Eggnog cookies combine the classic holiday drink with white chocolate for soft, delicious Christmas cookies that are the perfect addition to your next holiday party.
Mmmm eggnog, if you love it like we do then this really is the most wonderful time of the year! These eggnog cookies are made with all the spices used in the traditional eggnog…and some eggnog as well to pack them full of holiday flavor.
These tasty cookies are soft and fluffy and kind of like snickerdoole eggnog cookies.
It’s a great recipe to bring with you if you’re attending or hosting a cookie exchange this year. Make them along with snickerdoodles, gingerbread cookies, and some gingersnaps for the ultimate Christmas cookie tray.
If you are like us and can’t get enough eggnog make sure to try our make ahead eggnog french toast too!
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Ingredients You’ll Need
For these cookies, you’ll need the following ingredients:
- Flour – You can use regular all-purpose flour. You may also be able to use gluten-free all purpose flour if you have a gluten intolerance, but we have not tested that directly.
- Baking powder
- Spices – We use ground nutmeg, ground cinnamon, and ground cloves.
- Salted butter – We recommend salted butter because we don’t add any additional salt to the batter.
- Sugars – You’ll need granulated sugar and brown sugar for the cookies.
- Eggs – You’ll need large eggs for this recipe.
- Extracts – To get the flavor right, we use both vanilla extract and rum extract. You can substitute the rum extract with dark rum if you prefer, though.
- Eggnog – You can use your favorite brand of eggnog.
- White Chocolate Chips – Who doesn’t love a little extra sweetness? The white chocolate goes perfectly with the eggnog flavor.
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Combine the dry ingredients. In a medium bowl, mix together the flour, baking powder, nutmeg, cinnamon, and cloves. Stir until well combined. A whisk can help get it evenly combined.
Step 3 – Mix the wet ingredients. In the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar.
Next, add the eggs, vanilla extract, rum extract, and eggnog to the butter mixture and continue mixing until it is all well combined.
Step 4 – Mix in the dry ingredients. Slowly pour the dry ingredients into the butter mixture. Add about a ½ cup at a time and allow the flour to mix in fully before adding the next scoop.
Step 5 – Add the chocolate chips. Pour in your white chocolate chips and stir them into the dough until fully combined.
Step 6 – Chill. Place the dough in the refrigerator and let chill for 30 minutes.
Step 7 – Form dough balls. Scoop out the dough, 1 rounded tablespoon per cookie, and place on a baking sheet lined with parchment paper. You’ll want to leave about 2 inches in between each ball since the dough will spread slightly as it bakes.
Step 8 – Bake and cool. Carefully place the baking sheet in the oven and allow them to bake for about 10 to 13 minutes or until the edges are golden brown in color. For best results, we recommend only putting one sheet in at a time unless you can fit two side by side.
Once the cookies have finished baking, carefully remove them from the oven and let them cool on the baking sheet for 5 minutes before moving them to a cooling rack to finish cooling. We use these stackable cooling racks because they save precious counter space when cooking tons of cookies over the holidays.
Rum Extract or Real Rum?
You can use either rum extract, which you should be able to find in the baking aisle at your local grocery store, or a dark rum from the liquor store.
If you want to use real rum, we suggest using:
- Malibu Rum Black
- Cruzan Estate Dark
- Bacardi Select
- Flor de Caña 5 Black Label
Another option is to use bourbon, which is a classic addition to egg nog. Jim Bean makes a great bourbon, but Four Roses Kentucky Straight Bourbon Whiskey is another great option. Of course, you can use your prefered bourbon in place of either rum or rum extract.
How to Store Them
To store, place them in an airtight container and store for up to a week on the counter. If you use multiple layers, you can separate them with a sheet of parchment paper to prevent them from sticking to one another
Looking for More Christmas Cookie Recipes?
- Snickerdoodle Cookies
- Gingersnap Cookies
- White Chocolate Oatmeal Cranberry Cookies
- Chewy Oatmeal Raisin Cookies
- Christmas Wreath Cookies
- Chocolate Spritz Cookies
- Sand Tarts
- Cream Cheese Cookies
- Mexican Wedding Cookies
- More Cookie Recipes…
- 2 1/4 cups Flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground nutmeg
- 1/2 teaspoon Ground cinnamon
- Pinch Ground cloves
- 3/4 cup Salted butter, softened
- 3/4 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Rum extract, you can substitute with dark rum if you prefer
- 1/2 cup Eggnog
- 2 cups White chocolate chips
- Preheat oven to 350 degrees F.
- In a bowl combine the dry ingredients: flour, baking powder, nutmeg, cinnamon, and cloves. Stir until well combined.
- In the bowl of your stand mixer add the softened butter and granulated and brown sugar. Cream together with the paddle attachment until well combined.
- Add the eggs, vanilla extract and rum extract, and eggnog to the butter mixture and continue mixing until well combined.
- Slowly add your dry ingredients to the butter mixture , ½ cup at a time, letting the flour mix in between before adding the next ½ cup.
- Once the dough has come together add in the white chocolate chips, stirring until they are fully mixed into the dough.
- Let the dough chill in the refrigerator for 30 minutes.
- Once chilled scoop out the dough, 1 rounded tablespoon per cookie, and place on a baking sheet lined with parchment paper. Make sure to leave about 2 inches in between each ball as the dough will spread slightly as it bakes.
- Place the baking sheet in the oven and bake for 10-13 minutes or until edges are golden. Note: we do not recommend placing multiple baking sheets in the oven unless they are side-by-side.
- When the cookies have finished baking let them cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
- When your cookies have cooled serve with a big glass of eggnog or package in an airtight container until you’re ready to serve.