Eggnog Iced Oatmeal Cookies

By Maria Lichty

Published on December 09, 2025

Quick Summary

Cozy up this holiday season with Eggnog Iced Oatmeal Cookies ! Soft, chewy brown butter oatmeal cookies topped with a creamy eggnog glaze make the perfect festive treat for the holiday season. Easy to make and irresistible to eat, these cookies bring classic holiday flavors to every bite.

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Eggnog Iced Oatmeal Cookies: Cozy, Chewy, and Full of Holiday Cheer

I’ve always loved my classic iced oatmeal cookies—they’re nostalgic, cozy, and one of those recipes that instantly transports me back to childhood. So this year, I decided to give them a festive holiday twist, and wow , these Eggnog Iced Oatmeal Cookies might be my new seasonal obsession.

The base is everything I love about an oatmeal cookie: soft, chewy, and packed with warm spices. I brown the butter first, which adds a deep, nutty flavor that makes the cookies extra special. And to take things fully into holiday territory, I dip each cookie into a sweet, creamy eggnog icing.

Now… I have to be honest. Eggnog itself isn’t really my thing. I know it’s a classic holiday flavor, but you’ll never find me sipping it straight from the carton. But these cookies? I LOVE them. The glaze is subtle, perfectly spiced, and it pairs beautifully with the brown butter oatmeal cookie. They taste like Christmas in every bite, and they’re so pretty once the icing sets up.

Whether you’re baking for a cookie swap, holiday party, or just want a treat that brings instant holiday cheer, these cookies are guaranteed to be a hit. Trust me—you don’t have to be an eggnog lover to fall in love with them!

Ingredients & Helpful Notes

For the cookies:

• Butter : Browning the butter gives a nutty, caramel-like flavor that takes these cookies to the next level.
• Oats : Pulse some of the oats in a food processor to create a mix of chopped oats and oat flour for the perfect chewy texture.
• Flour : Use all-purpose flour for a classic cookie structure.
• Spices : Cinnamon and nutmeg bring that cozy holiday vibe. Don’t skip them!
• Sugar : A combination of brown and granulated sugar gives soft, chewy cookies with slight caramel notes.
• Eggs : Room temperature eggs mix better and help achieve a tender texture.
• Vanilla : Pure vanilla extract makes a noticeable difference in flavor.

For the eggnog icing:

• Confectioner’s sugar : Provides a smooth, creamy base for the glaze.
• Eggnog : The star of the show! Adds classic holiday flavor; adjust for thickness.
• Vanilla & salt : Enhance the sweetness and balance the flavors.

Tips for Making the Cookies

• Brown the butter carefully : Stir often and watch for it to foam, it will brown quickly after that!
• Don’t overmix the dough : Once you add the dry ingredients, stir until just combined to keep the cookies soft.
• Chill the dough : Chill for 30 minutes before baking. This will prevent spreading. You can chill the dough for up to 72 hours.
• Bake just until edges are golden : Centers should still look soft, cookies continue to set as they cool.
• Dip carefully : Let cookies cool completely before icing, and allow excess glaze to drip off for a neat finish.

How to Store

• Let the icing set up on the cookies and then store in an airtight container at room temperature for up to 5 days. If you are stacking, place parchment paper or wax paper between the cookies.
• These cookies also freeze beautifully. Freeze after the icing is set in freezer containers for up to 3 months.

Cookies

Eggnog Iced Oatmeal Cookies

Ingredients1x2x3x

For the cookies:

• 3/4 cup unsalted butter, cut into tablespoon pieces
• 1 1/4 cup old fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 2 teaspoons pure vanilla extract

For the eggnog icing:

• 1 1/3 cups confectioner’s sugar
• 3 to 4 tablespoons eggnog
• 1/4 teaspoon pure vanilla extract
• Pinch of salt

