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 works just fine
- White granulated sugar
- Brown sugar
- Baking powder
- Nutmeg – freshly ground is best!
- Cinnamon
- All purpose flour
- Eggnog
- Eggs
- Vanilla
For the glaze:
- Powdered sugar
- Eggnog
- Spiced rum
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 and white and brown sugar until light and fluffy.
- Add the baking powder, cinnamon, and nutmeg. Mix an additional minute or until well blended.
- In a separate medium-sized bowl, mix the eggnog, eggs, and vanilla until well combined.
- With the stand mixer running on low, add the eggnog mixture to the butter-sugar mixture in a stream. Don’t worry if the mixture is a bit lumpy.
- Once all the egg mixture has been added, turn the machine off and add half the flour mixture. Mix for a minute or two until well blended. Add the remaining flour and mix until just combined.
- Take the dough from the bowl and put it on top of a large piece of plastic wrap. Wrap the dough in the plastic wrap, forming it into a large rectangle about 1-inch thick. Refrigerate for at least 2 hours or overnight.
- Form the dough into 1-inch balls and bake them on a parchment paper lined sheet pan in a 325-F oven for about 12-15 minutes or until they are lightly golden brown on the bottom.
- Transfer to a cooling rack and when cool, drizzle 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 and just runny enough that it fall slowly in a stream off a spooon.
- If the glaze is too thick, add 1 teaspoon of milk or water at a time until the glaze is 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
Yes! They’re fine in an air-tight container on the counter for a few days, or pop them in the freezer for a month or two.
You sure can, just use milk instead of rum in the glaze.
Yes! The dough is straightforward, there are no unusual ingredients, and the hardest part is waiting for the dough to fully chill!
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Step By Step Process
Ingredients to make Eggnog Cookies with Spiced Rum Glaze. 
Cream the butter and sugar. Add the spices. 
Whisk wet ingredients together. Add wet mixture then flour to mixer. 
Chill the dough for at least 2 hours. Line cookie dough balls on a parchment paper lined cookie sheet. 
Glaze ingredients. Whisk the glaze until smooth. 
Drizzle the glaze onto cookies and enjoy!
Eggnog Cookies with Spiced Rum Glaze
Equipment
Ingredients
- 3/4 cup salted butter
- 1 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup eggnog
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
For the glaze
- 1 cup powdered sugar sifted
- 2 tablespoons spiced rum
- 1 tablespoon eggnog
Instructions
- With the paddle attachment, whip the softened butter and white and brown sugar until light and fluffy.
- Add the baking powder, cinnamon, and nutmeg. Mix an additional minute or until well blended.
- In a separate medium-sized bowl, mix the eggnog, eggs, and vanilla until well combined.
- With the stand mixer running on low, add the eggnog mixture to the butter-sugar mixture in a stream. Don't worry if the mixture is a bit lumpy.
- Once all the egg mixture has been added, turn the machine off and add half the flour mixture. Mix for a minute or two until well blended. Add the remaining flour and mix until just combined.
- Take the dough from the bowl and put it on top of a large piece of plastic wrap. Wrap the dough in the plastic wrap, forming it into a large rectangle about 1-inch thick. Refrigerate for at least 2 hours or overnight.
- Form the dough into 1-inch balls and bake them on a parchment paper lined sheet pan in a 325-F oven for about 12-15 minutes or until they are lightly golden brown on the bottom.
- Transfer to a cooling rack and when cool, drizzle with the glaze.fc
To make the glaze:
- With the whisk attachment of your stand mixer, combine the powdered sugar with eggnog and spiced rum until smooth and just runny enough that it fall slowly in a stream off of a spoon.
- If the glaze is too thick, add 1 teaspoon of milk or water at a time until the glaze is runny but not watery.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
