These Eggnog White Chocolate Cookies are soft, chewy, and rich with festive flavours of nutmeg, cloves, vanilla, rum extract, and creamy white chocolate chips.
Do these eggnog cookies have actual eggnog in them? NO! I do not add actual eggnog because it would introduce too much liquid into the cookie dough. Instead, I use plenty of eggnog flavors such as nutmeg, cloves, vanilla, rum extract, and creamy white chocolate.
I make so many batches of these tasty cookies every Christmas! They are always in my assortments of Christmas cookies. Of course, they aren't every person's cup of tea, just like eggnog itself isn't everyone's favorite.
For those who do enjoy eggnog and eggnog-flavoured desserts (like these Eggnog Shortbread Cookies), you will love these cookies! If you love eggnog flavours and cheesecake, you must try my Eggnog Cheesecake Bars. They are incredible!
⭐️ Why You Need to Make This Recipe
- Eggnog bliss! - These cookies get their rich spicy eggnog flavour from the rum extract, nutmeg, and cloves and a creamy touch from the white chocolate.
- Quick and Easy - Because nobody wants to be fussing with a complicated recipe when you should be enjoying Christmas with your loved ones.
- Great for cookie plates! - I love arranging an assortment of my homemade Christmas baking on a plate to bring to events or give to neighbours. These cookies are on those plates every year!
Here are the ingredients needed to make these yummy white chocolate eggnog cookies!
- Salted Butter - The butter needs to be softened to room temperature for the dough to mix well. (See substitution notes below for using unsalted butter.)
- White and Brown Sugars - A combination of white sugar and brown sugar is used for optimal texture and flavour.
- Instant Vanilla Pudding Mix - Pudding mix adds amazing vanilla flavour and helps make these cookies extra soft and chewy.
- Eggs - Eggs are in most cookie recipes to bring structure to the cookie.
- Vanilla and Rum Extracts - Rum extract and vanilla supplement the eggnog flavour set.
- Flour - All-purpose flour is great for this recipe.
- Baking Soda - Baking soda causes the cookies to spread out while baking.
- Spices - Primarily nutmeg for that classic eggnog flavour and a little bit of cloves.
- White Chocolate Chips - You could also use chopped white chocolate.
See the recipe card for measurements.
Step 1: Cream together the softened butter, white and brown sugars, and pudding mix powder.
Step 2: Add the eggs, vanilla, and rum extract and continue creaming until fluffy.
Step 3: Add the flour, baking soda, nutmeg, and cloves.
Step 4: Mix on low speed just until incorporated.
Step 5: Fold in the white chocolate chips.
Step 6: Roll into balls and top with extra white chocolate chips, if desired. Arrange on a baking sheet lined with parchment paper, leaving 2 inches between each cookie for spreading room.
Step 7: Bake in the preheated oven for 8-12 minutes or until slightly golden around the edges.
Hint: If you like soft-baked cookies, bake for 8-10 minutes or less. If you prefer more well-done cookies, bake for the full 12 minutes. Every oven bakes differently so play around with the timing until you find what is perfect for you!
Here are some possible substitutions if you find yourself without an ingredient called for in this recipe.
- Salted Butter - Unsalted butter plus ¼ teaspoon of salt will work instead.
- White Chocolate Chips - You could use chopped white chocolate instead. Or a different kind of chocolate chip.
- Rum Extract - If you don't have rum extract, I have had success using the same measurement of real rum or spiced rum for this recipe. The flavour won't be as strong as the extract but it is better than nothing.
Store the completely cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze in an airtight container for up to 6 weeks. (For best freshness.)
💡 Top tip
Make these eggnog cookies ahead of time and freeze until you would like to serve them. This is perfect for the busy Holiday season!
Yes! I make lots of these cookies every December and freeze them to take out during the Holidays to add to a platter of Christmas cookies.
I have not tested this particular recipe with gluten-free ingredients, but I think you could try it if you have a good all-purpose gluten-free flour. I would love to hear how it goes if you try it!
🥚 More Eggnog Dessert Recipes
Looking for other recipes with Eggnog flavours like this? Try these next:
If you tried these White Chocolate Eggnog Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
Eggnog White Chocolate Chip Cookies
- baking sheet(s)
- parchment paper
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- 1 cup salted butter* softened
- 1 package instant vanilla pudding mix (powder)
- ½ cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract*
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ cups white chocolate chips
- Preheat the oven to 375℉ and line 3 large baking sheets with parchment paper.
- In a large bowl using a handheld electric mixer on medium speed, cream together the butter, vanilla pudding mix, granulated sugar, and brown sugar. Add the vanilla, rum extract, and eggs and beat on medium speed until fluffy and light in colour.
- Add the flour, baking soda, nutmeg, and cloves to the wet ingredients and mix on low speed until just combined. Fold in the white chocolate chips. If your dough is too soft to shape, cover and chill in the refrigerator for 20 minutes or until firmed up a bit.
- Roll the dough into balls and place them on the prepared baking sheets, 8 cookies per pan. Bake the cookies in the preheated oven for 8-12 minutes or until the bottoms are golden brown. Remove from oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling. Bake the remaining pans of cookies. Enjoy!
- Unsalted butter plus ¼ teaspoon of salt will work instead
- If you don't have rum extract, I have had success using the same measurement of real rum or spiced rum for this recipe. The flavour won't be as strong as the extract but it is better than nothing.