Instructions

• 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.
• 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.
• In a medium bowl, combine the oats, flour, baking soda, salt, cinnamon, and nutmeg. Stir and set aside.
• Add the sugars, egg, egg yolk, and vanilla to the browned butter. Use a spatula to stir until ingredients are well combined.
• Add dry ingredients and stir until just combined. Don’t over mix. Chill the dough for 30 minutes. You can chill for up to 72 hours.
• When ready to bake, preheat the oven to 350 degrees F. Remove the dough from the fridge and let come to room temperature while the oven preheats.
• Scoop the cookie dough into balls, about 1 ½ tablespoons of dough per cookie, and place about 3 inches apart on baking sheets that have been lined with parchment paper.
• Bake for 10 to 12 minutes or until lightly browned on the edges, but still soft in the centers. Don’t over bake. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
• Make the icing . In a medium bowl, whisk together the confectioner’s sugar, 3 tablespoons eggnog, vanilla, and salt. Whisk until the icing is smooth. You want the icing to be thick, but if it is too thick, add 1 more tablespoon of eggnog and whisk again.
• Dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookies on a wire cooling rack and let sit until the icing sets up.

Notes

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• These cookies also freeze beautifully. Freeze after the icing is set in freezer containers for up to 3 months.

Nutrition

Have you tried this recipe?

More Christmas Cookie Recipes

• Easy Sugar Cookies
• Snickerdoodle Cookies
• Iced Oatmeal Cookies
• Brown Butter Salted Caramel Snickerdoodles
• Thumbprint Cookies

If you need even more cookie inspiration (you can never have too many!), don’t miss my Christmas Cookie Roundup . You can also browse all of my Cookie Recipes !

Eggnog Iced Oatmeal Cookies

Recipe from Two Peas and Their Pod

Ingredients

For the cookies:

• 3/4 cup unsalted butter, cut into tablespoon pieces
• 1 1/4 cup old fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 2 teaspoons pure vanilla extract

For the eggnog icing:

• 1 1/3 cups confectioner’s sugar
• 3 to 4 tablespoons eggnog
• 1/4 teaspoon pure vanilla extract
• Pinch of salt

Instructions

• 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.
• 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.
• In a medium bowl, combine the oats, flour, baking soda, salt, cinnamon, and nutmeg. Stir and set aside.
• Add the sugars, egg, egg yolk, and vanilla to the browned butter. Use a spatula to stir until ingredients are well combined.
• Add dry ingredients and stir until just combined. Don’t over mix. Chill the dough for 30 minutes. You can chill for up to 72 hours.
• When ready to bake, preheat the oven to 350 degrees F. Remove the dough from the fridge and let come to room temperature while the oven preheats.
• Scoop the cookie dough into balls, about 1 1/2 tablespoons of dough per cookie, and place about 3 inches apart on baking sheets that have been lined with parchment paper.
• Bake for 10 to 12 minutes or until lightly browned on the edges, but still soft in the centers. Don’t over bake. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
• Make the icing . In a medium bowl, whisk together the confectioner’s sugar, 3 tablespoons eggnog, vanilla, and salt. Whisk until the icing is smooth. You want the icing to be thick, but if it is too thick, add 1 more tablespoon of eggnog and whisk again.
• Dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookies on a wire cooling rack and let sit until the icing sets up.

Notes

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• These cookies also freeze beautifully. Freeze after the icing is set in freezer containers for up to 3 months.

Nutrition

Thumbprint Cookies

By Maria Lichty

Published on December 06, 2022

Quick Summary

Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet raspberry jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.

I love creating new cookie recipes , but I also love the classics. One of our favorite cookies to make at Christmas time are Thumbprint Cookies . They are a holiday favorite and a great addition to any cookie platter.

So what are Thumbprint Cookies? If you haven’t had a jam thumbprint, you are in for a real treat! They are buttery, tender shortbread cookies with a sweet jam center. I like to use raspberry jam because it is sweet, tart, and I love the deep red color. But you can fill the thumbprints with your favorite jam!

They cookies are simple, but elegant and super delicious. You can’t go wrong with a classic!

1. Cookie Ingredients
2. How to Make Thumbprint Cookies
3. How to Store Thumbprint Cookies
4. How to Freeze Thumbprint Cookies
5. Thumbprint Cookie FAQ
6. More Christmas Cookie Recipes
7. Jam Thumbprint Cookies Recipe

Cookie Ingredients

Simple ingredients come together to make the most amazing cookies!

