Eggnog Espresso Cookies (Soft, Chewy Holiday Latte Cookies)
These soft and chewy eggnog espresso cookies are packed with cozy holiday flavor, combining rich browned butter, warm spices, and smooth espresso for a perfect latte-inspired treat. Finished with a sweet eggnog glaze, these bakery-style cookies are thick, tender, and ideal for Christmas baking, cookie exchanges, or anytime you want a festive dessert with a coffee twist.
Servings 12 large cookies
Calories 350kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups & spoons
- Small bowl for dry ingredient blending
- Baking Sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1.5–2 tbsp recommended)
- Cooling rack
- Small bowl + spoon for eggnog glaze (optional)
- Microplane or nutmeg grater (for fresh nutmeg topping)
- Airtight container for storage
Ingredients
Dry
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg plus more for topping
- Optional: pinch of cloves powder
Wet
- ¾ cup unsalted butter browned
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup eggnog
- 1 tablespoon espresso powder
- 1 teaspoon vanilla extract
- Optional: 1 to 1½ teaspoons eggnog extract
- 👉 If not using eggnog extract: increase vanilla to 1½ teaspoons total.
Coating
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Eggnog Glaze
- ¾ cup powdered sugar
- 1½ to 2½ tablespoons eggnog
- Optional: ¼ teaspoon eggnog extract
- Pinch cinnamon or nutmeg
Instructions
Brown the butter
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring often, until golden brown and fragrant. Immediately transfer to a bowl and let cool until warm, not hot.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if using.
Mix the wet ingredients
- To the browned butter, add the granulated sugar and brown sugar and whisk until smooth and glossy.
- Add the egg and egg yolk and whisk until fully combined.
- Whisk in the eggnog. Add the espresso powder and whisk until fully dissolved. Stir in the vanilla extract and eggnog extract if using.
Combine
- Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft.
Chill the dough
- Cover and refrigerate for at least 1 hour, or up to overnight.
Prepare the coating
- In a small bowl, mix together the sugar, cinnamon, and nutmeg.
Scoop and coat
- Scoop dough into 2–3 tablespoon portions and roll each ball in the coating mixture.
Bake
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place cookies on the baking sheet spaced apart and bake for 10–12 minutes, until the edges are set and the centers are slightly underbaked and puffy.
Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze
- Whisk together powdered sugar, eggnog, eggnog extract if using, and spice until smooth.
Finish
- Drizzle glaze over cooled cookies and lightly sprinkle with nutmeg if desired.
Notes
- For the best soft and chewy eggnog espresso cookies, do not skip chilling the dough. This step prevents spreading and creates thick, bakery-style cookies with plush centers.
- Be sure to measure the butter after browning. Browning reduces moisture, so using the correct amount ensures the cookies stay rich and soft instead of dry.
- Use espresso powder (not brewed coffee) for the best flavor and texture. Espresso powder adds a smooth coffee flavor without adding extra liquid to the dough.
- For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons. For a more subtle latte flavor, keep it at 1 tablespoon.
- The dough will be soft and slightly sticky before chilling — this is completely normal and helps create tender cookies.
- Bake just until the edges are set and the centers look slightly underbaked and puffy. This ensures the cookies stay soft and chewy after cooling.
- If you don’t have eggnog extract, the cookies will still have plenty of flavor from the eggnog, vanilla, and warm spices.
- For the best bakery-style finish, drizzle the eggnog glaze after the cookies have fully cooled and add a light sprinkle of nutmeg on top.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for extended freshness.