Eggnog gooey butter cookies are just like they sound; gooey, buttery, chewy cookies, with a subtle eggnog flavor, finished with a sprinkling of fresh grated nutmeg! The best Christmas cookie, makes a lot and all the flavors of the holidays!
Ever had a gooey butter cookie or cake? The texture is something between a dense and chewy brownie and a sugar cookie.
We love baking in our house, you might try some of our holiday favorites! Pan Banging Sugar Cookies (what!), Andes Mint Brownie Bites, Salted Chocolate Graham Bites and Greek Butter Cookies.
What’s the Origin of Gooey Butter Cake?
The Gooey Butter Cake (preceding the gooey butter cookie) originated sometime around 1930’s – 1940’s. According to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling.
But his flop became an overnight sensation! This story is contested by a few folks, it’s fun to read about.
Also made famous in more recent decades is the famous Paula Deen version of Gooey Butter Cake and cookies. I have a recipe that I have made for years for Pumpkin Gooey Butter Cake, but alas I haven’t put it on the blog yet! Soon!
How to you make Eggnog Gooey Butter Cookies from Scratch?
Most gooey butter cookie recipes are made using cake mix. While I am not opposed to using a cake mix in a cookie (like these Cake Batter Chocolate Chip Cookies), these were too simple to whip up from scratch.
Eggnog vs. Egg Nog?
Apparently there are several variations of the spelling, the most common being eggnog, but also egg nog and egg-nog. I love it when I can’t mess up a spelling!
Are you an eggnog lover or hater? I LOVE IT! Well as much as you can “love” a deliciously, rich, holiday drink! The good news about this recipe is the eggnog doesn’t overpower the butter cookies, instead it enhances their flavor with traditional holiday essence.
I love baking with eggnog, like these Eggnog Scones; the mixture of milk, sugar and eggs make it ideal to add to baked goods.
INGREDIENTS
- All-purpose flour
- Baking powder
- Sea Salt
- Cinnamon
- Nutmeg
- Butter
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- Cream cheese
- Sour Cream or Greek Yogurt
- All natural cane sugar
- Large Egg
- Eggnog (full fat version)
- Vanilla
- Powdered Sugar for rolling
- Ingredients for Brown Butter Glaze (if desired)
- Fresh grated Nutmeg (my favorite spice grater)
Making Eggnog Butter Cookies
- In a large mixing bowl, stir or whisk together the flour, baking powder, salt, cinnamon, nutmeg and set aside.
- Beat cream cheese, butter and sour cream (or Greek yogurt) with a mixer until creamy.
- With mixer on low, slowly pour in sugar and cream mixture until smooth, scraping down the sides occasionally, about 2-3 minutes. Add the egg, eggnog and vanilla mixing on low until combined.
- With the mixer on low/stir, gradually add the dry ingredients and mix until just combined. The dough will be very sticky, or gooey! Chill at least 30 minutes, longer if possible.
- Preheat the oven to 350F degrees; line a baking sheet with parchment paper or spray with non-stick spray. Using a small or medium cookie scoop, Form the dough into roughly 1-inch balls and roll in powdered sugar.
- I suggest you roll them all and place them all on one (lined) cookie sheet and return to fridge, pulling off only those you are baking. When baking place 2 inches apart on prepared cookie sheet.
- Bake for 10-12 minutes until edges have set and tops are just barely set, you don’t want to over bake these cookies, they will firm up as they cool.
- Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
- If desired make up a batch of browned butter glaze and drizzle on top of cooled cookies. And don’t forget the fresh nutmeg! Store in airtight container on counter for up to 1 week or freeze up to 6 months.
Make these as gifts and print out the gift tags below!
High Altitude Adjustments for Gooey Christmas Cookies
The only adjustment I made is to increase the flour slightly for high altitude baking, otherwise no changes. Measurements for sea level and high altitude are included in the recipe card below..
What are your favorite Christmas cookies? Pop below the recipe and leave me a comment! Happy baking!
PIN to your favorite Christmas Cookies board!
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Eggnog Gooey Butter Cookies
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Print Pin RateEquipment
Ingredients
- 2 ¾ cups Flour All-purpose; sea level up to 3000 feet, use 2 ½ cups
- 2 teaspoons Baking powder
- ½ teaspoon Sea Salt
- ¾ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ cup Butter salted or unsalted
- 4 oz Cream cheese not fat free
- ½ cup Sour Cream Or Greek yogurt. I used Greek yogurt, full fat
- 1 ¼ cups Cane sugar All natural
- 1 Large Egg
- ⅓ cup Eggnog full fat version
- 1 teaspoon Vanilla extract
- Powdered Sugar for rolling
- Ingredients for Brown Butter Glaze if desired. See link below
- Fresh grated Nutmeg
Instructions
- In a large mixing bowl, stir or whisk together the flour, baking powder, salt, cinnamon, nutmeg and set aside.
- Beat cream cheese, butter and sour cream (or Greek yogurt) with a mixer until creamy.
- With mixer on low, slowly pour in sugar and cream mixture until smooth, scraping down the sides occasionally, about 2-3 minutes. Add the egg, eggnog and vanilla mixing on low until combined.
- With the mixer on low/stir, gradually add the dry ingredients and mix until just combined. The dough will be very sticky, or gooey! Chill at least 30 minutes, longer if possible.
- Preheat the oven to 350F degrees; line a baking sheet with parchment paper or spray with non-stick spray. Using a small or medium cookie scoop, Form the dough into roughly 1-inch balls and roll in powdered sugar.
- I suggest you roll them all and place them all on one (lined) cookie sheet and return to fridge, pulling off only those you are baking. When baking place 2 inches apart on prepared cookie sheet.
- Bake for 10-12 minutes until edges have set and tops are just barely set, you don’t want to over bake these cookies, they will firm up as they cool.
- Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
- If desired make up a batch of browned butter glaze and drizzle on top of cooled cookies, top cookies with a little fresh grated nutmeg.
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Notes
Nutrition
Kali
I’ve made these cookies 2 Christmases in a row now, and they do taste very good, however I can never, ever get them to turn out the way they look in the picture. I absolutely can’t figure it out! They turn out puffy and cake-like, regardless of me rolling them all out and keeping them in the fridge and only taking the ones out that are being baked right away, I chill the dough for over 30 minutes (today was 1 hour), I play around with baking times, I let them rest on the baking sheet for 10-15 minutes, but nothing ever yields a better result. They’re either doughy and very obviously raw, or they’re puffy and cakey.
All this said, my husband ADORES these cookies, no matter how they turn out! So they really do taste amazing! I really can’t figure out what I’m doing wrong, but at least until I (hopefully) figure it out, they’ll be enjoyed.
Are you using full fat eggnog? Sorry they are giving you fits that’s so frustrating. Generally when. Cookie is cakey it’s been baked too long. I’d always err on the side of underbaking, they will finish on the baking sheet. Maybe try not to leave them on the baking sheet so long. Mine are pretty doughy and what you call raw. But I’m so glad your husband likes them!