• Flour – use all-purpose flour!
• Salt – to bring flavor to the cookies.
• Butter – Use unsalted butter and make sure it isn’t too soft or melted. You want the butter at cool room temperature.
• Sugar – you will need granulated sugar for the cookie dough and for rolling the cookies before baking.
• Brown sugar – I like to use a little brown sugar for flavor and to keep the cookies tender and not dry.
• Egg yolk – an egg yolk creates a rich cookie and holds everything together.
• Vanilla extract – a must! If you like almond extract, you can add ¼ teaspoon to the dough.
• Jam – I prefer raspberry jam, but any flavor will do! Make sure you use a nice, thick jam! Splurge to get a good quality jam since it’s a big part of the cookie! If your jam is SUPER thick, you can put it in a bowl and give it a good stir. If it is still too thick, heat it in the microwave for just a few seconds to loosen it up.

How to Make Thumbprint Cookies

These little gems are easy to make and SO pretty!

• In a medium bowl, whisk together the flour and salt. Set aside.
• Use a stand mixer or hand mixer to beat the butter and sugars together. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
• Add the dry ingredients and mix on low until just combined. Don’t over mix the dough!
• Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
• Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
• Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
• Preheat the oven so it is hot and ready to go!
• Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Alternatively, you can use a small spoon or teaspoon to fill the centers with jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
• Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.

How to Store Thumbprint Cookies

Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don’t have to refrigerate the cookies. I don’t recommend stacking the cookies because of the jam.

These cookies will stay fresh for up to 5 days.

How to Freeze Thumbprint Cookies

If you want to freeze cookies, I recommend freezing the unbaked cookies before adding jam.

Make the cookie dough and form them into thumbprints. Place the cookies on a tray and freeze until firm, about 30 minutes to an hour. Once frozen, transfer the the unbaked cookies to a freezer container or freezer bag and freeze for up to one month.

When ready to bake, preheat the oven and arrange the cookies on the baking sheets. Fill with jam and bake. It’s ok if the cookies are still a little frozen when going into the oven, you might have to add an additional minute to the baking time.

Make sure you use a thick jam and not a runny jam. I prefer raspberry jam, but strawberry, blackberry, apricot, or mixed berry are all good options. Use your favorite flavor.

Yes! If you don’t care for jam, fill the cookies with melted chocolate, lemon curd, salted caramel sauce, marmalade, or Nutella.

Fill the cookies with jam before baking so it can set up in the oven.

Make sure when you are pressing the back of the teaspoon or your thumb into the center of the cookie dough you don’t press too hard. Gently press! If the edges of the cookie start to crack a little, you can gently press it back together.

Make sure your butter isn’t too soft when making the dough. It should be at cool room temperature and not super soft or greasy. Also, don’t make your cookies too big, thumbprints are smaller cookies. And most importantly, make sure you you chill the dough! After you form the cookies, place the unbaked cookies in the freezer for at least 30 minutes before baking. This will prevent them from spreading.

Yes! I recommend freezing the unbaked cookies before you fill them with jam. See above for my tips!

More Christmas Cookie Recipes

• Easy Sugar Cookies
• Peanut Butter Blossoms
• Andes Mint Cookies
• Snickerdoodles
• Chocolate Kiss Cookies
• Mexican Wedding Cookies

Cookies

Jam Thumbprint Cookies

Equipment

• Baking Sheets (I love these cookie sheets !)
• Stand Mixer (I’m obsessed with my KitchenAid)
• Silpat Baking Mat (these prevent cookies from sticking)

Ingredients1x2x3x

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at cool room temperature
• 1 cup granulated sugar, divided
• 3 tablespoons light brown sugar
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2/3 cup thick raspberry jam, or jam of your choice

Instructions

• In a medium bowl , whisk together the flour and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add ½ cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
• Add the dry ingredients and mix on low until just combined.
• Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
• Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat , you may need 2 sheets.
• Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
• Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
• Remove from the oven and let the cookies cool on the baking sheet. Enjoy!

Nutrition

Have you tried this recipe?