Eggnog latte cookies are going to be one of your favorite treats to enjoy during the holiday season. They're full of classic eggnog flavor but healthier than traditional cookies!
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Why You'll Love These Easy Eggnog Latte Cookies
This eggnog cookie recipe has a hint of espresso and the perfect amount of spice that any fan of eggnog will love. The ground cinnamon and ground nutmeg flavors make these eggnog latte cookies taste so much like a Starbucks eggnog latte but in cookie form. They're perfect to enjoy as an after-dinner treat or with a cup of morning coffee!
Equipment
- Baking sheet - a large cookie sheet should fit about 6 cookies. The smaller the cookie sheet, the fewer cookies will fit.
- Parchment paper - parchment paper really helps prevent the cookie dough from sticking to the baking sheet. I love using the pre-cut individual sheets for ease of use!
- Large bowl - a large mixing bowl is what the wet ingredients will start out in and then the dry ingredients will be added to form the cookie dough!
- Medium bowl - perfect for combining the flour mixture before adding them to the wet.
- Small bowl - you just need a small mixing bowl to combine the eggnog icing ingredients!
- Whisk - a small whisk is ideal for mixing the icing ingredients.
- Electric hand mixer (or you can use a stand mixer with the paddle attachment) - since this recipe uses olive oil instead of butter, I highly recommend using an electric hand mixer (or stand mixer) to really cream the sugar and oil.
- Cookie scoop - a small ice cream scoop is perfect for scooping uniform and even cookie dough balls! A 2-Tablespoon cookie scoop is great.
Ingredients
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
For the Eggnog Latte Cookies
- Olive oil - I love using olive oil instead of butter to make recipes a little bit healthier by having more unsaturated fats as opposed to saturated.
- Brown sugar - you can use light or dark brown sugar. Brown sugar is a classic cookie ingredient!
- Egg yolk - egg yolks add a fantastic chewy texture to cookies. I recommend saving the egg white and mixing into an omelet to avoid food waste!
- Pure vanilla extract - another classic cookie ingredient. You can use rum extract instead to give these eggnog cookies more of an eggnog flavor!
- Eggnog - there has to be eggnog in eggnog cookies! Just a Tablespoon is the perfect amount.
- White whole wheat flour - I love swapping white whole wheat flour for all-purpose flour to improve the nutrient density a little bit without giving the cookies that "whole wheat" taste.
- Espresso powder - this is what gives these eggnog cookies a latte flavor! I highly recommend using actual espresso powder as opposed to instant espresso powder, instant coffee, or coffee grounds. Espresso powder is a fine texture and has the strongest coffee flavor.
- Spices - ground cinnamon and ground nutmeg are classic eggnog flavors and add a warm spice to these cookies.
For the Eggnog Icing
- Powdered sugar - this helps to hold the glaze together while adding a nice sweetness!
- Eggnog - to amplify the eggnog flavor even more, I love using eggnog as the liquid to make the glaze. You could substitute whole milk or strong coffee, depending on what flavor you want!
- Espresso powder - this contributes to the latte flavor in addition to the espresso powder in the actual cookie dough.
- Ground cinnamon - another traditional eggnog flavor!
How to Make Eggnog Latte Cookies
1: Cream sugar, oil, egg yolk, vanilla extract, and eggnog in a large bowl with an electric hand mixer (or stand mixer) on low speed for 30-45 seconds. Set aside.
2: In a medium bowl, combine dry ingredients and whisk until fully combined.
3: Slowly pour the dry ingredients into the wet ingredients. Using a rubber spatula, mix until the dough forms.
4: Using a cookie scoop, scoop 2 Tablespoons of dough into round balls and place 2" apart on a parchment-lined baking sheet.
5: Bake 10-12 minutes at 350 degrees Fahrenheit, or until the edges are just turning golden brown.
6: While cookies cool, whisk icing ingredients together in a small bowl.
7: Once cookies are completely cooled, drizzle eggnog icing on top. Let the icing harden and enjoy!
Variations & Substitutions
- You could use a teaspoon of rum extract instead of vanilla extract for more of a traditional eggnog flavor.
- Instant espresso powder or instant coffee won't yield the same results, texture- and flavor-wise. I highly recommend using espresso powder!
- Homemade eggnog or eggnog from the grocery store will work great!
Pro Tips
- Use a small ice cream scoop to scoop the raw cookie dough onto the prepared baking sheet for uniform cookie size. It also helps give them a perfectly round shape!
- Wait until the cookies are completely cool before drizzling the eggnog glaze. If the cookies are too warm, the icing will melt and run off of the cookies.
- When storing these cookies, it's ideal to store them in a single even layer as the icing might stick to the bottom of a cookie stacked on top. If you have/want to stack the cookies, be sure to let them cool completely first and the icing dry!
- Be sure to only mix the wet ingredients for 30-45 seconds. Going too long will add air bubbles and make the cookies tough.
Serving, Storing, & Making Ahead
Serving
Serve these eggnog latte cookies as is or part of a Christmas cookies platter! Don't forget a glass of eggnog, hot chocolate, or cold glass of milk on the side too.
Storing
- Store leftover cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- If you want to freeze them, you can either freeze the dough before baking or bake the cookies and then freeze before icing.
