This soft, buttery teacake recipe entered my holiday rotation the first year I wanted a cookie that tasted like Christmas in every bite. I was chasing that cozy, nostalgic flavor of eggnog without making a dessert that felt heavy or overly sweet. The result is a tender, melt-in-your-mouth teacake base kissed with warm spices and topped with a lightly boozy-feeling eggnog glaze. These cookies bake up soft rather than crunchy, and the crumb stays moist even days later, which makes them perfect for cookie exchanges and gifting.

I discovered this combination while adapting a simple butter cookie base one December afternoon when my pantry had only basic staples and a carton of eggnog in the fridge. The spices—cinnamon and nutmeg—paired with vanilla and the smooth glaze instantly felt festive. Friends who sampled them at a holiday party commented on how they reminded them of traditional eggnog but in cookie form. They’re easy enough for a busy weeknight bake and special enough for a hostess gift wrapped in parchment and tied with twine.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use good-quality butter like Plugrá or Kerrygold for a richer flavor. It should be softened but not oily—press with a finger and it should yield slightly.
• Granulated sugar (1 cup): Regular granulated sugar provides structure and a bit of bite; for a slightly finer crumb you can use superfine sugar.
• Large eggs (2): Room temperature eggs emulsify better and give a finer crumb—take them out of the fridge 20–30 minutes before baking.
• Vanilla extract (1 tsp): Pure vanilla adds depth; use a quality brand like Nielsen-Massey if you can.
• All-purpose flour (3 cups): Spoon and level into your measuring cup for accuracy—too much flour makes cookies dense.
• Baking powder (2 tsp): Provides lift for a tender, cakey texture—make sure it’s fresh for best rise.
• Ground cinnamon (3/4 tsp) and ground nutmeg (1/4 tsp): Freshly grated nutmeg delivers the most aromatic result; adjust to taste for warmer spice.
• Salt (1/2 tsp): Enhances the sweetness and balances flavor—use kosher salt measured by volume.
• Confectioners’ sugar (2 cups) for glaze: Sift if lumpy to ensure a silky glaze.
• Eggnog (4–5 Tbsp): Adds authentic flavor—use store-bought or leftover homemade eggnog; start with 4 tablespoons and add more if needed to reach a pourable consistency.
• Sprinkles (optional): Holiday or Christmas-themed sprinkles for decoration, or a small dusting of extra cinnamon.

Instructions

Prepare the butter and sugar: Cream 1 cup softened unsalted butter and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium-low speed. Mix until butter is whipped and sugar is well incorporated, scraping down the bowl as needed. This aerates the butter for a lighter texture—about 2–3 minutes. Add eggs and vanilla: With the mixer on low, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 teaspoon vanilla and mix just to combine. Overbeating after adding flour will toughen the dough, so keep speed low. Whisk dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. This ensures even distribution of leavening and spices. Combine wet and dry: Add the flour mixture to the butter mixture in roughly four additions, mixing on low and scraping the bowl after each addition. Stop when just combined—overmixing develops gluten and makes the teacakes less tender. Portion the dough and chill: On a lined baking sheet, portion 2-tablespoon dollops of dough and place them about 1 inch apart (they’ll be chilled before baking). Transfer the tray to the refrigerator for at least 1 hour or up to overnight. Chilling solidifies the butter so cookies don’t spread in the oven. Preheat oven and shape balls: Preheat oven to 350°F. Remove chilled dough and quickly roll each portion into smooth balls with your hands, spacing about 2 inches apart on a lined baking sheet to allow room for rise. Bake until golden: Bake 15–18 minutes until puffed and lightly golden on top with slightly darker edges. Look for subtle golden color—don’t overbake. Allow cookies to cool on the sheet for about 3 minutes, then transfer to a wire rack to cool completely before glazing. Make the eggnog glaze: Whisk 2 cups confectioners’ sugar with 1 teaspoon vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 4 tablespoons eggnog until smooth. It should be thick but pourable—add a fifth tablespoon if needed. If glaze is too thin, add a tablespoon more sugar. Glaze and decorate: When cookies are completely cool, drizzle about 1 teaspoon glaze onto each cookie. Add sprinkles while glaze is wet or finish with a small dusting of extra nutmeg. Let glaze set before stacking or packaging.

Storage Tips

Store baked and glazed cookies in a single layer or with parchment between layers at room temperature for up to 3 days. For longer storage, freeze baked but unglazed cookies in a single layer until firm, then stack with parchment between layers and place in airtight containers for up to 3 months. Thaw at room temperature and add glaze just before serving if you prefer a freshly glazed look. Refrigeration is unnecessary and can dry cookies out; only refrigerate if your home is very warm and you need the glaze to set quickly.

Ingredient Substitutions

To make these dairy-free, swap the butter for a vegan stick butter and use a dairy-free eggnog; texture will be slightly different but still tender. For a gluten-free option, use a 1-to-1 gluten-free flour blend that contains xanthan gum—expect a slightly coarser crumb. If you don’t have eggnog, use 3 tablespoons milk plus 1 teaspoon rum extract to mimic the flavor. Reduce sugar slightly if using very sweet eggnog or if you prefer a less sweet glaze.

Serving Suggestions

Serve these teacakes on a festive platter with spiced nuts, candied citrus peels, or alongside small cups of hot chocolate or mulled wine. Garnish with a tiny grating of fresh nutmeg or a few holiday sprinkles for a cheerful presentation. They pair well with black tea or a lightly spiced chai and make elegant additions to holiday dessert tables or boxed up in cellophane with a ribbon for hostess gifts.

Cultural Background

These teacakes draw inspiration from classic American holiday flavors—namely eggnog, which has roots in medieval European possets and was later adapted in the Americas as a festive winter drink. Small butter cookies and teacakes have been part of holiday baking for generations; combining the two preserves the cozy nostalgia of eggnog in a refined, portable form. Regional variations throughout the U.S. add booze or different spice blends, but the core idea remains the same: a simple, comforting sweet that evokes holiday tradition.

Seasonal Adaptations

For a winter twist, add 1/4 teaspoon ground cloves to the dough for a warmer spice profile. In warmer months, omit nutmeg and replace the glaze with a lemon or orange glaze for a brighter treat. For Christmas morning, mix in 1/2 cup finely chopped candied ginger for a zingy bite. If making these for New Year’s parties, brush the glaze with a light dusting of edible gold or metallic sugar for a celebratory finish.

Meal Prep Tips

Portion dough into 2-tablespoon balls and freeze them on a sheet tray until solid. Transfer frozen dough balls to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time. This is a great strategy for preparing batches ahead of time: you can bake just what you need the day of your gathering. For gifting, pack in single layers separated by parchment in rigid boxes to protect the glaze and preserve their appearance.

These teacakes have become a holiday staple in my kitchen—simple, forgiving, and brimming with seasonal flavor. Make a double batch to share; I promise they’ll disappear fast. Happy baking and Merry Christmas!