Egg Nog Meltaway Cookies
Santa called, he wants Egg Nog Meltaway Cookies this Christmas. And I don’t blame him! These pillowy, melt-in-your-mouth Christmas Cookies are flavored with Egg Nog, Vanilla, Cinnamon + Nutmeg and seriously taste like Christmas.
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Scrumptious Egg Nog Meltaway Cookies
It is no secret that I adore a meltaway cookie. A perfect pillowy texture that literally dissolves on your tongue? I just cannot resist it. This Egg Nog Cookie taps into the power of the meltaway cookie, just Christmas style. That’s why I’m going to make a bold statement: these Egg Nog Meltaways *might* be my favorite Christmas Cookie. With actual Egg Nog in the dough and the additional oomph of more cinnamon and nutmeg, these cookies are magical in the way only this season allows.
Not a fan of Egg Nog? Check out my other meltaway cookies: Peppermint Meltaway Cookies, Lemon Meltaway Cookies, and Gingerbread Meltaway Cookies.
What Ingredients are in Egg Nog Cookies?
Cookies
- Butter – I always use salted! Optional, but add an extra pinch of salt to the dough if you use unsalted butter.
- Powdered sugar – The powdered sugar is really what gives these cookies their meltaway quality.
- Egg nog – Any brand will do!
- Vanilla
- Cake flour – Cake flour will help these be ultra soft.
- Baking powder
- Salt
- Cinnamon
- Nutmeg – This might be my favorite addition?
Glaze
- Butter – Again, salted.
- Shortening – This will make the glaze crust over so it hardens slightly, making them packageable.
- Powdered sugar
- Ground nutmeg
- Milk – This will help the frosting come together.
- Vanilla extract
How to Make Egg Nog Cookies
- Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg nog until smooth and creamy.
- Add the vanilla, mixing until evenly distributed.
- Add the cake flour, baking powder, salt, cinnamon and nutmeg. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes – it will be easier to handle that way.
- Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
- Repeat with remaining dough.
- Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
- While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
- Add the powdered sugar, ground nutmeg and milk to bring the mixture together into a thick frosting.
- Continue mixing while adding the vanilla extract and enough milk to thin out the icing.
- Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie.
- Allow the cookies to cool and enjoy!
Do Egg Nog Meltaway Cookies contain alcohol?
Nope, these cookies are not spiked – this recipe for Egg Nog Cookies contains no alcohol!
Do Egg Nog Cookies need to be refrigerated?
No, they don’t! Even though these contain Egg Nog, they don’t need to be refrigerated. Store in an airtight container at room temperature for up to 3 days.
More Festive Treats
Egg Nog Meltaway Cookies
Ingredients
Glaze
- 2 tbsp salted butter
- 1/2 tbsp shortening
- 3/4 cup powdered sugar
- 1/4 tsp ground nutmeg
- 1/8 cup milk (plus more if needed)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg nog until smooth and creamy.
- Add the vanilla, mixing until evenly distributed.
- Add the cake flour, baking powder, salt, cinnamon and nutmeg. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes – it will be easier to handle that way.
- Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
- Repeat with remaining dough.
- Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
- While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
- Add the powdered sugar, ground nutmeg and milk to bring the mixture together into a thick frosting.
- Continue mixing while adding the vanilla extract and enough milk to thin out the icing.
- Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie.
- Allow the cookies to cool and enjoy!
I don’t have cake flour…never use it…could I use all purpose flour?
The cake flour really helps these cookies achieve the melt-in-your-mouth texture, so I wouldn’t recommend skipping out. However, you can make your own cake flour with all-purpose flour and cornstarch. I don’t have instructions for this, but many food bloggers have excellent tips on the process!
I followed the recipe and directions they are pretty good but my family who loves egg nog did not taste the eggnog 🤷🏻♀️ I thought they were good tho
I add a tiny bit of rum extract and extra nutmeg to achieve the best eggnog flavor: ).. I make these multiple times a year and we love them this way!
these sound wonderful… especially since my husband lives for eggnog this the of year! I was hoping to make these today but don’t have any shortening and can’t get to the store! is there a measure adjustment if I do all butter?
The shortening in the frosting helps the glaze crust so that the cookies can be packaged. You can sub all butter, but the frosting will not crust over!
Can all purpose flour be used instead of cake flour?
The cake flour really helps these cookies achieve the melt-in-your-mouth texture, so I wouldn’t recommend skipping out. However, you can make your own cake flour with all-purpose flour and cornstarch. I don’t have instructions for this, but many food bloggers have excellent tips on the process!
I have one question avout the Egg Nog cookie. Can I freeze them ? was thinking of freezing them for a week then frosting them. What are your thoights?
Yes, that will work great!
Hi Karli!
Do the cookies need to be iced while hot or can i make the cookies a day in advance and then ice another day? Happy holidays to you and your fam!
I prefer to ice them while hot so it completely glazes the cookies, but they do not need to be hot. You can definitely bake in advance and frost later.
I made these for my Christmas cookie boxes this year and last year- and will be making them a staple! They are really good fillers for boxes, super cute and tiny, and the recipe makes a ton of them. One thing I did read in the comments before making last year was the lack of egg nogg flavor- so to be safe I used egg nogg in the glaze instead milk and it is FANTASTIC! I get so many compliments on these.