These White Chocolate Dipped Eggnog Cookies bake up soft, full of eggnog flavor, and have hints of creamy white chocolate nestled on top!

White Chocolate Eggnog Cookies on a white plate

Now that we’re a full week into December, the holidays feel closer every day.

Alongside the trees, the gifts, and the mountains of cookies, there’s one holiday tradition I never skip: eggnog.

Silky and spiced, it embodies Christmas for me, and even finds its way into some of my favorite holiday movies. In Home Alone, Kevin’s father offers the “police officer” eggnog, a line forever stuck in my head in Joe Pesci’s voice.

And in Christmas Vacation, Clark and Eddie share the season’s cheer with moose mugs full of eggnog, a scene as festive as the drink itself.

overhead view of White Chocolate Eggnog Cookies on a white plate surrounded by greenery

Unlike the dozens of eggnog cookies floating around Pinterest, these stand out thanks to one key twist my favorite ingredient: white chocolate.

The result? Thick, soft, chewy cookies infused with warm eggnog spices and topped with a creamy white chocolate glaze.

They’re festive, flavorful, and quite possibly my favorite Christmas cookie yet. Even if eggnog isn’t your thing, these cookies just might change your mind. In fact, you’ll also love this eggnog pound cake and no bake eggnog pie.

An eggnog cookie being dipped into a bowl of melted white chocolate

What’s in Eggnog Cookies? 

To make this easy eggnog dessert, you’ll need the following ingredients: 

  • All-purpose flour
  • Baking powder
  • Cinnamon and nutmeg
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Vanilla
  • Egg yolks
  • Eggnog 
  • White chocolate melting wafers 

How to Make:

These eggnog sugar cookies bake up in no time! From start to finish, you’ll have these cuties mixed, baked, and devoured in less than an hour. Can’t get much better than that, friends!

  1. In a bowl, sift together flour, baking powder, cinnamon, and nutmeg. Set aside.
  2. In another bowl, cream together the butter, white sugar, and brown sugar. Add in egg yolks and vanilla.
  3. Pour in eggnog and beat until mixture is creamy.
  4. Slowly add the flour mixture to the eggnog mixture.
  5. Chill dough for at least 15 minutes.
  6. Once dough is chilled, drop by heaping spoonfuls onto baking pans.
  7. Bake until the cookies are lightly browned but still soft. 
  8. When cookies have cooled, melt the white chocolate.
  9. Working one cookie at a time, dip halfway into white chocolate and then place on parchment paper to set. Sprinkle tops of white chocolate with nutmeg, if desired.
eggnog sugar cookies piled on a white plate

How to Store These Cookies:

These cookies should be stored at room temperature in an airtight container for up to 5 days. You can also freeze them for up to 3 months. 

What Type of Eggnog Should I Use? 

You can use regular or non-alcoholic, whichever you prefer! 

Tips and Tricks:

  • It is important not to overbake cookies. You will want to remove them from oven when still soft on top! 
  • I’ve only made this recipe as written, so I can’t speak to the best way to make these dairy-free, gluten-free, etc. 
  • If you don’t have time to dip all the cookies in white chocolate, drizzle it over top instead! 

More Easy Eggnog Recipes to Try:

White Chocolate Eggnog Cookies

White Chocolate Dipped Eggnog Cookies

Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Total Time: 45 minutes
These White Chocolate Dipped Eggnog Cookies bake up soft, full of eggnog flavor, and have hints of creamy white chocolate nestled on top!
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Ingredients
 

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1½ teaspoons ground nutmeg
  • ¾ cups unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • 2 egg yolks
  • ½ cup eggnog
  • 8 ounces white chocolate melting wafers, (I like Ghirardelli melting wafers, but white chocolate chips can also be used)
  • Nutmeg for topping, if desired

Equipment

Instructions
 

  • Preheat oven to 350°F. Line two baking pans with parchment paper. Set aside.
  • In a medium bowl, sift together flour, baking powder, cinnamon, and nutmeg. Set aside.
  • In a large bowl, combine the butter, white sugar, and brown sugar. Using an electric hand mixer or stand mixer with fitted paddle attachment, cream until fluffy, about 2-3 minutes. Add in egg yolks and vanilla, stir until smooth.
  • Pour in eggnog and beat until mixture is creamy. Slowly add in flour mixture to the eggnog mixture, stirring until flour is just combined.
  • Chill dough for at least 15 minutes, as this ensure cookies will bake up puffy and round. Once dough is chilled, drop by heaping spoonfuls onto prepared baking pans.
  • Bake for 18-20 minutes or until cookies are lightly browned but still soft. Remove from oven and let cool completely on baking sheet.
  • When cookies have cooled: melt white chocolate in the microwave for about 2 minutes until completely smooth, stirring every 30 seconds so it doesn't burn.
  • Working one cookie at a time, dip halfway into white chocolate and then place on parchment paper to set. Sprinkle tops of white chocolate with nutmeg, if desired.

Notes

  • It is important not to overbake cookies. You will want to remove them from oven when still soft on top.
  • Cookies will last in an airtight container at room temperature for up to 5 days.
  • See my tips and tricks for making these cookie above the recipe box.
Serving: 1cookie, Calories: 157.4kcal, Carbohydrates: 20.75g, Protein: 1.85g, Fat: 7.65g, Saturated Fat: 4.65g, Cholesterol: 29.31mg, Sodium: 11.2mg, Potassium: 57.21mg, Fiber: 0.32g, Sugar: 13.4g, Vitamin A: 170.11IU, Vitamin C: 0.1mg, Calcium: 32.83mg, Iron: 0.52mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.