These cookies combine the comforting texture of oatmeal cookies with the nostalgic flavor of eggnog. They’re soft in the center, lightly crisp on the edges, and finished with a smooth icing that adds just the right amount of sweetness. Easy to make and full of holiday-inspired flavor, they’re a crowd-pleasing treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
old-fashioned oats all-purpose flour baking soda salt ground cinnamon ground nutmeg unsalted butter (softened) brown sugar granulated sugar egg eggnog vanilla extract
For the icing: powdered sugar eggnog vanilla extract ground nutmeg (optional)
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and mix well, then stir in the eggnog and vanilla extract.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
To make the icing, whisk together powdered sugar, eggnog, vanilla extract, and a pinch of nutmeg until smooth and pourable. Once the cookies are completely cooled, drizzle or spread the icing over the tops. Let the icing set before serving.
Servings and timing
This recipe yields about 18 to 24 cookies. Preparation time is approximately 15 minutes, baking time is 10 to 12 minutes per batch, and cooling plus icing time is about 20 minutes.
Variations
You can add white chocolate chips or raisins for extra texture and flavor. For a stronger spice profile, increase the cinnamon and nutmeg or add a pinch of cloves. If you prefer a thicker icing, reduce the amount of eggnog in the glaze. You can also skip the icing and enjoy them as classic eggnog oatmeal cookies.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Let them come to room temperature before serving. If freezing, store un-iced cookies for up to 2 months and glaze them after thawing for best results.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy.
Can I make these cookies without eggnog?
You can substitute milk with a pinch of nutmeg and vanilla, but the flavor will differ.
How do I keep the cookies soft?
Do not overbake them and store in an airtight container.
Can I freeze the dough?
Yes, scoop the dough into portions and freeze. Bake directly from frozen, adding a couple of minutes to the baking time.
Why is my icing too runny?
Add more powdered sugar to thicken it to your desired consistency.
Can I make these dairy-free?
Yes, use dairy-free butter and eggnog alternatives.
Do I need to chill the dough?
It’s not required, but chilling can help control spreading.
Can I add nuts?
Yes, chopped pecans or walnuts work well.
How do I know when they’re done?
The edges should be lightly golden and the centers set.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
Conclusion
Eggnog Iced Oatmeal Cookies are a delightful blend of cozy spices and creamy sweetness, making them perfect for festive baking. With their soft texture and flavorful icing, they’re sure to become a seasonal favorite you’ll want to make year after year.
Eggnog Iced Oatmeal Cookies are soft and chewy oatmeal cookies infused with warm spices and creamy eggnog flavor, topped with a sweet eggnog glaze. These festive cookies are perfect for holiday baking, delivering cozy flavors and a tender texture in every bite.
Ingredients
For the cookies:
1 ½ cups old-fashioned oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 large egg
⅓ cup eggnog
1 teaspoon vanilla extract
For the icing:
1 cup powdered sugar
2–3 tablespoons eggnog
½ teaspoon vanilla extract
Pinch of ground nutmeg (optional)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together oats, flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and mix well, then stir in eggnog and vanilla extract.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Scoop tablespoon-sized portions of dough onto prepared baking sheets.
Bake for 10–12 minutes, until edges are lightly golden and centers are set.
Cool cookies on the baking sheet briefly, then transfer to a wire rack to cool completely.
For icing, whisk powdered sugar, eggnog, vanilla extract, and nutmeg until smooth.
Drizzle or spread icing over cooled cookies and allow it to set before serving.
Notes
Do not overbake to keep cookies soft and chewy.Adjust icing thickness by adding more powdered sugar or eggnog.Chilling the dough slightly can help control spreading if needed.
