These Eggnog Cookies are perfectly flavored with eggnog in a snickerdoodle-like cookie–combined with a light eggnog spiced glaze drizzled on top. Just right for the Holidays and all year round!
Bonus–these work for almost any special diet too! They’re naturally gluten free and lower carb, and they’re easily done vegan and keto too! Egg Nog Cookies for everyone!
Cookies and Egg Nog–the perfect pairing for the Holiday Season, and now you can have them both together–in one delicious cookie.
Whether you’re putting cookies out for Santa, making them for your Christmas Cookie Exchange, or just baking for baking’s sake, you will want these cookies on your list. And of course, these Gluten-free Egg Nog Cookies are not just for Christmas. Deliciousness like this knows no time boundaries.
While you’re at it, why not try these Eggnog Pancakes too? Eggnog Pancakes to start the day, and Eggnog Cookies to finish it off. I’m game.
How to Make these Eggnog Snickerdoodles Step By Step
Assemble Ingredients–this is ALWAYS a good thing to do so you don’t end up realizing at the last minute that you forgot something! (1)
Combine ingredients for Spiced Sweetener Coating and set aside. (2)
In a large bowl, combine flour(s), baking soda, baking powder, salt, and spices. Stir to combine. (3)
Place butter and vanilla in medium bowl–blend ’til creamy. Oooh–it looks really good! (4)
Add sweetener(s) to creamed mixture. Beat ’til fluffy. (5)
Add egg nog to creamed mixture. Mix well. (6)
Add dry ingredients to wet. Mix well but don’t overmix. Try not to eat too much dough. (7)
Scoop out 1″ balls using cookie scoop. Have fun while scooping. Scoops are fun! (8)
Roll dough balls into uniform shaped balls—but no need to be too perfectionistic about it. These are just cookies!
Place cookie dough balls on cookie sheet. (9)
Roll dough balls into spiced sweetener blend. (10)
Bake cookies for 8-10 minutes at 325 degrees. Allow to cool completely after baking. (11)
Prepare Egg Nog Glaze while cookies are cooling. Try to not eat too many cookies while they are cooling. It’s tough, but you can do it.
Place dry glaze ingredients in a small bowl. Add egg nog. (12)
Mix glaze ingredients ’til smooth. Yummmmmm….Try not to lick the spoon (too many times!) (13)
Drizzle (whatever glaze is left) onto the cooled cookies. Let the cookies set to dry (if you can). (14)
Tips for Making These Gluten-free Eggnog Cookies
The instructions for these cookies are laid out in the Recipe Card. I have put in lower-carb sweeteners since that is what we use typically in our household. You can of course use another sweetener if you like. Coconut Sugar would work well and has a lower glycemic load than regular sugar.
I would emphasize that you not make these any larger than 1″ in diameter, and you could even make them a tad smaller, since gluten-free baked goods hold better due to the absence of gluten.
All of the measurements are in the recipe card, however please make sure that you note that you will need to add in 1/2 cup of coconut flour for this version.
Why Is There Cream of Tartar in These Cookies?
Cream of tartar gives chewiness to these cookies–reminiscent of snickerdoodles. You could leave it out, but I recommend using it. Chewy yumminess!
What You Will Need for these Egg Nog Cookies
whisk or fork for blending
Note–Savings on Sweetener: If you’d like to use one of my favorite sweeteners, Lakanto, go here and use code wholenewmom to save 20%. Their products are fantastic!
Special Diet Notes
Keto / Gluten-free: The recipe is written to make these either as Gluten-free Egg Nog Cookies or Keto / Low-carb Egg Nog Cookies.
AIP: If you would like to make AIP Egg Nog Cookies, you could try making these with cassava flour and a gelatin egg. I haven’t tried that, however, so I can’t say how it will work.
Vegan: This recipe is written as vegan if you use vegan egg nog and palm shortening instead of butter.
