Easy eggnog cookies recipe with cake mix, homemade with simple ingredients. They are soft and chewy and great for Christmas holiday parties and cookie exchanges. Can be glazed or frosted as well.
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Even if you are not fond of the most popular Christmas drink ever, I have a feeling you would love today's recipe. They are soft on the inside but crispy on the outside and and have a wonderfully rich and spiced flavor. The flavor is very balanced and not over-whelming at all. They are just as popular as my Classic Spritz Cookies and popular Sugar Cookies.
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Key ingredients for eggnog snickerdoodles
- Butter- This should be unsalted and at room temperature.
- Eggs- These should be large and also at room temperature.
- Eggnog- You can use store-bought or homemade.
- Cake mix- It needs to be a simple vanilla flavor.
- Baking powder- This allows to cookies expand and rise during baking.
- Granulated sugar- Use this to roll the cookie dough balls before baking and it will give them a slight crunchy exterior.
How to make easy eggnog cookies recipe with cake mix?
- Mix together butter, eggs and eggnog.
- Add cake mix, nutmeg, baking powder and mix until just combined.
- Chill dough.
- Roll small balls and place them on a cookie tray.
- Bake and let them cool.
- Drizzle glaze (optional) and you are done.
Variations
- Make thumbprint cookies- That's another way of enjoying this recipe. Simply press your thumb in the center of the cookie dough ball, prior to baking. If the indentation is not that deep after baking, use the back of a round measuring teaspoon to remake the indentation again. Then, fill with jams, spreads, frosting, Chocolate Ganache, Homemade Caramel Sauce, Homemade Dulce De Leche, pie fillings or whatever your heart desires.
- Drizzle glaze on top of room temperature cookies- Try my Powdered Sugar Glaze (Vanilla Cake Glaze). It's simple but delicious.
- Turn these into cookie sandwiches- By piping a layer of American Buttercream Frosting between 2 cookies. You can also just make simple frosted cookies and just ice the top of each cookie.
- Roll in powdered sugar- Do this instead of rolling in granulated sugar. They will obviously look different and not have that crispy exterior but they will still look pretty and taste amazing. They will look similar to my Snowball Cookies (Wedding Cookies) and my Chocolate Crinkle Cookies (Cake Mix).
Tips and techniques
- Use unsalted butter to prevent these treats from becoming too salty.
- Don't replace butter with oil because the texture will change.
- Homemade or store-bought eggnog can be used.
- It doesn't matter which brand of cake mix is used. Just use either a white cake mix or yellow cake mix.
- Don't over-mix the dough because that makes very tough cookies.
- Chilling the cookie dough is very important because it makes the dough easier to handle and also prevents the cookies from spreading too much during baking.
- The glaze is optional but obviously it will take the cookies over the top. I think it helps to enhance the eggnog flavor.
Recipe FAQs
Yes, absolutely. It works really well in baked desserts as well as no bake desserts.
You did not chill the dough long enough or your measurements of ingredients are inaccurate.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- In a sealed container for up to 1 month as long as they are not glazed. Add the glaze after thawing.
- Room temperature- Store in a cookie jar for up to 2 days.
- Make ahead- These can easily be made 1-2 days in advance.
More doctored cake mix recipes
- Cake Mix Pumpkin Donuts
- Easy Pumpkin Cake With Cake Mix
- Easy Apple Cake With Cake Mix
- Cake Mix Cookie Bars
- Chocolate Cake Mix Cookies
- Cake Mix Chocolate M&M Cookies
- Easy Cake Mix Brownies
- Easy Cake Mix Gingerbread Cookies
- Cake Mix Champagne Cupcakes
- Christmas Cranberry Cake With Cake Mix
Recipe
Easy Eggnog Cookies (Cake Mix)
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Ingredients
- ⅓ cup Butter Unsalted, Room temperature
- 2 Eggs Large
- ¼ cup Eggnog
- 1 box Cake mix Yellow or white, Must be a 15.25 oz cake box
- ½ teaspoon Nutmeg powder
- 1 teaspoon Baking powder
- 1 cup Granulated sugar For rolling cookie dough balls
Eggnog Glaze (Optional)
- 2 tablespoon Eggnog
- 1-2 cups Powdered sugar Adjust, based on the consistency you want
Instructions
- In a mixing bowl, add butter, eggs, eggnog and mix until smooth.
- Add cake mix, nutmeg, baking powder and mix until just combined.
- Chill dough for 1 hour so that it's easier to handle.
- Scoop out small portions of the dough and make small balls. Flatten them VERY slightly if you don't want them to bake too round and tall.
- Roll them in a bowl of sugar and place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees F for about 10-12 minutes or until edges are firm and golden brown.
- Optional: While the cookies are baking, prepare the glaze by combining together eggnog and powdered sugar until you have a thick drizzling consistency.
- When the cookies cool down completely, drizzle some eggnog glaze on them if you like and enjoy.
Notes
- Read all my tips above.
- Leftovers (non-glazed cookies) can be stored in a cookie jar at room temperature for up to 3 days and glazed cookies must be stored in a sealed container in the fridge for up up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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