Glazed Eggnog Cookies — Soft, buttery tea cakes topped with a creamy eggnog glaze are a Christmas treat that everyone will love!! EASY to make, not at all dry, and great for cookie exchanges or hostess gifts!!
Easy Eggnog Dessert
To make this eggnog cookie recipe, classic teacakes are amped up with an eggnog glaze in this easy festive recipe. The eggnog cookies are so soft, buttery, delicate and flaky, without being dry or overly crumbly. They just melt in your mouth.
Teacakes go by many different names including Russian teacakes, wedding cookies, Mexican wedding cookies, and snowball cookies.
However in the final analysis, generally speaking, we are talking about the same white, light, puffy, little cookie. Although the exact recipe varies, the overall concept is the same.
For me, teacakes are a Christmastime classic. In my family, we called them Russian teacakes and they are one of my parents’ favorite holiday baked goods. No cookie platter would be complete without teacakes in my family!
The eggnog flavor is quite noticeable, since I added cinnamon and nutmeg to the cookie dough itself.
Because for me personally when I have eggnog, it’s those spices that really stand out to me in the overall flavor profile. And the glaze is extra creamy courtesy of the eggnog.
If you like eggnog, cinnamon, and nutmeg, you’re going to love these teacakes! In case you need other eggnog recipes, from creative eggnog drinks to eggnog cinnamon rolls, check out all my eggnog recipes.
Ingredients in Eggnog Cookies
For the teacake cookies, you’ll need:
- Unsalted butter, softened (2 sticks)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
And for the eggnog glaze, you’ll want to have on hand:
- Confectioners’ sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Christmas sprinkles for decorating, optional
How to Make Eggnog Cookies
If you have a stand mixer, now is a good time to lug it out. However, you can make due with a handheld mixer if that’s all you have.
Begin by creaming together butter and sugar before adding eggs one at a time along with vanilla.
Separately whisk together the flour, baking powder, cinnamon, salt, and nutmeg before adding this dry mixture into the wet.
I recommend adding about one-quarter of it at a time, mix to incorporate, and repeat until it’s all been incorporated. Don’t overmix or your teacakes will be tougher.
Form 2-tablespoon sized balls of dough, and then chill the dough for at least one hour, or up to overnight. You cannot skip the chilling process.
Nor do I recommend chilling the one big bowl of dough because it will be exceedingly difficult to chisel it out and form the individual teacake balls.
After the dough has chilled, roll the dough between your palms to smooth it, and bake the teacakes off until they’re lightly golden browned. Make sure not to overbake or the teacakes will be drier and more crumbly.
While the cookies cool, you can make the eggnog glaze.
Simply whisk together confectioners’ sugar with vanilla, cinnamon, nutmeg, and eggnog until you have a glaze with thick but pourable consistency.
Drizzle it over each teacake, and optionally decorate with Christmas-inspired sprinkles.
Can I Use Cream or Milk Instead of Eggnog?
Cream, half and half, or milk can be substituted in place of the eggnog for the glaze if it’s not eggnog season and you still want to make teacakes.
However, if using milk, start with 3 tablespoons since milk is much thinner than eggnog, which is quite thick.
I also think a flavored coffee creamer, especially a seasonal flavor like peppermint, would be delicious in lieu of eggnog in the glaze.
What Type of Eggnog Should I Use?
Any kind you’d like! Most store-bought brands don’t contain alcohol, but if you make homemade eggnog with alcohol in it you may use that instead.
Tips for Making Glazed Eggnog Cookies
Although I mentioned these items in previous sections of the post, they bear repeating:
- Don’t overmix the dough
- Don’t skip the dough chilling process
- Don’t overbake
- Make sure teacake cookies are fully cooled before glazing them or it will just run off
- You can freeze unbaked balls of dough for up to 3 months and bake off only what you need
- You can freeze already baked teacakes for up to 3 months (although I prefer freezing raw dough so you end up with freshly baked teacakes)
Pin This Recipe
Soft, buttery teacakes topped with a creamy eggnog glaze are a Christmas treat that everyone will love!! EASY to make, not at all dry, and great for cookie exchanges or hostess gifts!!