THM: The Keto version of these cookies is THM:S
- Time-Saving Tip: Make the egg nog cookie dough balls ahead of time and store in the freezer in an airtight container until ready to bake. Simply thaw them slightly in the fridge before baking.
- Egg Nog Flavor Variation: or a more subtle egg nog flavor, feel free to omit the egg nog in the glaze, using regular milk or dairy-free milk instead. However, I think the cookies taste amazing with the added egg nog flavor!
- Keep the Cookie Dough Cool: Try to move quickly after removing the cookies from the fridge. You want them to be cool when placing them in the fridge.
- Chilling Option: You can use either a baking sheet with a lip or a shallow container to chill the cookies in the fridge.
- Sweetener Options: You can use whatever sweetener you like. I only tested these with the sweetener that I linked to, but coconut sugar and xylitol should work fine as well. Regular sugar will as well–I just prefer to avoid it. If you choose to substitute a liquid sweetener, see this post.
- Eggnog Amount: The flours in this recipe can be a little finicky sometimes. I hope to rework it using weights, but in the meantime, if your dough is really dry, add a little more eggnog by the tablespoonful. If it’s too wet and you are making the grain-free version, add a little coconut flour, again, by the tablespoonful.
- 3 3/4 cups almond flour (or gluten-free flour blend)
- 1/2 cup coconut flour (only if using almond flour)
- 1 1/4 tsp baking soda (1 1/2 tsp if using almond flour)
- 1 1/4 tsp baking powder (use 1 1/2 tsp if using almond flour)--see Homemade Baking Powder)
- 1 tsp cream of tartar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup butter (softened--1/2 cup if using almond flour. Use palm shortening for vegan)
- 2 tsp vanilla (use Homemade Vanilla Extract if you like)
- 3/4 cup granulated brown sugar substitute (use Homemade Powdered Sugar Substitute if you like)
- 3/4 cup granulated low-carb sweetener
- 1 egg (or egg substitute; use Homemade Egg Replacer if you like)
- 1/4 cup eggnog (use vegan egg nog if desired--see Recipe Notes for adjustment information)
- 1/4 tsp salt
Egg Nog Glaze
- 1 cup powdered low-carb sweetener
- 1/4 cup eggnog (use vegan egg nog if desired)
- Place Spice Topping ingredients in a small bowl. Stir to combine. Set aside.
- Place flour, baking soda, baking powder, nutmeg, salt, and cream of tartar to large bowl. Mix well, and set aside.
- Place butter and vanilla extract in a bowl, and beat well with mixer until creamy.
- Add granulated sweeteners and beat until well-blended and fluffy.
- Add egg (or egg alternatives) and eggnog and mix well.
- Add dry ingredients to wet ingredients and stir until just combined. Be careful to not over mix.
- If you will be baking with parchment paper, cover your cookie sheet with the paper now.
- Using a spoon or cookie scoop, scoop out uniform, small (approximately 1-inch) balls, and place on a plate.
- Roll each cookie dough ball in the Spice Topping Blend to coat, and place on cookie sheet.
- Place cooking sheet into the refrigerator for at least 1 hour to chill.
- About 10 minutes before baking, preheat oven to 325 degrees. Remove cookies from fridge, space cookies about 2 inches apart on the cookie sheet.
- Press down the cookies slightly to allow them to spread out a bit.
- Bake 8-10 minutes or until lightly browned.
- Allow 5-10 minutes for cookies to cool completely before removing them from the baking sheet. Note: this is VERY important for gluten-free and grain-free baking.
- Make the glaze while the cookies are cooling.
- Drizzle with glaze when the cookies have completely cooledl.
- Add powdered sweetener, nutmeg, and cinnamon to a small bowl. Mix well.
- Add eggnog and stir together until completely smooth.
- Drizzle glaze over cooled cookies and let sit until dry.
I would LOVE to hear what you think if you make these cookies. These would be great to take to a cookie swap! Healthy living can be fun and delicious!
Have you ever had egg nog cookies before?