1/2 tsp nutmeg
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
1/2 tsp salt

Instructions

Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Step 2: Add the egg, eggnog, nutmeg, and vanilla extract. Mix until everything is well combined and smooth.
Step 3: Gradually stir in the flour, baking powder, and salt. Mix until a soft dough forms, scraping down the sides of the bowl as needed.
Step 4: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 5: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Step 6: Gently flatten each cookie ball with the bottom of a glass or your fingers to create a slight indentation for even baking.
Step 7: Bake for 8–10 minutes, until the edges start to turn golden brown. Avoid overbaking to keep the cookies soft.
Step 8: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra festive flair, sprinkle a little cinnamon sugar on top before baking.
Substitute almond extract for vanilla to add a nutty depth of flavor.
If you prefer a stronger eggnog taste, increase the nutmeg to 3/4 teaspoon.
Chilling the dough for 30 minutes can help the cookies hold their shape better during baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them soft, add a slice of bread to the container, which helps maintain moisture. Reheat gently in a microwave for about 10 seconds if you want that freshly baked warmth.

How to Serve

A close-up of a stack of four soft, round cookies with a light golden color. Each cookie has a slightly smooth top sprinkled with coarse sugar crystals and tiny dark brown specks, giving a textured look. The edges are gently rounded, and the cookies appear tender and lightly baked, with a subtle shine from the sugar. The background shows a soft focus with warm tones and a white marbled texture surface beneath the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of eggnog?

Yes, you can substitute regular milk, but the cookies will lose some of the rich eggnog flavor and spice. To compensate, consider adding a pinch more nutmeg or cinnamon.

Can these cookies be frozen?

Absolutely. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough—shape into balls, freeze on a baking sheet, then transfer to a bag for up to 2 months. Bake directly from frozen, adding a minute or two to the baking time.