Easy eggnog cookies made with cake mix — a simple, homemade holiday treat. These soft, chewy cookies have a lightly crisp edge and a warm, spiced eggnog flavor that’s perfect for Christmas parties, cookie exchanges, or a cozy afternoon with tea or coffee. They can be left plain, rolled in sugar, or finished with a light eggnog glaze for extra richness.
Even if traditional eggnog isn’t your favorite drink, these cookies capture the familiar spices—like nutmeg—without being overpowering. They bake up tender on the inside with a slight crunch on the outside, and the flavor is well balanced. These cookies are a great addition to any holiday cookie platter and are as crowd-pleasing as classic spritz or plain sugar cookies.
Key ingredients for eggnog snickerdoodles
- Butter — unsalted and at room temperature for easy mixing.
- Eggs — large and at room temperature to help create a tender crumb.
- Eggnog — store-bought or homemade, used to add authentic eggnog flavor.
- Cake mix — a basic vanilla, white, or yellow cake mix (15.25 oz box) forms the cookie base.
- Baking powder — a small amount gives the cookies a light rise and soft texture.
- Granulated sugar — used for rolling the dough balls to create a subtle crunchy exterior.
How to make easy eggnog cookies with cake mix
- Combine room-temperature butter, eggs, and eggnog in a mixing bowl and beat until smooth and well blended.
- Add the cake mix, nutmeg, and baking powder; stir until the dough is just combined. Avoid over-mixing to keep cookies tender.
- Chill the dough for about 1 hour. Chilling firms the dough, makes it easier to scoop, and helps prevent excess spreading during baking.
- Scoop small portions of dough and roll into balls. If you prefer flatter cookies, gently press each ball to slightly flatten before baking.
- Roll each ball in granulated sugar for a subtle crunch, place on a parchment-lined baking tray with some space between each cookie, and bake.
- Bake at 350°F (175°C) for about 10–12 minutes, or until the edges are set and lightly golden. Allow cookies to cool completely on a wire rack.
- Optional: whisk eggnog with powdered sugar to make a thick glaze, then drizzle over cooled cookies.
Variations
- Thumbprint cookies — press a small indentation into the center of each dough ball before baking. After baking, fill with jam, caramel, ganache, or frosting.
- Eggnog glaze — mix powdered sugar with a splash of eggnog until you reach a drizzling consistency and lightly coat cooled cookies.
- Cookie sandwiches — pair two cookies with a layer of American buttercream, caramel, or dulce de leche for simple sandwich cookies.
- Powdered sugar coating — roll dough balls in powdered sugar instead of granulated sugar for a soft, snowy appearance similar to snowball cookies.
Tips and techniques
- Use unsalted butter so you can control the salt level in the recipe.
- Do not substitute oil for butter; oil changes the texture and won’t give the same structure or flavor.
- Either homemade or store-bought eggnog works—use what you have for convenience.
- Any standard white or yellow cake mix will work; avoid flavored or filled mixes for best results.
- Mix just until ingredients are combined. Over-mixing develops gluten and can make cookies tough.
- Chilling the dough for at least one hour helps the cookies hold their shape and improves handling.
- The glaze is optional but enhances the eggnog flavor and adds a festive finish.
Recipe FAQs
Yes. Eggnog works well in baked goods, adding richness and a characteristic spiced flavor. It can be used in both baked and no-bake desserts.
Why did my cookies spread?
Most spreading issues are caused by dough that wasn’t chilled long enough or inaccurate ingredient measurements. Make sure to chill the dough and measure ingredients precisely.
Storage
- Refrigerate: Store glazed cookies in a sealed container in the refrigerator for up to 3 days.
- Freeze: Freeze unglazed cookies in a sealed container or freezer bag for up to 1 month. Add glaze after thawing.
- Room temperature: Unfrosted cookies can be kept in a cookie jar or airtight container at room temperature for up to 2–3 days.
- Make ahead: Dough can be prepared and chilled ahead of time; cookies can be baked 1–2 days in advance if needed.
More doctored cake mix recipes
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- Cake Mix Cookie Bars
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- Cake Mix Chocolate M&M Cookies
- Easy Cake Mix Brownies
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Recipe
Easy Eggnog Cookies (Cake Mix)
Soft, chewy eggnog-flavored cookies made with a box cake mix. Makes about 22 cookies.
Prep Time: 10 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 20 mins
Servings: 22 cookies | Calories: 91 kcal (per cookie, approximate)
Ingredients
- 1/3 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/4 cup eggnog
- 1 box cake mix (15.25 oz), white or yellow
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1 cup granulated sugar, for rolling
Eggnog Glaze (Optional)
- 2 tablespoons eggnog
- 1–2 cups powdered sugar, adjusted for desired consistency
Instructions
- In a mixing bowl, beat together the butter, eggs, and eggnog until smooth and combined.
- Add the cake mix, nutmeg, and baking powder. Stir until the dough holds together; avoid overworking it.
- Cover and chill the dough for about 1 hour to firm up.
- Scoop small portions of dough and roll into balls. Flatten slightly if you prefer a less domed cookie.
- Roll each ball in granulated sugar and arrange on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set and lightly golden. Cool on a wire rack.
- For the optional glaze, whisk eggnog with powdered sugar until thick but pourable. Drizzle over cooled cookies and allow glaze to set.
Notes
- Follow the tips above for best texture and appearance.
- Non-glazed leftovers can be kept at room temperature in a sealed container for up to 3 days. Glazed cookies should be refrigerated in a sealed container for up to 3 days.
Nutrition
Estimated per cookie: Calories 91; Carbohydrates 15 g; Fat 3 g; Saturated Fat 2 g; Cholesterol 24 mg; Sodium 33 mg; Sugar 14 g.
Tried this recipe? Leave a comment below to share any variations or tips you discovered while baking.