Pecan Eggnog Cookies will be all the rage at your next cookie exchange. Delicious, melt-in-your-mouth cookie cups have eggnog and pecans baked into every bite!
Have your eggnog and eat it too. Add these Eggnog Truffles and this Eggnog Cheesecake Cake to your Christmas baking list!
Perfect Little Cookie Cups
In a sea of sugar cookies and peppermint bark, these Pecan Eggnog Cookies are guaranteed to stand out at the holiday party!
- These holiday cookies are made with real eggnog and rum flavoring.
- Crunchy pecans make them even better! They’ll remind you of pecan sandies!
- A dollop of glaze and sprinkle of nutmeg adds the finishing touch.
I love the pairing of buttery cookies, nutty pecan flavor and the star of the show: Eggnog! Not a fan? Try my butter pecan cookies for a nutty crunchy and chewy treat!
Ingredient Notes
- Eggnog – Any store bought carton of eggnog works perfectly here. Or use our homemade eggnog recipe.
- Rum extract – This handy ingredient gives the eggnog cookies a rich rum flavor without making them taste like alcohol.
- Cornstarch – We add a small amount to the dry ingredients to make the cookie cups thick and perfectly soft.
How to Make Eggnog Pecan Cookies
Beat together the eggnog cookie dough ingredients and fold in the chopped nuts. Drop the dough into a mini muffin pan and bake.
While the cookies cool, make the glaze. Top each cooled cookie with a teaspoon of glaze, then sprinkle nutmeg and more chopped nuts on top.
Tips and Tricks
- Use a tart shaper (or your thumb) to make an indent in the top of each cookie as they come out of the oven.
- Let the eggnog glaze set for about 15 minutes before serving these pecan cookies.
- Store cookies in an airtight container in the refrigerator. Enjoy within one week for best taste.
- Let butter soften at room temperature before using for easiest mixing.
- Have leftover eggnog in the carton after making these? Make some Eggnog Fudge too!
- Toast the pecans for best flavor!
- Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Recipe FAQs
No, they don’t. The rum flavoring helps bring out the taste of the eggnog but it doesn’t give them a distinct rum taste.
No, but it works similarly in many recipes. Rum extract is made from real rum, while rum flavoring (or imitation rum extract) is usually made with artificial flavors. Either one can be used in this recipe.
I haven’t tested this recipe with dairy free eggnog, but it should work just fine. If you try it, let me know how it comes out!
Yes, you can! If you opt to use salted butter, I would reduce the amount of added kosher salt in the dough.
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Pecan Eggnog Cookies Recipe
Ingredients
For the cookies:
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- ¼ teaspoon kosher salt
- 2 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon rum flavoring
- ¼ teaspoon ground nutmeg
- ¼ cup egg nog
- 1 cup finely chopped Pecans
For the topping:
- 1 ¼ cup powdered sugar
- 4 Tablespoons egg nog
- ¼ cup finely chopped Fisher Pecans
- ½ teaspoon ground nutmeg
Instructions
- For the cookies, combine butter and powdered sugar in large mixing bowl. Beat until fully combined. Add in salt, flour, cornstarch, rum, nutmeg and egg nog. Beat until it becomes a soft dough. Fold in chopped pecans.
- Drop by large tablespoon into a greased mini muffin pan. Bake for for 13-15 minutes in a 350 degree oven.
- Remove and lightly press each top with a tart shaper (a water bottle cap would work too!). Just enough to give a small indent. Allow to cool in pans about 10 minutes. Remove and cool completely on wire rack.
- For the glaze, whisk together the powdered sugar with egg nog until combined. Drop a small teaspoon on top of each cooled cookie cup. Immediately sprinkle with chopped pecans and a pinch of nutmeg. Allow to set, about 15 minutes. ENJOY!
Notes
- Use a tart shaper (or your thumb) to make an indent in the top of each cookie as they come out of the oven.
- Let the eggnog glaze set for about 15 minutes before serving these pecan cookies.
- Use store bought or homemade eggnog in this recipe.
- Store cookies in an airtight container in the refrigerator. Enjoy within one week for best taste.
- Let butter soften at room temperature before using for easiest mixing.
- Have leftover eggnog in the carton after making these? Make some Eggnog Fudge too!
Nutrition
These Pecan Egg Nog Cookies are full of holiday cheer! Topped with nutmeg and crunchy nuts, they’re the perfect addition to your Christmas cookie trays.
can these be dripped by tsp instead of putting them in a muffin pan
I have eggnog from Costco that has alcohol in it. Could this be used in place of the rum flavoring (extract)? These look absolutely amazing.