There's nothing quite like the flavor of eggnog baked right into a cookie. These gluten free eggnog cookies are soft, lightly spiced, and topped with a simple eggnog glaze that melts right into the top. They're one of my favorite Christmas cookies to bake every year.
Gluten free eggnog cookies are a delightful holiday treat perfect for festive occasions. These soft, melt in your mouth cookies combine the creamy flavor of eggnog with a gluten free twist, making them ideal for cookie exchanges or Christmas cookie trays.
If you are looking for more eggnog recipes you might also enjoy my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, my Gluten Free Eggnog Bundt Cake or my Gluten Free Eggnog Cake with White Chocolate Frosting.
You can find more Christmas cookies here: Easy Gluten Free Christmas Cookie Recipes
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Why You'll Love This Recipe
- Soft, melt in your mouth texture
- Real eggnog flavor in both the cookie and the frosting
- Perfect for a holiday cookie tray or exchange
- Can be baked ahead and frosted the next day
Ingredient Notes
- Chilling the dough is an important step, it firms up the dough so the cookies hold their shape and don't spread too thin in the oven.
- For extra eggnog flavor, a splash of rum extract is a nice optional addition alongside the nutmeg.
Tips for the Best Cookies
Don't over bake these. They should stay pale and soft, not browned, pull them from the oven as soon as they're set. Let the cookies cool completely before frosting, since the frosting is thin and will slide right off warm cookies.
Top Tip
Don't over bake these cookies. They should stay pale and soft, not browned, so pull them from the oven as soon as they look set, even if they seem underdone. Let them cool completely before frosting, since the frosting is thin and will slide right off a warm cookie.
Frequently Asked Questions
Yes! These cookies freeze really well. Just make sure that you give the frosting plenty of time to dry before putting them into a freezer container or they will stick together.
These cookies are best stored in an air-tight container. Make sure to give the frosting plenty of time to harden and dry before you store them.
Chilling firms up the dough so it holds its shape and doesn't spread too much in the oven. It also gives the eggnog and spice flavors time to develop.
Yes. A small splash of rum extract in the dough or frosting adds an extra layer of classic eggnog flavor alongside the nutmeg.
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Gluten Free Eggnog Cookies
- Total Time: 2 hours 20 minutes
- Yield: 32 1x
- Diet: Gluten Free
Description
These gluten free eggnog cookies are soft and melt in your mouth, with just the right amount of spice and plenty of eggnog flavor in every bite. Topped with a simple eggnog frosting, they're one of my favorite Christmas cookies to make each year.
Ingredients
- 2 cups Gluten Free Flour
- ½ tsp. Baking Soda
- ½ tsp. Baking Powder
- ½ tsp. Cream of Tartar
- ½ tsp. Ground Nutmeg
- ½ cup Unsalted Butter, softened
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 large Egg
- ⅛ cup Eggnog
- 1 tsp. Vanilla Extract
Eggnog Icing
- 1 cup Powdered Sugar
- ⅛ cup Eggnog
- ½ tsp. Ground Nutmeg
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.
In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, egg, eggnog and vanilla until creamy and blended well.
In a mixing bowl whisk together the flour, baking soda, baking powder, cream of tarter and nutmeg. Add the dry ingredients to the wet ingredients and mix until well blended.
Chill the dough for up to two hours. The dough will need to be firm so you can roll it into balls.
Once the dough is chilled, roll the dough into 1 inch balls and then flatten slightly with the palm of your hand.
Bake the cookies for 10 minutes at 350 degrees.
Move the cookies to a cooling rack and let them cool completely before frosting them.
For the icing, in a mixing bowl or two-cup measuring cup place the powdered sugar, eggnog and nutmeg. Whisk together until well combined.
This icing is very runny. I use a teaspoon to drizzle the icing over each cookie.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 2 hours, 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free eggnog cookies turn out for you! Leave a comment and star rating below, and let me know if you try them with a splash of rum extract. Don't forget to pin this recipe so you can make it again for your next holiday cookie tray.
Eggnog Cookies Ingredients
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.
In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, egg, eggnog and vanilla until creamy and blended well.
In a mixing bowl whisk together the flour, baking soda, baking powder, cream of tarter and nutmeg. Add the dry ingredients to the wet ingredients and mix until well blended.
Chill the dough for up to two hours. The dough will need to be firm so you can roll it into balls.
Once the dough is chilled, roll the dough into 1 inch balls and then flatten slightly with the palm of your hand.
Bake the cookies for 10 minutes at 350 degrees.
Move the cookies to a cooling rack and let them cool completely before frosting them.
For the icing, in a mixing bowl or two cup measuring cup place the powdered sugar, eggnog and nutmeg. Whisk together until well combined.
This icing is very runny. I use a teaspoon to drizzle the icing over each cookie.
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