- Be sure to wait to stack the cooled cookies until the eggnog icing has dried completely.
Making Ahead
These easy eggnog cookies are a great addition to a cookie exchange or if you want to get ahead of the holiday baking craziness. Simply freeze the cookie dough before baking or bake the cookies and then freeze! I would ice them right before enjoying as the eggnog icing may separate after thawing.
Recipe FAQ
These eggnog latte cookies are made with typical cookie ingredients but a little bit healthier: olive oil (instead of butter), egg yolk, brown sugar, vanilla extract, eggnog, white whole wheat flour (instead of all-purpose flour to get some fiber), baking soda, espresso powder, ground cinnamon and nutmeg, and salt! And then the glaze is made of powdered sugar, eggnog, vanilla extract, espresso powder, and ground cinnamon.
It doesn't have to be! I love making nonalcoholic eggnog at home during the holiday season.
You can use any type of eggnog! I love using this oat milk eggnog but any eggnog can be used from alcoholic to plant-based eggnog.
Nope, they're different. Coffee grounds won't have as strong as a coffee flavor as espresso powder. Plus the grinds, unless you're able to grind them super finely, will be bigger compared to espresso powder that essentially disintegrates. You can use coffee grounds in this recipe but it won't have a strong "latte" flavor! Instant espresso powder is also different from regular espresso powder. Instant espresso powder will have larger espresso crystals and a weaker coffee flavor, similar to regular coffee grounds.
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PrintChewy Eggnog Latte Cookies Recipe
Eggnog latte cookies are going to be one of your favorite treats to enjoy during the holiday season. They're full of classic eggnog flavor but healthier than traditional cookies!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 cookies 1x
- Category: Dessert, Holidays
- Method: Baking
- Cuisine: American
Ingredients
For the cookies
- ½ cup (110g) olive oil (or any neutral-flavored oil)
- ½ cup (133g) packed brown sugar, light or dark
- 1 large egg yolk
- 1 Tablespoon eggnog, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (150g) white whole wheat flour
- 2 teaspoons espresso powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the eggnog icing
- ¾ cup (210g) powdered sugar
- 3 Tablespoons eggnog
- ¼ teaspoon espresso powder
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
For the cookies
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- Combine oil, brown sugar, egg yolk, eggnog, and vanilla in a large mixing bowl.
- Using an electric hand mixer (or stand mixer), cream ingredients together for 30-45 seconds, until combined. An electric or stand mixer will really combine the ingredients as opposed to mixing by hand!
- In a separate medium bowl, whisk flour, espresso powder, baking soda, spices, and salt.
- Slowly combine dry ingredients with wet ingredients and mix with a rubber spatula until combined and a dough forms.
- Using an ice cream scoop or Tablespoon, scoop ~2 Tablespoons of dough and place ~2" apart on prepared baking sheet.
- Bake 10-12 minutes, or until edges start to turn golden brown.
- Make the glaze while cookies cool.
For the glaze
- Whisk all ingredients in a small bowl.
- Using the whisk, drizzle glaze over completely cooled cookies.
- Let glaze dry (~10 minutes) and enjoy!
Notes
- Store leftover cookies in an airtight container at room temperature for up to 4 days. They'll last up to 6 or 7 days in the refrigerator!
- If you want to freeze them, you can either freeze the dough before baking or bake the cookies and then freeze before icing.
- Be sure to wait to stack the cooled cookies until the eggnog icing has dried completely.
- Serve these eggnog latte cookies as is or part of a Christmas cookies platter! Don't forget a glass of eggnog, hot chocolate, or cold glass of milk on the side too.
- These easy eggnog cookies are a great addition to a cookie exchange or if you want to get ahead of the holiday baking craziness. Simply freeze the cookie dough before baking or bake the cookies and then freeze! I would ice them right before enjoying as the eggnog icing may separate after thawing.
- You could use a teaspoon of rum extract instead of vanilla extract for more of a traditional eggnog flavor.
- Instant espresso powder or instant coffee won't yield the same results, texture- and flavor-wise. I highly recommend using espresso powder!
- Homemade eggnog or eggnog from the grocery store will work great!
- Use a small ice cream scoop to scoop the raw cookie dough onto the prepared baking sheet for uniform cookie size. It also helps give them a perfectly round shape!
- Wait until the cookies are completely cool before drizzling the eggnog glaze. If the cookies are too warm, the icing will melt and run off of the cookies.
- When storing these cookies, it's ideal to store them in a single even layer as the icing might stick to the bottom of a cookie stacked on top. If you have/want to stack the cookies, be sure to let them cool completely first and the icing dry!
- Be sure to only mix the wet ingredients for 30-45 seconds. Going too long will add air bubbles and make the cookies tough.
Nutrition
- Serving Size: 1 cookie
- Calories: 208
- Sugar: 23
- Sodium: 206
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 0
- Protein: 1
- Cholesterol: 23
Keywords: Starbucks eggnog latte, easy eggnog latte cookies, eggnog cookie glaze, healthy eggnog cookies, christmas cookie ideas, eggnog latte cookie recipe, chewy eggnog cookies
Stacie says
eggnog cookies are genius. these taste just like eggnog and will be a great add to my holiday cookie lineup!
Lauren says
Yay Stacie! That's great. They're definitely not as common as other cookies but still so festive!