This Soft Chewy Eggnog Sugar Cookies recipe yields chewy sugar cookies flavored with eggnog’s signature spices, nutmeg and cinnamon. This easy Christmas cookie is sneakily addictive and you'll love the cozy eggnog flavor and chewy classic sugar cookie texture.
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I developed this recipe for Challenge Butter to showcase the ease of their Challenge Butter Cubes for the busy holiday baking season. This recipe takes just one cube, which is 4 tablespoons, or ¼ cup, but you can easily double the recipe to use a full stick of butter (8 tablespoons, or ½ cup). And trust me, you're going to want more, rather than less, of these chewy eggnog cookies.
The first eggnog Christmas cookie I developed were eggnog alfajores, which are a cut-out cookie rather than a drop cookie. I wanted to have the option for an easier drop cookie, and a sugar cookie base was a natural fit. I adapted these from my lemon pepper sugar cookies, and swapped the spices for eggnog's signature nutmeg and cinnamon.
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Why you'll love this recipe
- The texture on these soft chewy eggnog sugar cookies is so good. They're chewy in the middle and have a crunchy sugar exterior.
- The eggnog flavor is easy to add, you just need ground cinnamon, nutmeg and a touch of ginger.
- These are easy to make, and require minimal chilling time.
Ingredients
- All-purpose flour is the base of the dough.
- Granulated sugar sweetens the cookie dough. The dough balls also get coated in more spiced sugar before baking.
- Nutmeg and cinnamon flavor the cookies and the sugary coating. Pre-ground cinnamon is fine, but I prefer grating the nutmeg fresh. You can find whole nutmeg in most grocery stores, or online.
- Unsalted butter provides richness to the cookies. Be sure to set out the butter so it can reach room temperature before using.
- Egg white binds the cookie dough and egg yolks provide richness. Since this recipe only calls for half an egg, beat it before dividing it. Use one whole egg if doubling the recipe.
- Vanilla extract and kosher salt balance the overall flavor profile. If using table salt be sure to reduce the amount in half.
- Baking soda and baking powder gives the cookies a little lift.
- Ginger also flavors the dough. I grated fresh ginger, but you can also use pre-ground ginger.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this soft chewy eggnog sugar cookies recipe to your liking:
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- Dairy-free — swap the butter for dairy-free butter.
- No kosher salt — if you only have table salt, use just ⅛ teaspoon.
- Rum extract — if you like your eggnog a little boozy, add ½ teaspoon of rum extract to the cookie dough in place of, or in addition to, the vanilla extract.
- Eggnog frosting — for an even more decadent cookie, skip the sugar coating and make an eggnog frosting, or make a quick eggnog glaze by combining 2-3 tablespoon eggnog and 1 cup powdered sugar.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make These Soft Chewy Eggnog Sugar Cookies Step-By-Step
Step 1: Prepare a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, rub together the granulated sugar and freshly-grated ginger. Add the unsalted butter and beat together for 3 minutes, scraping down the bowl at least once, until creamed together. Add half of the beaten egg and vanilla and beat to combine.
Step 2: In a separate medium bowl, thoroughly whisk together the dry ingredients: flour, baking soda, baking powder, kosher salt, nutmeg and cinnamon. Add this flour mixture to the wet ingredient mixture and mix on low speed just until no dry streaks of flour remain.
Step 3: Scoop out the dough with a small cookie scoop onto the prepared pan or a large plate.
Step 4: In a small mixing bowl, whisk together the granulated sugar, nutmeg and cinnamon. Roll the balls in the mixture to coat, adding a little extra on top, if desired. Place the coated dough balls in the refrigerator to chill for 30 minutes. Meanwhile, preheat the oven to 350°F. Place the chilled dough balls on the baking sheet, spaced 1-inch apart. Bake for 9-11 minutes. Do not overbake. If you over bake the cookies, they will be more crispy than chewy. Let sit on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Top tips
- Bang the pan on the counter or oven rack when the cookies are done baking for a flatter cookie, then transfer to a cooling rack.
- If you're making this cookie recipe for the holiday season, you can prep the dough and freeze it 1 month ahead of time. Scoop and roll the dough balls in sugar and freeze in an airtight container or zip top freezer bag for up to one month. Let balls come to almost room temperature before baking like normal.
Recipe FAQs
Store baked cookies in an airtight container at room temperature for up to 5 days.
You can also prep the dough and freeze it 1 month ahead of time. Scoop and roll the dough balls in the spiced sugar and freeze in an airtight container or zip top freezer bag for up to one month. Let balls come to almost room temperature before baking like normal.
I do not recommend omitting the egg or just using an egg yolk.
I do not recommend using actual eggnog in the cookie dough, but you can make a real eggnog glaze by mixing 1 cup of powdered sugar with up 2-3 tablespoon of eggnog.
More recipes you'll love
Lastly, if you make this Soft Chewy Eggnog Sugar Cookies recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Soft Chewy Eggnog Sugar Cookies
Equipment
Ingredients
Cookie dough
- ½ cup granulated sugar (100g)
- ¼ teaspoon freshly-grated ginger
- ¼ cup unsalted butter room temperature (56g)
- ½ large egg room temperature, beaten
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoon all-purpose flour (110g)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon freshly-grated nutmeg
- ⅛ teaspoon ground cinnamon
Coating
- ¼ cup granulated sugar (50g)
- ¾ teaspoon freshly-grated nutmeg
- Small pinch ground cinnamon
Instructions
Do ahead
- The dough can be made up to 3 days in advance and stored in the refrigerator in an airtight container until ready to bake. The dough can also be frozen for up to 3 months in an airtight container.
- Line a sheet pan with parchment paper.
Make the dough
- In a large mixing bowl or in the bowl of a stand mixer, rub together the granulated sugar and freshly-grated ginger. Add the unsalted butter and beat together for 3 minutes, scraping down the bowl at least once, until creamed together.
- Add half of the beaten egg and vanilla and beat to combine.
- In a separate medium bowl, thoroughly whisk together the flour, baking soda, baking powder, kosher salt, nutmeg and cinnamon. Add this mixture to the wet ingredient mixture and mix on low just until no dry streaks of flour remain.
- Scoop out the dough with a small cookie scoop onto the prepared pan or a large plate.
Make the coating
- In a small mixing bowl, whisk together the granulated sugar, nutmeg and cinnamon.
- Roll the balls in the mixture to coat, adding a little extra on top, if desired.
- Place the coated dough balls in the refrigerator to chill for 30 minutes.
Bake the cookies
- Meanwhile, preheat the oven to 350°F. Place the chilled dough balls on the baking sheet, spaced 1-inch apart. Bake for 9-11 minutes. Do not overbake. If you over bake the cookies, they will be more crispy than chewy.
- Let sit on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Originally published 12/01/2025.
These are so easy and I love that they use normal pantry items/spices. Great texture and eggnog flavor. Full disclosure, I am the author of this recipe.