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 to 5 tablespoons eggnog
- Christmas sprinkles for decorating, optional and to taste
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar, and cream (verb meaning to mix; not actual liquid cream) the butter and sugar together on medium-low speed until the butter is whipped and the sugar is well incorporated throughout, scrape down the sides of the mixer as necessary. You can use a handheld electric mixer but it's definitely easier and faster with a stand mixer if you have one.
- Add the eggs one at a time into the mixing bowl while beating on low speed and allow them to fully mix in before adding the next egg.
- Add the vanilla and mix to combine.
- To a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
- Add the about one-quarter of the flour mixture at a time into the stand mixer on low speed. Wait until it is fully mixed in before adding the next batch, scrape down the sides if you see the flour starting to collect. Keep doing this until all the flour mixture is added, once it is all fully mixed in, that’s it, do not overmix or your teacakes will be tougher.
- Line a large baking sheet with a Silpat liner or parchment paper. Make 2-tablespoon sized dollops of the cookie dough balls, and place them on the baking sheet, spaced about 1 inch apart (we are not baking at this point, so it’s okay to place them this close together).
- Once you have all your dough balls made, place the sheet tray into the fridge for at least 1 hour, up to overnight if you have time. The longer the dough chills, the more evenly the cookies will bake later. You cannot skip chilling the dough or your teacakes will spread.
- While the dough is chilling or before you want to bake, preheat the oven to 350F. Get another sheet baking sheet out and line it with a Silpat or parchment paper.
- Take the cookie dough balls and using your hands, roll them into evenly formed balls. Place these dough balls on the sheet tray about 2 inches apar.
- Bake for 15-18 minutes until they are puffed up, lightly golden brown on top, and the outer edges where they meet the sheet tray are slightly darker golden brown; don't overbake.
- Allow them to cool for about 3 minutes on the baking sheet before transferring them to a wire rack to cool completely. They MUST cool all the way before adding the glaze or the glaze will melt off.
- While cookies cool, make the glaze.
- Add the confectioners' sugar*, vanilla, cinnamon, nutmeg, and 4 tablespoons of the eggnog to a medium-sized bowl. Whisk this mixture together until completely smooth. It should be thick but pourable. If it is not pourable, add another tablespoon of eggnog and whisk it in.
- Using a spoon, drizzle the glaze on top of the cookies, adding about 1 teaspoon of glaze per cookie. Repeat until all the cookies are glazed.
- Optionally add Christmas or holiday-themed sprinkles as desired. Alternative decorations can be a sprinkle of more cinnamon or nutmeg on top, or leave them as is- still delicious!
*Sift your confectioners' sugar if it's particularly lumpy so you don't have to keep whisking and whisking to smooth out the lumps after you add the eggnog.
Amount Per Serving: Calories: 223Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 103mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g
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Soft Frosted Holiday Sprinkles Cookies – Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles! Easy, no-roll holiday cookies that everyone goes crazy for!
Ritz Cookies (No-Bake Christmas Cookies) — If you need a ridiculously easy, no-bake dessert for a party, holiday cookie exchange, or just have a spur of the moment craving for chocolate and peanut butter, these Ritz cookies are perfect!
Santa’s Kitchen Sink Cookies — Santa and everyone else won’t be able to resist these AMAZING cookies loaded with everything but the kitchen sink!! EASY, festive, salty-sweet treats with a FUN ingredients list!!
They are lovely! Can I ask you a quick question? I know this is a post from last year, but maybe you will see my reply… ;-)
does the glaze set hard enough to wrap them? I would like to donate them in a box and they need to be individually wrapped…
thanks so much!
Yes it sets hard enough to wrap them. Not an issue!
I show your photos to my kids and they seem love it, colourful beauty, they said lol.So we are going to make it for their party this weekend. Thanks alot!
Thank you so much and I hope you enjoy the teacakes!
Thank you for the recipes ! These dishes are so yummy!
These sound really good. I have never baked with eggnog.
I’ve always saw Russian teacakes, Mexican teacakes and wedding cookies rolled in balls and powdered sugar. Never heard of a flatter one called with those names. Live and learn. HA!!
It’s more common to roll them in powdered sugar but I have seen them glazed too from time to time. These can be made more domed/balled up, but I think they cook more evenly when they aren’t in a ball and are slightly flattened.