Imagine the creamy, spiced richness of eggnog meeting the melt-in-your-mouth magic of tres leches cake—all in a soft, pillowy cookie. These Eggnog Tres Leches Cookies are a holiday dream come true, soaking up a luscious three-milk mixture infused with nutmeg and vanilla, then topped with clouds of whipped cream. They’re decadent without being overly heavy, and they bring together two beloved seasonal treats in one irresistible bite.
Perfect for holiday cookie swaps, festive gatherings, or simply treating yourself to something special, these cookies are surprisingly easy to make and guaranteed to impress. The soft sugar cookie base acts like a sponge for the tres leches soak, creating pockets of creamy goodness in every bite. Whether you’re an eggnog enthusiast or just love trying creative holiday desserts, this recipe will quickly become a seasonal staple in your kitchen.
Why I Love These
These cookies combine the nostalgic flavors of eggnog with the beloved texture of tres leches cake in a fun, handheld format.
They’re incredibly moist and flavorful without being soggy, striking that perfect balance between cookie and dessert.
I make these whenever I want to bring something unexpected and festive to holiday parties—they always disappear first!
Ingredients
- ½ cup granulated sugar (for frosting base).
- 5 tablespoons all-purpose flour (for frosting base).
- ¼ teaspoon salt (for frosting base).
- ¾ cup full-fat eggnog (for frosting base).
- 1 cup unsalted butter, softened.
- ¼ cup granulated sugar.
- ¼ cup sweetened condensed milk.
- 2 tablespoons powdered sugar.
- 1 teaspoon heavy cream.
- ½ teaspoon vanilla extract.
- ½ teaspoon cinnamon.
- ¼ teaspoon ground nutmeg.
- ¼ teaspoon salt.
- ¼ teaspoon baking powder.
- 2 cups all-purpose flour.
- 3 tablespoons white sanding sugar.
- ¾ cup unsalted butter, softened (for frosting).
- 16 red candied cherries, halved.
How To Make
- Whisk sugar, flour and salt in saucepan. Add eggnog and cook while whisking until very thick. Refrigerate 30 minutes then bring to room temperature.
- Beat butter, sugars, condensed milk, cream, vanilla and spices until smooth. Gradually mix in flour until dough forms.
- Roll dough into 1 tablespoon balls, coat in sanding sugar. Press into 2-inch rounds with sugared glass.
- Bake at 350°F for 10½ minutes until bottoms are light golden. Cool completely.
- Beat frosting base until smooth. Gradually beat in butter until fluffy.
- Pipe rosettes of frosting on cookies. Chill 30 minutes then top with cherry halves.
Nutrition
These Eggnog Tres Leches Cookies are an indulgent holiday treat that’s rich in dairy-based nutrients like calcium and protein from the three-milk soak and whipped cream topping. They’re moderately high in calories and sugar, making them perfect for special occasions rather than everyday snacking. The eggnog and milk mixture provides some vitamin D and B vitamins, while the cookies themselves offer quick energy from carbohydrates.
To lighten these cookies slightly, you can use low-fat evaporated milk and reduce the amount of whipped cream topping, though this will affect the signature richness. For a more decadent version, consider adding a drizzle of caramel or dulce de leche between the cookie and whipped cream layers. The butter and eggs provide some healthy fats and protein to help balance the sugar content.
These cookies contain common allergens including dairy, eggs, and gluten. For a dairy-free version, substitute the milk mixture with coconut cream, coconut milk, and coconut condensed milk, and use dairy-free whipped topping. Gluten-free all-purpose flour can replace regular flour in a 1:1 ratio, though the texture may be slightly more delicate. Those with egg allergies can try a flax egg substitute, though the cookies may be less tender.
Tips & Variations
- Make the cookies a day ahead and store them unfrosted in an airtight container—soak and top them just before serving for the freshest presentation.
- Add a splash of rum or bourbon to the tres leches mixture for an adults-only version with deeper, warmer flavors that complement the eggnog beautifully.
- For a chocolate twist, add cocoa powder to the cookie dough and drizzle melted dark chocolate over the whipped cream topping.
- Use store-bought sugar cookies as a shortcut—just poke holes and soak them in the tres leches mixture for a 15-minute dessert.
- Swap the nutmeg for cardamom or chai spice blend for an international flavor variation that’s equally festive.
Ways To Serve Them
- Arrange on a festive platter alongside gingerbread cookies and peppermint bark for a holiday dessert spread
- Serve with hot spiced cider or Irish coffee for a cozy winter evening treat
- Pair with fresh berries and a dusting of powdered sugar for a lighter, brunch-friendly presentation
- Offer as individual desserts at Christmas dinner, plated with a drizzle of caramel sauce and a cinnamon stick garnish
Proper Storage
- Fridge: Once soaked and topped, store the cookies in an airtight container with parchment paper between layers for up to 2 days. The whipped cream will soften over time, so they’re best enjoyed within 24 hours for optimal texture.
- Freezer: Freeze the baked, unsoaked cookies in a freezer-safe container or bag for up to 2 months. Thaw completely before soaking with the tres leches mixture. The soaked cookies don’t freeze well as the texture becomes too soft.
- Reheat: These cookies are best served chilled or at room temperature—no reheating needed. If they’ve been refrigerated, let them sit out for 10-15 minutes before serving to take the chill off and allow the flavors to bloom.
Ingredients
- ½ cup granulated sugar (for frosting base).
- 5 tablespoons all-purpose flour (for frosting base).
- ¼ teaspoon salt (for frosting base).
- ¾ cup full-fat eggnog (for frosting base).
- 1 cup unsalted butter, softened.
- ¼ cup granulated sugar.
- ¼ cup sweetened condensed milk.
- 2 tablespoons powdered sugar.
- 1 teaspoon heavy cream.
- ½ teaspoon vanilla extract.
- ½ teaspoon cinnamon.
- ¼ teaspoon ground nutmeg.
- ¼ teaspoon salt.
- ¼ teaspoon baking powder.
- 2 cups all-purpose flour.
- 3 tablespoons white sanding sugar.
- ¾ cup unsalted butter, softened (for frosting).
- 16 red candied cherries, halved.
Steps
- Whisk sugar, flour and salt in saucepan. Add eggnog and cook while whisking until very thick. Refrigerate 30 minutes then bring to room temperature.
- Beat butter, sugars, condensed milk, cream, vanilla and spices until smooth. Gradually mix in flour until dough forms.
- Roll dough into 1 tablespoon balls, coat in sanding sugar. Press into 2-inch rounds with sugared glass.
- Bake at 350°F for 10½ minutes until bottoms are light golden. Cool completely.
- Beat frosting base until smooth. Gradually beat in butter until fluffy.
- Pipe rosettes of frosting on cookies. Chill 30 minutes then top with cherry halves.
Nutrition (per serving)
- Calories: 180 kcal
Notes
- Make the cookies a day ahead and store them unfrosted in an airtight container—soak and top them just before serving for the freshest presentation.
- Add a splash of rum or bourbon to the tres leches mixture for an adults-only version with deeper, warmer flavors that complement the eggnog beautifully.
- For a chocolate twist, add cocoa powder to the cookie dough and drizzle melted dark chocolate over the whipped cream topping.
- Use store-bought sugar cookies as a shortcut—just poke holes and soak them in the tres leches mixture for a 15-minute dessert.
- Swap the nutmeg for cardamom or chai spice blend for an international flavor variation that's equally festive.