ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Eggnog Cookie Dippers

These soft and chewy cookies are infused with the flavors of creamy eggnog and warm spices, making them the ultimate festive treat. Dip them into a creamy eggnog glaze, and let the holiday spirit take over as you savor every delightful bite!

Tasty Team
72% would make again

Under 30 minutes

Under 30 minutes


for 24 cookies

  • nonstick cooking spray, for greasing
  • 3 large eggs, using only egg whites (Reserved from eggnog recipe)
  • 1 pinch kosher salt
  • ⅓ cup sugar (65 g), 2 tablespoons, divided
  • ¼ cup eggnog (60 mL)
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour (85 g)
  • powdered sugar, for garnish
  • nutmeg, freshly grated, for garnish

Nutrition Info

  • Calories 42
  • Fat 0g
  • Carbs 6g
  • Fiber 0g
  • Sugar 2g
  • Protein 1g

Estimated values based on one serving size.


  1. Preheat the oven to 325°F (170˚C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
  2. In a medium bowl, beat the egg whites and salt with an electric hand mixer until soft peaks form. Gradually add 2 tablespoons of granulated sugar and beat until stiff peaks form. You should be able to turn the bowl upside down without anything falling out. Set aside.
  3. In a large bowl, mix together the eggnog, vanilla, and remaining ⅓ cup (65 G) sugar until incorporated. Sift in the flour and and fold with a rubber spatula to combine. Fold in ⅓ of the egg whites until incorporated, then add the rest and fold until just combined.
  4. Transfer the dough to a piping bag or zip-top bag fitted with a medium round tip.
  5. Working quickly, pipe 12 4-inch (10 cm) long and 1-inch (2 cm) wide cookies onto each baking sheet. Bake for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark.
  6. Transfer the cookies to a wire rack and let cool completely. Use a sieve to sprinkle powdered sugar over the tops. Finish with a pinch of freshly grated nutmeg.
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.