Oh my goodness, if you smell something wonderfully spicy and festive in the air, it’s probably me frantically making batches of my favorite winter treat! When the holiday baking urges hit, I skip the gooey chocolate chip recipes and head straight for something with a bit of bite. These Eggnog Biscotti Cookies are the absolute reigning champions of our December dessert platter.

What makes them so special, you ask? It’s all about that perfect twice-baked texture—super crisp, just begging to be dunked, and packed with the rich, nutmeg-heavy flavor of real eggnog. I remember the first time I made these; I thought I’d mess up the slicing part, but honestly, once you get the dough logs sturdy, everything else just falls into place. They’re the cookie equivalent of a perfect, cozy hug.

Why This Eggnog Biscotti Cookies Recipe is a Holiday Favorite

Honestly, these Eggnog Biscotti Cookies have earned their spot at the top of the holiday rotation for very good reasons. They aren’t fussy, but they deliver huge flavor payoff, especially when you’re already juggling a million other things!

That crisp, twice-baked texture means they stay perfect for weeks. No softening allowed!
The spice blend—especially the nutmeg—just screams cozy kitchen on a cold day.
They travel beautifully. You can take a batch to a friend without worrying about them crumbling apart.
They’re fantastic for dipping! Seriously, try them dunked in coffee after you make these cookies.

This recipe is simple enough for a weeknight bake, but fancy enough for Christmas Eve.

Essential Ingredients for Perfect Eggnog Biscotti Cookies

To get that signature crisp texture and deep seasonal flavor in my Eggnog Biscotti Cookies, you really need to pay attention to what goes into the bowl. Forget subbing out the important players here—this is a recipe where quality counts, especially with the spices!

First up, we need the basics! Grab 1 cup of all-purpose flour, 1 teaspoon of baking powder for just a tiny bit of lift, and just a pinch—1/4 teaspoon—of salt to wake up all those sweet flavors. Next, make sure your butter is right; 1/4 cup of unsalted butter, and it absolutely must be softened, not melted. If it’s too cold, it won’t cream right, and you’ll lose that essential air we need for structure.

For the richness, we need 1 large egg and 1/2 teaspoon of vanilla extract. But the real stars of the show, the spices that scream “holiday,” are the 1/4 teaspoon of ground nutmeg and just a whisper of 1/8 teaspoon of ground cinnamon. And of course, the magic element: 2 tablespoons of good quality eggnog! That’s what gives these cookies their unique, warm depth. Whenever I make any cookie calling for butter, I always use the freshest I can find.

Ingredient Notes and Expert Substitutions for Eggnog Biscotti Cookies

Okay, once you have your ingredients laid out, let’s talk about tweaking things slightly if you need to. This recipe is pretty solid as is, but I always like to give my readers options! If you want to add a slightly richer, nuttier background note to your Eggnog Biscotti Cookies, the notes suggested swapping out just 1 tablespoon of that necessary all-purpose flour with almond flour. Trust me, that tiny swap makes a difference; it gives the cookie a little more structure, almost like a fancy Italian version.

Now, about that eggnog. If you absolutely cannot find store-bought eggnog or you only have a little bit left, that’s fine! You can replace one of the tablespoons of eggnog with an extra 1/2 teaspoon of whole milk, but you’ll need to sneak in a tiny, tiny extra pinch of nutmeg to compensate for the lost holiday warmth. For extra richness, sometimes I even use a bit of heavy dairy cream if I’m making something else that needs cream that week—it just bumps up the fat slightly!

Step-by-Step Instructions for Making Eggnog Biscotti Cookies

Alright, this is the fun part, but pay attention because the twice-baking process is what makes these Eggnog Biscotti Cookies what they are! First things first: get your oven up to 350°F (175°C) and line a baking sheet with parchment paper. We want easy cleanup, trust me on this one.

Start by getting your dry things ready in one bowl: whisk together the flour, baking powder, and salt. Set that aside. Then, move to the main event in a bigger bowl. Cream that softened butter and sugar until it looks light and fluffy—this should take a minute or two of good beating. Next, beat in your egg and vanilla extract until they disappear.

Now, we alternate! Slowly add those dry ingredients into the wet mixture, only mixing until they just disappear together. Don’t overdo it! Once combined, stir in your spices—nutmeg and cinnamon—and the eggnog until you have a really stiff dough. It shouldn’t be sticky at all; it should feel sturdy.

Divide that stiff dough right down the middle and shape each part into a log, aiming for about 10 inches long and 2 inches wide, directly on that lined sheet. Pop those logs into the oven for 20 to 25 minutes. They just need to look lightly golden brown.

Here’s the crucial part! Remove the sheet and let those logs cool right there on the pan for about 10 minutes. If you try to slice them hot, they will crumble! Once they’ve cooled slightly, use a sharp, serrated knife—this is my expert tip—to slice them diagonally into cookies about half an inch thick. Slice gently! Then, lay the slices back down, cut-side up, onto your clean baking sheet.

For the second bake, put them back in the oven for another 10 to 12 minutes. You need to flip them halfway through this second bake to make sure both sides dry out perfectly. When they come out this time, they should feel dry and certainly crisp. Let them cool completely on a wire rack after this. If you’re looking for a great simpler twice-baked treat, this method is the way to go!

Tips for Success When Baking Your Eggnog Biscotti Cookies

Getting that perfect snap in your Eggnog Biscotti Cookies definitely takes a little finesse, especially at the slicing stage. Don’t just grab the first dull knife you see! A sharp, serrated bread knife is your best friend here. It saws through the logs without squishing the air pockets inside while they are still warm.

