Eggnog snowball cookies are one of my holiday obsessions and are so easy to make. These eggnog cookies are made with eggnog spices and they are melt-in-your-mouth delicious. This eggnog cookie recipe is easy to make and the perfect addition to any gathering.
About these eggnog flavored cookies
Eggnog cookies are a tradition in our home during the holidays. Each holiday season we make this eggnog cookie recipe along with our Italian pizzelle, citrus snowball cookies, and cream cheese snowball cookies and that is all we need for the season 🙂
These eggnog cookies are made with a delicious spice blend of cinnamon, ginger, and turmeric. The turmeric gives it that beautiful color!
The best part about these eggnog cookie balls is you do not need any eggnog, just the eggnog spices.
PRO-TIP
You can make a double batch (4 discs) of these eggnog cookies and keep them in my refrigerator. Just take 1 disc of dough out and bake each evening.
What You Will Need
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Granulated sugar
- Dried Spices: This is turmeric, ginger and cinnamon
- Powdered sugar
- Egg
How To Make Eggnog Flavored Cookies
- Cream butter: You want to start with creaming the butter with the sugars and spices then add the vanilla and egg.
- Add dry ingredients: Now you add the dry ingredients (flour, baking powder, and salt) to the creamed mixture and mix until the dough becomes crumbly then becomes dough.
- Roll: Grab a heaping tablespoon of dough and roll into a ball and place on a lined cookie sheet.
- Bake then cool: bake in a preheated oven until lightly brown on the bottom. Cool completely before moving on to the next step.
- Toss in powdered sugar: Once cool, I like to fill a ziploc bag with powdered sugar and toss a few cookies in the bag to coat them.
Storing
These cookies store really well. I have had great success making these and storing them in an airtight container for up to one week. If you plan on storing them longer, place them on a plate side by side then cover and refrigerate.
I don't recommend freezing them cooked since they will lose that melt-in-your-mouth texture. To make these ahead of time, make the dough and freeze that and it stores in the freezer for up to 3 months.
More Snowball Cookies For You
Eggnog Snowball Cookies
Ingredients
cookie dough
- 2 cups Unbleached all purpose flour sifted
- 1 cup unsalted butter at room temperature 2 sticks
- 1 large egg
- ¼ cup powdered sugar sifted
- ¼ cup organic cane sugar
- 1 teaspoon kosher salt or ¼ teaspoon regular salt
- 1 tablespoon of eggnog spice mix see below
Eggnog Spice Mix
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
Sugar to roll cookies in after Baking
- ½ cup powdered sugar sifted
Instructions
Making the Dough
- Add all of your ingredients for the cookie dough into a large bowl and mix on low speed with a stand mixer or hand mixer for 1 minute2 cups Unbleached all purpose flour, 1 cup unsalted butter at room temperature, 1 large egg, ¼ cup powdered sugar, ¼ cup organic cane sugar, 1 teaspoon kosher salt, 1 tablespoon of eggnog spice mix
- Increase the speed after a minute to medium speed and continue mixing until all the dough comes together and forms a ball (about 2 minutes)
- Once the dough has come together, divide it into 2 balls
- Wrap each ball in plastic wrap and flatten with your hand into a disc shape. Refrigerate for at least 1 hour or overnight
Making the Snowball Shapes
- Remove dough and place on the counter for about 30 minutes before you are ready to start making your cookies.
- Pre-heat your oven to 350 degrees
- When ready to bake, pull small chunks off of your dough disc, about 1 big tablespoon full and roll the dough in your hands into little balls. If the dough is crumbling just squeeze it in your hands to warm it a bit and re-roll.
- Place on a cookie sheet about ½ inch apart
- Keep doing this until all of the dough is rolled
- Bake in the oven for 10-13 minutes or until you just begin to see the bottoms start to brown. I like to lift up a cookie after baking for ten minutes and check the bottom for doneness.
- Remove from the oven and let cool completely.
Rolling in powdered sugar
- Add your powdered sugar into a shallow large bowl.½ cup powdered sugar
- Now gently roll and flip the cookies around in the powdered sugar coating them evenly.
- Once this is done, remove them from the sugar and place on to a cooling rack.
- Continue this until all of the cookies are coated in sugar.
- Enjoy!
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Emily says
This recipe worked well, comes together quickly and easily. I didn’t have turmeric and instead used common eggnog spices of Nutmeg and Allspice along with the Cinnamon and Ginger. The flavor profile was spot on.
Melissa says
Hi Emily.
Thanks for sharing! We are so glad you enjoyed them 🙂