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.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality European-style butter if you can — it has more butterfat and gives richer flavor. Soften to room temperature for easier creaming.
• Granulated sugar (1 cup): Regular granulated sugar gives a fine crumb and slight crisp on the edges; measure by spooning into the cup and leveling off.
• Large eggs (2): Bring to room temperature before mixing so they incorporate smoothly and provide structure without toughening.
• Vanilla extract (1 teaspoon): Pure vanilla makes a difference; it rounds the spices and lifts the eggnog notes in the glaze.
• All-purpose flour (3 cups): Spoon and level for accurate measurement. The flour provides structure while the butter and eggs keep the texture soft.
• Baking powder (2 teaspoons): Gives a gentle rise so the cookies puff and stay tender without spreading too much.
• Ground cinnamon (¾ teaspoon) and ground nutmeg (¼ teaspoon): Warm spices that echo classic eggnog flavors; freshly grated nutmeg is ideal if available.
• Salt (½ teaspoon): Enhances the sweet and buttery components — don’t skip it.
• Confectioners' sugar (2 cups): For the glaze; sift if lumpy to ensure a smooth finish.
• Eggnog (4 to 5 tablespoons): Start with 4 tablespoons in the glaze and add an extra tablespoon if you need a thinner consistency; for the best flavor, use a high-quality store-bought eggnog or homemade if you have it.
• Christmas sprinkles: Optional for decorating — use sturdy sprinkles that won’t bleed when the glaze sets.

Instructions

Prepare the Dough: In the bowl of a stand mixer fitted with the paddle, cream 1 cup softened butter and 1 cup granulated sugar on medium-low until light and whipped, about 2–3 minutes. Scrape down the bowl to ensure even mixing. This step aerates the fat and sugar for a lighter cookie. Add Eggs and Vanilla: With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in 1 teaspoon vanilla. Proper incorporation keeps the batter emulsified and prevents curdling. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Whisking distributes the leavening and spices evenly. Mix Dry into Wet: Add the flour mixture to the mixer in four additions on low speed, allowing each addition to fully incorporate before adding the next. Scrape the sides as needed. Stop as soon as the dough is homogeneous to avoid overworking gluten — overmixing yields tougher cookies. Form and Chill Dough Balls: Line a baking sheet with parchment or a Silpat. Portion 2-tablespoon sized dollops of dough and place them about 1 inch apart on the sheet (this is just for chilling). Refrigerate the tray for at least 1 hour, or up to overnight. Chilling firms the fat so the cookies hold their shape and bake evenly. Preheat and Bake: Preheat the oven to 350°F. On a second parchment-lined sheet, roll chilled dough into even balls and place about 2 inches apart. Bake 15–18 minutes until puffed and lightly golden on top, with slightly deeper color where the cookie edges meet the pan. Avoid overbaking; the center should still feel slightly soft. Cool Completely: Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. They must be fully cooled before glazing or the icing will run. Make the Eggnog Glaze: In a medium bowl, whisk together 2 cups confectioners' sugar, 1 teaspoon vanilla, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg. Add 4 tablespoons eggnog and whisk until smooth and thick but pourable; add a 5th tablespoon if needed. Sift the sugar first if lumpy. Glaze and Decorate: Use a spoon to drizzle about 1 teaspoon of glaze over each cookie, or dip the tops for fuller coverage. Sprinkle with holiday sprinkles if desired. Let the glaze set until matte before storing or stacking.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.