Eggnog Iced Oatmeal Cookies bring the holiday spirit right into your kitchen! These soft, chewy brown butter oatmeal cookies are infused with delightful holiday spices and topped with a sweet eggnog glaze. Whether you’re preparing for a festive gathering or simply indulging in a cozy evening at home, these cookies are perfect for sharing and gifting during the holiday season. The blend of spices and creamy eggnog makes each bite a nostalgic taste of winter, making it an irresistible treat for cookie lovers everywhere.

Why You’ll Love This Eggnog Iced Oatmeal Cookies

There are countless reasons to fall in love with these Holiday Eggnog Iced Cookies. First, they offer a unique twist on traditional oatmeal cookies, featuring a rich eggnog flavor that complements the hearty oats. Second, the use of brown butter adds a nutty depth that enhances the overall flavor. Third, the cookies are soft and chewy, providing the perfect texture that pairs beautifully with the creamy eggnog glaze. Fourth, these cookies are incredibly easy to make, even for beginner bakers. Fifth, they make great holiday gifts, beautifully wrapped in festive packaging. Lastly, the delightful aroma of spices fills your home, creating a warm, inviting atmosphere that is perfect for the season. Enjoy them as part of your Eggnog Cookie Recipe collection!

Eggnog Iced Oatmeal Cookies: 7 Irresistible Ways to Enjoy - Eggnog Iced Oatmeal Cookies - main visual representation

Ingredients for Eggnog Iced Oatmeal Cookies

Gather these items:

3/4 cup unsalted butter, cut into tablespoon pieces
1 1/4 cup old fashioned oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons pure vanilla extract
1 1/3 cups confectioner’s sugar
3 to 4 tablespoons eggnog
1/4 teaspoon pure vanilla extract
Pinch of salt

How to Make Eggnog Iced Oatmeal Cookies Step-by-Step

Step 1: Brown the butter. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and set aside to cool to room temperature. You can put the bowl in the fridge to speed up the cooling process.
Step 2: Make the cookie dough. Add the oats to a food processor and pulse about 8 times. You want a mix of chopped oats and oat flour.
Step 3: In a medium bowl, combine the oats, flour, baking soda, salt, cinnamon, and nutmeg. Stir and set aside.
Step 4: Add the sugars, egg, egg yolk, and vanilla to the browned butter. Use a spatula to stir until ingredients are well combined.
Step 5: Add dry ingredients and stir until just combined. Don’t over mix. Chill the dough for 30 minutes. You can chill for up to 72 hours.
Step 6: When ready to bake, preheat the oven to 350 degrees F. Remove the dough from the fridge and let come to room temperature while the oven preheats.
Step 7: Scoop the cookie dough into balls, about 1 1/2 tablespoons of dough per cookie, and place about 3 inches apart on baking sheets that have been lined with parchment paper.
Step 8: Bake for 10 to 12 minutes or until lightly browned on the edges, but still soft in the centers. Don’t over bake. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Step 9: Make the icing. In a medium bowl, whisk together the confectioner’s sugar, 3 tablespoons eggnog, vanilla, and salt. Whisk until the icing is smooth. You want the icing to be thick, but if it is too thick, add 1 more tablespoon of eggnog and whisk again.
Step 10: Dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookies on a wire cooling rack and let sit until the icing sets up.

Pro Tips for the Perfect Eggnog Iced Oatmeal Cookies

Keep these in mind:

Ensure the butter is browned properly; it enhances the flavor significantly.
Don’t overmix the dough to keep the cookies tender.
Chill the dough for at least 30 minutes to help the cookies maintain their shape while baking.
Use fresh spices for the best flavor.
For a festive touch, consider adding chopped nuts or dried fruits to the dough.
These cookies can be decorated with additional icing or sprinkles for a fun presentation.

Best Ways to Serve Eggnog Iced Oatmeal Cookies

These cookies can be enjoyed in various delightful ways:

Serve warm with a glass of eggnog for a cozy treat.
Pair with coffee or tea for a delightful afternoon snack.
Offer as part of a holiday dessert platter alongside other Eggnog Oatmeal Treats.

How to Store and Reheat Eggnog Iced Oatmeal Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, consider freezing the cookies without icing. When ready to enjoy, thaw and ice them, or reheat in the oven for a few minutes to regain their chewy texture.

Frequently Asked Questions About Eggnog Iced Oatmeal Cookies

What’s the secret to perfect Eggnog Iced Oatmeal Cookies?

The secret lies in browning the butter and not overmixing the dough. This ensures the cookies remain soft and chewy, perfect for the Eggnog and Oatmeal Cookie Combination.

Can I make Eggnog Iced Oatmeal Cookies ahead of time?

Yes! You can prepare the dough in advance and refrigerate it for up to 72 hours. This makes them perfect for last-minute holiday baking.

How do I avoid common mistakes with Eggnog Iced Oatmeal Cookies?

To avoid mistakes, make sure to measure your ingredients accurately and watch the baking time closely. Overbaking can lead to dry cookies.

Variations of Eggnog Iced Oatmeal Cookies You Can Try

Here are a few fun twists on the traditional Holiday Eggnog Iced Cookies recipe:

Add chopped walnuts or pecans for extra crunch.
Substitute some of the all-purpose flour with whole wheat flour for a heartier texture.
Incorporate dried cranberries or raisins for a fruity touch.
Experiment with different spices like ginger or allspice to create your unique flavor.