Name: Recipe "Eggnog Iced Oatmeal Cookies"
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 0.75 cup unsalted butter (cut into tablespoon pieces); 1.25 cup old fashioned oats; 1.25 cup all-purpose flour; 0.5 tsp baking soda; 0.5 tsp salt; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.75 cup packed dark brown sugar; 0.25 cup granulated sugar; 1 egg; 1 egg yolk; 2 tsp pure vanilla extract; 1.333 cup confectioner's sugar; 3 tbsp eggnog; 0.25 tsp pure vanilla extract; pinch salt

Since vegetarian is on the menu, Biscoff Pumpkin Oatmeal Cookies, Cranberry Orange White Chocolate Oatmeal Cookies, Eggnog White Chocolate Streusel Cake, and Crispy Chocolate Chip Oatmeal Cookies fit right alongside it.

Why These Brown Butter Oatmeal Cookies with Eggnog Glaze Are a Holiday Favorite

I’ve always loved my classic iced oatmeal cookies, but this year I gave them a festive twist. Browning the butter first adds a deep, nutty flavor that makes these cookies extra special. Then I dip each one into a creamy eggnog glaze. Honestly, I’m not an eggnog drinker, but in cookie form? I’m completely sold. The glaze is subtle and perfectly spiced, and it pairs beautifully with the brown butter oatmeal cookie. These taste like Christmas in every bite.

Reasons to Love These Eggnog Iced Oatmeal Cookies

Brown butter brings a rich, caramel-like depth that transforms a simple oatmeal cookie into something special.
Pulsing some oats in the food processor creates a mix of oat flour and chopped oats for a chewy texture that’s just right.
The eggnog glaze is quick to make and adds a festive touch without being overpowering.

Key Ingredients for the Best Eggnog Iced Oatmeal Cookies

Butter: Browning the butter intensifies its flavor. Don’t rush this step, and watch it closely once it starts foaming.
Oats: Use old-fashioned rolled oats, then pulse them in a food processor. This gives the cookies a tender chew that whole oats alone wouldn’t provide.
Eggnog: For the glaze, use full-fat eggnog for a creamy consistency. If the glaze seems too thick, add a little more eggnog, a teaspoon at a time.

Kitchen Tools Needed for Eggnog Iced Oatmeal Cookies

Medium saucepan for browning the butter
Food processor to pulse the oats
Large mixing bowl and spatula
Baking sheets lined with parchment paper
Wire cooling rack for glazing

Tips for Making Perfect Brown Butter Oatmeal Cookies

Brown the butter over medium heat, stirring often. It will foam, then turn golden brown and smell nutty in about 5 minutes. Scrape every bit into your mixing bowl, including the brown specks, and let it cool to room temperature. Chilling the dough for 30 minutes is important, it keeps the cookies from spreading too much. You can chill it for up to 72 hours if you want to prep ahead.

When you mix the dry ingredients into the wet, stir just until combined. Overmixing leads to dense cookies. Bake until the edges are golden but the centers still look soft. They’ll set as they cool on the baking sheet.

Expert Advice for Soft Chewy Holiday Cookies

For the eggnog glaze, the consistency matters. Start with 3 tablespoons of eggnog and stir. If it’s too thick for dipping, add another tablespoon. The glaze should be thick enough to coat the back of a spoon but still flow slowly. Dip the cooled cookies face-down, then let the excess drip off before setting them on a rack to set.

If your kitchen is warm, the glaze may take longer to firm up. You can speed it up by placing the cookies in the refrigerator for 10 minutes after glazing.

You can stir in 1/2 cup of dried cranberries or white chocolate chips along with the dry ingredients for extra texture and color. For a gluten-free version, use certified gluten-free oats and replace the all-purpose flour with a gluten-free 1-to-1 baking flour blend. If you prefer a spicier cookie, add 1/4 teaspoon of ground ginger or cloves. For a different finish, skip the glaze and roll the warm cookies in cinnamon sugar instead.

Best Ways to Serve Eggnog Iced Oatmeal Cookies

These cookies are great on their own, but they pair especially well with a cup of hot coffee, mulled cider, or a glass of cold milk. If you’re hosting a cookie exchange, arrange them on a platter with festive sprinkles or a dusting of nutmeg on the glaze. They also make a lovely homemade gift stacked in a tin with parchment between layers.

How to Store Eggnog Iced Oatmeal Cookies

Once the glaze has set, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. If you need to stack them, place a sheet of parchment or wax paper between each layer to keep the glaze from sticking.

Can You Freeze Eggnog Iced Oatmeal Cookies?

Yes, these cookies freeze well after the glaze has set completely. Arrange them in a single layer on a baking sheet and freeze until firm, about 1 hour. Then transfer to a freezer-safe container or bag, separating layers with parchment. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Frequently Asked Questions About Eggnog Iced Oatmeal Cookies

Can I use quick oats instead of old-fashioned oats?

Quick oats will work, but the texture will be softer and less chewy. The recipe is designed for old-fashioned oats that are pulsed to create a mix of textures.

Why do I need to chill the dough?

Chilling the dough solidifies the brown butter and prevents the cookies from spreading too much in the oven. It also deepens the flavor. Don’t skip this step.

How can I fix a glaze that’s too thin or too thick?

If the glaze is too thin, add a little more confectioners’ sugar, a tablespoon at a time. If it’s too thick, add eggnog a teaspoon at a time until it reaches a dippable consistency.

Can I make the cookie dough ahead and bake later?

Yes. After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 72 hours. Let it sit at room temperature for about 10 minutes before scooping and baking.

Recipe

Eggnog Iced Oatmeal Cookies

Soft, chewy brown butter oatmeal cookies with holiday spices and a sweet eggnog glaze—perfect for festive baking and holiday gifting.

mediumVegetarian

30 min

Prep Time

15 min

Cook Time

45 min

Total Time

Servings

American

Cuisine

217 kcal

Calories

Ingredients

Servings

0.75 cup unsalted butter, cut into tablespoon pieces
1.25 cup old fashioned oats
1.25 cup all-purpose flour
0.5 tsp baking soda
0.5 tsp salt
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.75 cup packed dark brown sugar

0.25 cup granulated sugar
1 egg
1 egg yolk
2 tsp pure vanilla extract
1.333 cup confectioner's sugar
3 tbsp eggnog
0.25 tsp pure vanilla extract
pinch salt

Instructions

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.
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.

3
In a medium bowl, combine the oats, flour, baking soda, salt, cinnamon, and nutmeg. Stir and set aside.
4
Add the sugars, egg, egg yolk, and vanilla to the browned butter. Use a spatula to stir until ingredients are well combined.

Nutrition (per serving)

217kcal

Calorie breakdown

Protein6%14 kcal

Fat27%63 kcal

Carbohydrates67%159 kcal

How this was calculated — 16 of 16 ingredients matched

unsalted butterButter, salted1291 kcal

old fashioned oatsOat bran, raw738 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1098 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

ground nutmegOil, nutmeg butter11 kcal

packed dark brown sugarSugars, brown684 kcal

granulated sugarSugars, granulated231 kcal

eggEgg, whole, raw, fresh1 kcal

egg yolkEgg, yolk, raw, fresh3 kcal

pure vanilla extractVanilla extract29 kcal

confectioner's sugarSugar, turbinado1276 kcal

eggnogBeverages, Eggnog-flavor mix, powder, prepared with whole milk43 kcal

pure vanilla extractVanilla extract4 kcal

saltSalt, table0 kcal

Serving size ≈ 56 g · 25 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cookies, eggnog, holiday, oatmeal, Oven Baked, vegetarian

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