Comments on: Eggnog Cookies

By: Sam Merritt

Sam Merritt — Mon, 05 Jan 2026 21:38:13 +0000

In reply to Renee. Thank you so much for trusting my recipes, Renee! I'm so glad you enjoyed these! :)

By: Renee

Renee — Thu, 01 Jan 2026 01:05:36 +0000

Eggnog cookies are something I’ve made for several years now and I am so thrilled Sam came out with a recipie!! Last year I had already done my baking by the time she published her recipie, but this year I got to use her’s and OMG- her’s takes the cake! It’s a must try recipie!

By: Sam Merritt

Sam Merritt — Thu, 18 Dec 2025 12:28:12 +0000

In reply to Trucilla Macedo. You're very welcome, Trucilla! I truly appreciate you trying my recipe. I'm glad it was a success. :)

By: Trucilla Macedo

Trucilla Macedo — Thu, 18 Dec 2025 00:50:45 +0000

In reply to Emily @ Sugar Spun Run. Sam, your recipe is fantastic! The eggnog cookies are perfect! Your instructions are clear and well thought out! Thank you!!!

By: Tina Shaye

Tina Shaye — Fri, 12 Dec 2025 06:33:56 +0000

In reply to Kathleen A Ewert. Hi. I know this is and old post, but just in case you read it- there are more reasons than salt content, that make using unsalted butter top choice. I am not sure if Sam mentions it but water content is not controlled in salted butter. Sometimes you should just follow the recipe.

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 03:20:50 +0000

In reply to Mary. Hi Mary! That should work just fine. The dough should be good in the refrigerator, wrapped tightly, for several days. :)

By: Sam Merritt

Sam Merritt — Mon, 08 Dec 2025 02:24:01 +0000

In reply to Lisa. I'm so sorry to hear that. :( Thank you for the feedback.

By: Lisa

Lisa — Sun, 07 Dec 2025 20:15:30 +0000

I used spiked eggnog and I had to leave them in the oven 13 plus minutes. I’m not sure the recipe works with booze. Didn’t turn out well 🙁

By: Mary

Mary — Sat, 06 Dec 2025 01:26:26 +0000

Can this dough be made ahead of time and stored in the fridge until ready to bake?

By: Peggy

Peggy — Fri, 28 Nov 2025 21:31:56 +0000

These cookies are delicious! They are soft, chewy, and sweet but not too sweet. I did not have any cake flour so I made my own by substituting all purpose flour and cornstarch. The cookies came out perfect. I am definitely saving this recipe and will be making these cookies every Christmas season to come.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 02 Jan 2025 16:34:34 +0000

In reply to Susan. Thanks for giving them a try, Susan! Enjoy

By: Susan

Susan — Tue, 31 Dec 2024 20:19:01 +0000

Excellent. Everyone loves them.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 27 Dec 2024 17:18:16 +0000

In reply to Harmony. Thanks for giving them a try, Harmony! We're so happy you enjoyed them

By: Harmony

Harmony — Wed, 25 Dec 2024 05:51:15 +0000

These cookies are perfect as is. They have the right amount of sweetness and the eggnog really comes through.

By: Sam

Sam — Mon, 23 Dec 2024 16:53:00 +0000

In reply to Bruce. Thank you so much, Bruce! Bummer about your scale though! I'm glad you were still able to enjoy the cookies. :)

By: Sam

Sam — Sun, 22 Dec 2024 18:08:31 +0000

In reply to Kathleen A Ewert. Hi Kathleen! You can control the salt level in the baked goods much better with unsalted butter. I do have an article on using salted or unsalted butter that may be interesting. :)

By: Kathleen A Ewert

Kathleen A Ewert — Sat, 21 Dec 2024 18:34:15 +0000

In reply to Catherine Acton. I always use salted butter I think the cookies or anything you bake would be very bland if you didn't there's not that much salt in butter I don't know why those recipes always say that it kind of annoys me. And I also still add the half a teaspoon or teaspoon of salt whatever the recipe says and they turn out wonderful

By: Bruce

Bruce — Sat, 21 Dec 2024 01:59:02 +0000

I’m very disappointed because my scale acted up (battery dying, I guess, and I don’t have a spare), so I got too much flour in them. Fortunately, the only thing it affected was the texture. I was really looking forward to something along the lines of my beloved whipped shortbread. What I got (and it’s still excellent) was a chewy sugar cookie texture with a wonderful little crust on it. Hey if that’s Plan B, then life is worth living!
So, first the taste of the cookies. I often say that Sam has an amazing sense of seasoning, and these cookies prove that. They taste like a faintly-flavored spice cookie, and an excellent one at that. The vanilla brings out the little bit of cinnamon and nutmeg (I only use fresh). Any more flavor, and there would be competition with the frosting.
Yes, the frosting. That stuff is a home run. Then the cookie with the frosting is a real Christmas winner. This recipe was well worth waiting for.

By: Sam

Sam — Fri, 20 Dec 2024 18:52:49 +0000

In reply to Taryn Clark. I'm so glad to hear they were such a hit, Taryn! Merry Christmas! :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 20 Dec 2024 15:27:24 +0000

In reply to Catherine Acton. Hi Catherine! We actually discuss the importance of using cake flour within the post. It is critical to the tender, melt-in-your-mouth texture here. You could use all purpose flour (substitution instructions are in the post too!), but we really recommend cake flour for best results. For the butter, you can use salted but you will need to reduce the salt in the dough to ¼ teaspoon. We hope you love them!

By: Catherine Acton

Catherine Acton — Fri, 20 Dec 2024 01:38:33 +0000

How important is it to use “cake flour” as opposed to all-purpose flour? Do you have a recommendation? Also… would using salted butter be a huge mistake?

By: Taryn Clark

Taryn Clark — Fri, 20 Dec 2024 01:31:42 +0000

So I have not stopped making your recipes! I've just gotten lazy about rating but since these haven't been rated yet, I thought I'd be the first! First off...the cookie dough of these bad boys . I'm not condoning eating raw cookie dough obviously, but also like...if I die, I die. Worth it. The texture once baked is to die for, I highly recommend using the cake flour instead of substituting AP flour. If you don't have cake flour, go to the store and grab some. And THANK YOU for linking the items you use for each recipe. I now have a cookie scooper thingy on the way . I highly recommend using one of those too because the dough is sticky and they don't come out as pretty without a scoop, but who cares because they're delicious! 10/5, per usual. You're the best! Merry Christmas Sam!