Eggnog Cookies


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup full fat eggnog
  • 1 egg
  • 3 ¾ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. freshly grated nutmeg plus a little more for garnish
  • 1 1/2 cups powdered sugar (maybe more or less)
  • ¼ cup eggnog (maybe more or less)
  • 1 tsp. light Karo Syrup



In your stand mixer, beat the butter and sugar. Add eggnog and egg and mix until well combined.

Add flour, baking powder, baking soda, salt, and nutmeg. Mix on low until combined. Do not over mix.

Chill dough at least 1 hour before making cookies. It will be soft and sticky!

Preheat oven to 350 F. Line baking sheets with parchment paper.

Scoop cookie dough onto baking sheets and bake for 10 minutes or until tops are golden. Flatten the tops with the bottom of a glass cup and let cook on a wire rack.

Ice only before serving or the icing gets wrinkly. Trust me.

For the icing: In a small bowl combine the powdered sugar, eggnog, and Karo syrup. If the consistency is too runny, add powdered sugar. If it’s too thick, add eggnog. Ice cookies and garnish with a bit of freshly grated nutmeg. Serve within 2-4 hours of icing.