Chewy Eggnog Latte Cookies Recipe

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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!


Units Scale

For the cookies

  • 1/2 cup (110g) olive oil (or any neutral-flavored oil)
  • 1/2 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt


For the eggnog icing

  • 3/4 cup (210g) powdered sugar
  • 3 Tablespoons eggnog
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon


For the cookies

  1. Preheat oven to 350 degrees.  Line large baking sheet with parchment paper.
  2. Combine oil, brown sugar, egg yolk, eggnog, and vanilla in a large mixing bowl.
  3. 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!
  4. In a separate medium bowl, whisk flour, espresso powder, baking soda, spices, and salt.
  5. Slowly combine dry ingredients with wet ingredients and mix with a rubber spatula until combined and a dough forms.
  6. Using an ice cream scoop or Tablespoon, scoop ~2 Tablespoons of dough and place ~2" apart on prepared baking sheet.
  7. Bake 10-12 minutes, or until edges start to turn golden brown.
  8. Make the glaze while cookies cool.

For the glaze

  1. Whisk all ingredients in a small bowl.
  2. Using the whisk, drizzle glaze over completely cooled cookies.
  3. Let glaze dry (~10 minutes) and enjoy!


  • 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.


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