My biggest tip for proving they are done after that second bake? Listen to them! When the cookies have cooled completely, pick one up and tap it gently against your counter. If it sounds hollow and hard—like a tiny piece of wood—you’ve nailed the crispness! If it sounds dull or soft, pop them back in for another three minutes.

My other little secret, especially if you’re thinking about dunking these later (and you should be!), is to let the *first* baked logs cool for a full 10 minutes, not just 8. That extra patience before slicing makes the whole process cleaner. These truly are one of the best cookies to bake when you need something that holds up!

Variations and Serving Suggestions for Eggnog Biscotti Cookies

Once you master the basic crispiness of these Eggnog Biscotti Cookies, you absolutely have to start playing around with them! The recipe notes mentioned dipping them in white chocolate, and honestly, that’s my favorite way to upgrade them for a party tray. Just melt some good quality white chocolate—I prefer using chips because they already have stabilizers, making it easier—and dip the cooled, crisp cookie about one-third of the way in. Let the chocolate set completely on parchment paper.

If white chocolate isn’t your thing, try adding some extra zing! A little lemon or orange zest mixed into the dough during the second mixing stage is fantastic because it cuts the richness just slightly. They pair perfectly with a hot cup of coffee; they’re practically made for it! Or, if you are serving these when the kids are around, they are incredible alongside a big mug of rich hot chocolate, maybe even one made from your favorite cocoa mix.

Storage and Make-Ahead Tips for Eggnog Biscotti Cookies

Because these are twice-baked, the best news is that you can totally make these Eggnog Biscotti Cookies ahead of time! Since they’re so dry and crisp, they last ages. Store them in a sturdy, airtight container at room temperature. I usually layer mine with wax paper in between batches, just like I do when I store my other holiday baked goods. They stay perfect for easily two full weeks—maybe longer, if they last that long around our house!

If you need to freeze them—maybe you’re prepping for a winter party—wrap the completely cooled logs *before* the first bake, or wrap the finished cookies tightly in heavy-duty foil or freezer-safe bags. They freeze beautifully for up to three months. Just pull them out the night before you plan to eat them, and they’re ready to go!

Frequently Asked Questions About Eggnog Biscotti Cookies

I know everyone has questions when tackling a technique like double baking! It seems intimidating, but once you understand the ‘why’ behind each step for these Eggnog Biscotti Cookies, you’ll be a pro. Here are the biggest things I hear from folks when they start baking this recipe.

Can I skip the second bake in the recipe?

Oh, please don’t! That second bake is absolutely essential for calling these true biscotti. The first time bakes them into logs, but the second bake dries them out completely so they become that signature crisp cookie that won’t get soggy when dunked in coffee or hot chocolate. If you skip it, you’ll just have soft, slightly dry breadsticks instead, not the crunchy eggnog treats we want!

My logs spread out a lot while baking the first time. What did I do wrong?

That usually means your butter was too soft, honey! If the butter is overly warm or even starting to melt before it hits the oven, the structure collapses a bit. Make sure your butter is just softened—it should hold its shape but indent easily. Also, chilling the logs for just 15 minutes before that first bake can really help them hold their shape better.

How do I make these Eggnog Biscotti Cookies less sweet?

The sugar is pretty crucial for the texture, especially with the twice-baked structure, but if you need less sweetness, the easiest way is through the topping! Skip the optional white chocolate dip entirely. Also, when you are mixing the main dough, try cutting back that 1/2 cup of granulated sugar to just 1/3 cup. You might notice they don’t cream quite as fluffy, but the flavor will be more focused on the spices.

What can I use instead of real eggnog?

If you’re worried about using commercial eggnog, you can make a quick substitute! Mix 2 tablespoons of whole milk with 1/4 teaspoon of vanilla extract, 1/8 teaspoon of rum extract (if you have it!), and a tiny pinch more nutmeg. That will replicate the holiday flavor really well in the dough!

Estimated Nutritional Information for Eggnog Biscotti Cookies

I always feel a little shy sharing this part because baking is an act of love, not nutrition tracking, right? But for those of you who want to know what you’re snacking on while you’re sipping your coffee, here is a general idea for one of these glorious Eggnog Biscotti Cookies.

Calories: Approximately 105 per cookie
Fat: Around 4g total
Carbohydrates: About 15g
Protein: About 2g

Now, please remember, these are just estimates based on the basic recipe, and if you go dipping them in melted chocolate like I do sometimes, those numbers are going to creep up quickly! Use these as a fun guideline!

Eggnog Biscotti Cookies

Author: ferecipe.com
Total Time: 65 min
Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Crisp, twice-baked cookies flavored with traditional eggnog spices.

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 tablespoons eggnog

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the nutmeg, cinnamon, and eggnog until a stiff dough forms.
Divide the dough in half lengthwise and shape each half into a log, about 10 inches long and 2 inches wide, on the prepared baking sheet.
Bake for 20-25 minutes, or until the logs are lightly golden brown.
Remove from the oven and let cool on the baking sheet for 10 minutes.
Slice the logs diagonally into 1/2-inch thick cookies using a sharp, serrated knife.
Place the slices cut-side down on the baking sheet.
Bake for another 10-12 minutes, flipping the cookies halfway through, until they are dry and crisp.
Cool completely on a wire rack.

Notes

For a richer flavor, you can substitute 1 tablespoon of the flour with almond flour.
You can dip the cooled biscotti in melted white chocolate for extra sweetness.

Prep Time: 20 min
Cook Time: 45 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 105
Sugar: 7
Sodium: 45
Fat: 4
Saturated Fat: 2
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 15
Fiber: 0
Protein: 2
Cholesterol: 25

Keywords: eggnog, biscotti, cookies, holiday baking, spiced cookies, twice-baked