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Eggnog Teacakes

Averie Sunshine

4.54 from 15 votes

Updated: Sep 25, 2025

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😍❤️🎁 Glazed Eggnog Cookies are soft, buttery tea cakes topped with a creamy eggnog glaze, and are a Christmas treat that everyone will love! EASY to make and not at all dry, they’re great for cookie exchanges or hostess gifts!

Eggnog in Cookies? Yes!

An eggnog-lover’s dream, these eggnog cookies are a festive twist on classic teacakes (also known as Russian teacakes, wedding cookies, or snowball cookies). Soft, buttery, and melt-in-your-mouth, they’re flavored with cinnamon and nutmeg for that true eggnog taste and finished with a creamy eggnog glaze.

In my family, teacakes are a Christmas staple, and no holiday cookie platter is complete without them. If you love eggnog flavor, cinnamon, and nutmeg, you’ll adore these cookies! In case you need other eggnog recipes, from creative eggnog drinks to eggnog cinnamon rolls, check out all my eggnog recipes, too.

Eggnog Cookie Ingredients

These soft eggnog cookies call for mostly pantry staples, plus one or seasonal items. All are easy to find in grocery stores this time of year, though!

For the teacake cookies, you’ll need:

• Unsalted butter, softened (2 sticks) – If salted butter is all you have, omit the extra salt
•  Granulated sugar
•  Eggs – Let them come to room temperature for easy mixing
• Vanilla extract
• All-purpose flour
• Baking powder
• Spices – Ground cinnamon, salt, and ground nutmeg

And for the eggnog icing, you’ll want to have on hand:

• Confectioners’ sugar (powdered sugar)
• Vanilla extract
• Spices – Ground cinnamon and ground nutmeg
• Eggnog – 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. 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
• Christmas sprinkles for decorating, optional

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make A Glazed Eggnog Cookie Recipe

If you have a stand mixer, now is a good time to lug it out! However, you can make do with a handheld mixer if that’s all you have.

1. Begin by creaming together butter and sugar in a large bowl before adding eggs one at a time, along with vanilla.
2. Separately whisk together the dry ingredients before adding the dry mixture to the wet ingredients. (I recommend adding about one-quarter of it at a time, mixing to incorporate, and repeating until it’s all been incorporated. Don’t overmix or your teacakes will be tougher with a dry texture.) Scrape the sides of the bowl with a rubber spatula as needed.
3. Form 2 tablespoon-sized balls of dough, and then chill the dough for at least one hour, or up to overnight.

4. After the dough has chilled, roll the dough between your palms to smooth it back into a round cookie form, arrange the cookies on prepared baking sheets, and bake the teacakes in a preheated oven until they’re lightly golden browned. Make sure not to overbake, or the teacakes will be drier and more crumbly.
5. While the cookies cool, you can make the eggnog glaze. Make sure teacake cookies are fully cooled before glazing them, or it will just run off! Simply whisk together confectioners’ sugar with vanilla, cinnamon, nutmeg, and eggnog until you have a glaze with a thick but pourable consistency. Drizzle it over the cooled cookies, and optionally decorate with Christmas-inspired sprinkles.

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4.54 from 15 votes

Eggnog Teacakes

By Averie Sunshine

😍❤️🎁 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!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Servings: 22 servings

Equipment

• 1 Stand Mixer Fitted with a Paddle Attachment
• 2 Medium Bowls
• 1 Baking Sheet

Ingredients 

Teacakes

• ▢ 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
• ▢ ¾ teaspoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground nutmeg

Eggnog Glaze

• ▢ 2 cups confectioners’ sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 4 to 5 tablespoons eggnog
• ▢ Christmas sprinkles for decorating, optional and to taste

Instructions 

Teacakes:

• 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.

Eggnog 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!

Notes

*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.

Nutrition

Serving: 1serving, Calories: 223cal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 41mg, Sodium: 103mg, Fiber: 1g, Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

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