Eggnog Cookies with Spiced Rum Glaze

Get your eggnog fix this holiday season with these amazing Eggnog Cookies with Spiced Rum Glaze. Plump and with crispy edges and a soft interior, the not-too-sweet glaze has just enough rum to turn up the flavor dial on these delish cookies.

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Perfect for cookie exchanges or whenever you need a bit of a festive treat, these Eggnog Cookies with Spiced Rum Glaze are so good, you’ll be back for more! They’re an easy cookie to make, too, and they freeze like a dream so you can nibble on them long after the presents have been unwrapped.

With a hint of spice and a touch of rum, these cookies combine the best of eggnog with rum making them a must-have during the holidays!

What You Need To Make Eggnog Cookies with Spiced Rum Glaze

• Stand mixer – a hand mixer will also work
• Parchment paper
• Sheet pans
• Butter – Salted butter works just fine. Make sure it’s softened so it creams easily with the sugars.
• White granulated sugar – Small lumps are fine; they’ll dissolve during mixing.
• Brown sugar – I usually use light brown sugar, but dark brown works if you want a deeper molasses flavor.
• Baking powder – Gives the cookies a little lift so they stay soft and tender.
• Nutmeg – Freshly grated nutmeg gives the best eggnog flavor.
• Cinnamon – Adds warmth and rounds out the holiday spice flavor. Don’t go overboard or it can overpower the nutmeg.
• All purpose flour – Regular all-purpose flour works perfectly. I like to fluff it up before measuring so the cookies don’t turn out too dense.
• Eggnog – Store-bought eggnog works perfectly here. Full-fat will give the best flavor.
• Eggs – Large or extra-large eggs both work.
• Vanilla – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.

For the glaze:

• Powdered sugar – The base of the glaze. If it’s lumpy, sift it first so the glaze comes out smooth.
• Eggnog – Add a little at a time until the glaze reaches a drizzleable consistency.
• Spiced rum – Adds a nice holiday flavor. You can swap it with vanilla or more eggnog if you prefer.

How To Make Spiced Eggnog Cookies

For a full list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.

With the paddle attachment, whip the softened butter with the white and brown sugar until light and fluffy. I like to scrape down the sides of the bowl once to make sure everything mixes evenly.

Add the baking powder, cinnamon, and nutmeg. Mix for another minute or until well blended.

In a separate medium bowl, mix the eggnog, eggs, and vanilla until well combined.

With the stand mixer running on low, add the eggnog mixture to the butter and sugar mixture in a slow stream. Do not worry if the mixture looks a bit lumpy.

Once all the egg mixture has been added, turn the mixer off and add half of the flour. Mix for a minute or two until well blended. Add the remaining flour and mix until just combined.

Take the dough out of the bowl and place it on a large piece of plastic wrap. Wrap the dough and shape it into a large rectangle about 1 inch thick. Refrigerate for at least 2 hours or overnight so the dough firms up.

Form the dough into 1 inch balls and place them on a parchment paper lined sheet pan. Bake in a 325 F oven for about 12 to 15 minutes or until the bottoms are lightly golden brown.

Transfer the cookies to a cooling rack and, once cool, drizzle them with the glaze.

To make the glaze:

With the whisk attachment of your stand mixer, combine the powdered sugar with eggnog and spiced rum until smooth. The glaze should be just runny enough to fall slowly in a stream from a spoon.

If the glaze is too thick, add 1 teaspoon of milk or water at a time until it becomes runny but not watery.

Chef Jenn’s Tips

• Fresh nutmeg is best in this recipe. Ground nutmeg can lose its flavor very quickly. I buy whole nutmeg and grate what I need when I need it with a microplane grater.
• Don’t worry if the dough feels wetter than typical cookie dough. It’ll bake up just fine!
• Parchment paper lined sheet pans (aka cookie sheet) will make cleanup a breeze.
• These cookies spread but not a lot. To be on the safe side, make sure they’re about 2-inches apart.
• Let the glaze fully dry (about 30 minutes) before stacking the cookies.
• These cookies freeze like a dream!
• No spiced rum? No problem – use your favorite brand of rum.
• Don’t want to use alcohol? No worries – just use an equal amount of milk.
• Pair this eggnog cookie recipe with a mug of hot chocolate made with hot chocolate bombs!

Frequently Asked Questions