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 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.

Eggnog flavor in these cookies

For the flavor of these eggnog snowball cookies, they literally melt in your mouth and taste just like you are eating eggnog. There is actually no eggnog in this recipe, just the spices that you would find in eggnog.

There is enough butter to carry that same rich flavor you would find in eggnog so you aren't missing a thing. Another thing that I love about this eggnog cookie recipe is it does not have a lot of sugar in the dough.

Most of the sugar in this recipe is added when we roll them in powdered sugar when they are done baking. You can add more or less powdered sugar to these cookies based on your preference.

This recipe makes a good amount of eggnog snowball cookies, around 40 snowballs. You can easily half the recipe to make less or store half of the dough in the refrigerator or freezer for another time.

If you like easy no-cut cookie recipes like this, you may also want to check out my Easy Citrus Snowball Cookies. If you would like more eggnog inspiration, you would love my homemade eggnog.

Give this recipe a try and I'm sure it will be part of your cookie rotation during the holidays for years to come!

Print Recipe

5 from 2 votes

Eggnog Snowball Cookies

Delicious bite sized cookies full of warm spices

Prep Time15

Cook Time10

chilling dough1

Total Time1 35

Servings: snowball cookies

US Customary - Metric

Author: Melissa Oleary

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 turmeric
1 teaspoon ground ginger

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 minute
2 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 teaspoon 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

Cookies can be stored up to 3 days in an air tight container.

You can refrigerate the cookie dough up to 1 week

You can freeze the dough up to 1 month. To thaw, remove from the freezer and thaw overnight in the refrigerator.

Nutrition