Egg Nog Cookies

I’ve always loved egg nog, even when I was very young as it always seemed a very decadent treat that we only were able to enjoy over the holiday season. This year when I began my holiday baking, I knew I wanted to add a few recipes using egg nog to my baking list.

Every Christmas I make a number of the same family favorite cookie recipes for everyone to enjoy, though I do like to add a few new recipes into the mix each year as well to keep my holiday baking interesting.

This year, since I am going through my recent egg nog phase, I used this luxurious beverage to make a quick loaf, fudge, and even truffles, as well as these simple egg nog cookies. These are soft cookies, similar to my Ricotta Cheese Cookies, and the soft pillows of egg nog flavored cookies are lightly glazed, creating cookies the entire family will enjoy.

Buon Appetito!
Deborah Mele 

Egg Nog Cookies

Egg Nog Cookies

Yield: Makes 3 Dozen Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 Cup Unsalted Butter, Softened
  • 1 Cup Granulated Sugar
  • 1 Egg
  • 1 Cup Egg Nog
  • 3 1/4 Cups All-purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • Pinch of Salt
  • 1/2 Teaspoon Nutmeg


  • 1 1/2 Cups Powdered Sugar
  • 3 Tablespoons Egg Nog
  • 1/2 Teaspoon Nutmeg


  1. Preheat oven to 350 degrees F., and cover two baking sheets with parchment paper.
  2. In a bowl, beat together the butter and sugar until light and fluffy, then add the egg, and egg nog and mix well.
  3. Combine the flour, baking powder and soda, nutmeg and salt and add the egg nog mixture and stir just until mixed.
  4. Roll the dough into 1 inch balls and place on the prepared baking sheets.
  5. Bake the cookies for 8 to 10 minutes until set and lightly browned.
  6. Cool completely.
  7. To prepare the glaze, mix the powdered sugar and nutmeg in a bowl, then stir in the egg nog one tablespoon at a time until you have created a glaze the consistency of thick cream.
  8. Spread the glaze on the tops of each cookie, and allow to dry completely before storing in an airtight container.

Did you make this recipe?

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  1. Do you have a recipe for totos? Don’t know if that’s the correct spelling, it’s pronounced (where I come from): ta-toes. The cookies above look something like it, but they’re not.

    1. Karen, you meant Tatus. They are a chocolate spice cookie with an orange glaze over the top after baking. They are delicious! Mary Ann Esposito in her Celebrations cook book has the recipe. There are variations on the web.

      1. Hi Janet,
        Nope, that is definitely not them. They are pronounced ta-toes. With almost a ‘d’ instead of the ‘t’ pronunciation. They used to be in all the italian-american bakeries back in the sixties and seventies. At least where I was raised. They’ve slowly disappeared. And they have no chocolate spice in them at all.

        Although those sound delicious!

      2. I Googled Dados (instead) and popped up at the top. It’s just called “Italian Cookies I” by C. Davis. She claims the recipe has been in her family for many, many years. They show these cookies as round but then interestingly one of the comments (T. Perri) below had this to say “Everyone calls these Italian cookies but from our part of Italy you don’t roll them into balls. That’s the lazy way of making them. You roll them into thin ropes (about 6 inches long) and swirl then into a spiral then bake them. The flavor will definitely be alot different.”

        Worth a try. Try the Tatus as well. (We love the spices in the chocolate and the glaze is a must) and I am going to try the Egg Nog cookies. I love Egg Nog! Good Luck.

  2. These look fabulous. I’m going to make them this weekend. I’ll bet you have a house full of good eaters during the holidays! How many do you usually prepare Christmas dinner for?

      1. How WONDERFUL! They’re so Blessed to have you preparing the Christmas feast for them!

        May all your Christmas Blessings outnumber the lights on your tree!

        Warmest regards for a Lovely Christmas and continued success in the coming year.

  3. I made these this week, they were lovely! I don’t usually bother with icing or glazes as I often find them too sweet, but this glaze made the cookies, thank-you!

  4. Just wanted you to know these cookies were such a hit over the holiday! They are in my permanent “must bake” every year. So delicious, moist, and “eggnoggy.” Thank you for developing the recipe!

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