
Soft, buttery teacakes topped with a creamy eggnog glaze — a festive, easy-to-make Christmas treat perfect for cookie exchanges and hostess gifts.

This recipe for eggnog teacakes is one of those holiday discoveries that quietly becomes a tradition. I first tested this combination on a chilly December afternoon when I had a carton of leftover eggnog and wanted a small-batch cookie that tasted rich but stayed tender — something that would melt in your mouth and still travel well for cookie swaps. The result was soft, buttery rounds with a delicate crumb and a sweet, spiced eggnog glaze that sets to a satin finish. They are never dry, keep their shape beautifully, and everyone asks what makes them so soft.
These teacakes are special because they balance texture and flavor: the dough has enough butter and egg to be irresistibly tender, while the short chilling period gives them gentle rise and a light dome. The glaze brings back the warm spices of the season—cinnamon and nutmeg—without overpowering the cookie. I love making a double batch: half for the family and half wrapped in cellophane for neighbors and hosts. They feel luxurious yet are easy and forgiving to make, even on a busy holiday afternoon.
Personally, the first time I brought these to a holiday party someone said they tasted like a childhood holiday — the glaze and warm spices brought out memories and created new ones. Family members asked for the recipe, and my neighbors called the next day to ask if I had any extras. They’re reliably crowd-pleasing, which is why I return to this dough every December.
My favorite part of this recipe is how reliably festive the cookies look after glazing — a simple drizzle and a scattering of sprinkles transform them into something party-ready. I’ve given trays of these as hostess gifts and have been told more than once they were the first cookies to disappear from the dessert table. The texture is what keeps me coming back: buttery, tender, and not at all dry, even a day or two after baking.
Store completely cooled cookies in a single layer in an airtight container. If you must stack, separate layers with parchment paper to protect the glaze. At room temperature they keep for up to 4 days. For longer storage, freeze in a flat layer on a baking sheet until firm, then transfer to a freezer-safe bag and label for up to 3 months. Thaw at room temperature — avoid microwaving, which will soften the glaze and make the cookies soggy.
If you need dairy-free options, use a vegan butter substitute and a dairy-free eggnog; note that texture and flavor will be slightly different and the glaze may set more slowly. For a gluten-free version, substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it. To reduce sugar slightly, reduce granulated sugar to ¾ cup and confectioners' sugar glaze to 1¾ cups, but expect a less sweet finish.
Serve these teacakes with a cup of coffee, black tea, or a small mug of warmed eggnog for extra indulgence. For a party platter, arrange with other small cookies and candies and garnish the tray with holly sprigs or fresh cranberries. They also pair nicely with a mild cheese board for a grown-up dessert course.
Teacakes are a classic cookie form in American and British baking traditions — small, tender rounds that often accompany afternoon tea or holiday gatherings. Incorporating eggnog into cookies is a distinctly American holiday twist, tying the rich, spiced dairy beverage to Christmas baking customs that evolved from European wassail and wintertime spice traditions.
For a spring twist, omit the nutmeg and cinnamon and add 1 teaspoon lemon zest to the dough and glaze. For a more decadent winter version, stir ¼ cup finely chopped toasted pecans into the dough (if you’re not gifting to nut-free households). Swap sprinkles for crushed peppermint after glazing for a peppermint-egg nog hybrid cookie.
Portion the dough into 2-tablespoon balls and freeze them on a sheet pan until solid, then transfer to a bag for quick baking later — add a couple of minutes to the bake time when baking from frozen. Bake a batch and freeze fully cooled, glazed cookies between layers of parchment; this allows you to pull out a small sweet supply for unexpected guests.
These teacakes are a holiday pleasure I hope you’ll make your own. The combination of tender cookie and spiced eggnog glaze is simple, comforting, and wonderfully festive — perfect for sharing and for making memories around the kitchen table.
Always bring eggs to room temperature so they incorporate smoothly and the dough stays emulsified.
Sift confectioners' sugar if it’s lumpy to achieve a glossy, smooth glaze without grainy spots.
Chill the dough for at least 1 hour to prevent excessive spreading and keep a rounded top.
Use a scale for consistent cookies, or a 2-tablespoon scoop for even sizing and baking.
This nourishing eggnog teacakes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Chill the dough for at least 1 hour; longer chilling (up to overnight) improves shape and flavor.
Yes — freeze unbaked dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake from frozen adding 2–3 minutes to the bake time.
This Eggnog Teacakes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a stand mixer fitted with the paddle, cream 1 cup softened butter with 1 cup granulated sugar on medium-low speed until light and whipped, 2–3 minutes. Scrape down the bowl to ensure even mixing.
Add 2 room-temperature eggs one at a time on low speed, allowing each to fully incorporate, then mix in 1 teaspoon vanilla.
In a separate bowl, whisk 3 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt until evenly combined.
Add dry ingredients to the mixer in four additions on low speed, mixing until just combined. Portion 2-tablespoon dough balls on a lined sheet and chill at least 1 hour up to overnight.
Preheat oven to 350°F. Roll chilled dough and place 2 inches apart on a lined sheet. Bake 15–18 minutes until puffed and lightly golden. Cool completely on a wire rack before glazing.
Whisk 2 cups confectioners' sugar, 1 teaspoon vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 4 tablespoons eggnog until smooth and pourable. Drizzle or spoon over cooled cookies and add sprinkles if desired.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@feastara on social media!


Buttery oatmeal cookie cups filled with warm, cinnamon-spiced apple pie filling and a sweet glaze for cozy, handheld comfort.

Tender mushroom caps filled with garlicky Provençal herbs, bright lemon, and olive oil. A cozy, elegant AIP-friendly appetizer ready in under an hour.

Creamy spinach, peppers, and tangy feta tucked in warm tortillas, baked golden for an easy make-ahead lunch or freezer-friendly snack.

Leave a comment & rating below or tag @feastara on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.