These Easy No Bake Eggnog Cookies are the perfect dessert to make this holiday season if you love eggnog and need a quick cookie recipe that requires no baking. Chewy, creamy, and flavorful!
Updated October 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on December 24, 2019, and updated on December 23, 2023.
No bake eggnog cookies bring creamy holiday flavor to a simple oatmeal cookie. They're a handy choice when you want a sweet treat without making room in the oven.
My version uses quick oats for a thick, chewy texture and instant vanilla pudding to help the mixture come together. A brief stovetop stage brings the base together before the cookies chill.
Set out a lined tray and make a little space in the refrigerator. Let's get started!
Why You'll Love This No Bake Eggnog Cookies
- Easy method - A saucepan and spoon take the place of an oven and mixer.
- Holiday flavor - Eggnog and nutmeg give the cookies a creamy, spiced taste.
- Party-friendly - Scooped portions fit neatly on a seasonal dessert tray.
- Flexible presentation - Make smaller or larger mounds to suit your serving plans.
INGREDIENTS YOU'LL NEED
Here's everything you'll need to make this recipe.
- Granulated sugar and brown sugar: These sweeten the cooked base, with brown sugar adding molasses flavor. Light or dark brown sugar is offered in the original recipe.
- Butter: Butter melts into the base and adds richness. Salted or unsalted butter can be used.
- Eggnog and nutmeg: Eggnog supplies liquid and seasonal flavor, while nutmeg strengthens that familiar spice note.
- Instant vanilla pudding: Use the dry instant mix rather than a prepared pudding cup. It contributes vanilla flavor and helps the mixture set.
- Vanilla extract: Vanilla rounds out the sweetness and spice.
- Quick oats: Their smaller pieces absorb the liquid and help bind the cookies. Steel-cut oats are not suitable for this short method.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make No Bake Eggnog Cookies
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Cook the Base Evenly
Stir across the bottom of the pan so the mixture heats evenly. Start the card's boiling timer when the mixture reaches a low boil, rather than when the pan first goes on the stove.
Step 2: Combine and Let Thicken
Work the pudding into the base thoroughly before adding the remaining ingredients. The brief rest gives the oats time to absorb moisture, making the mixture easier to portion.
Step 3: Shape and Set
Keep the mounds similar in size so they firm at a similar pace. Give them their refrigerator setting time before moving them to a serving plate.
LAKITA'S EXPERT TIPS
Here are my best tips for making this recipe turn out perfectly every time.
- Line trays first: Have your parchment or nonstick liner ready before the mixture is cooked.
- Use a scoop: A small or medium cookie scoop makes portioning more consistent.
- Choose a roomy saucepan: Leave enough space to stir the oats without spilling the hot mixture.
- Keep tools close: Set the timer and spoon within reach before cooking so you can stay by the pan.
- Handle heat carefully: Shape with utensils while the mixture is hot; wait until safe to touch before gently flattening.
- Expect an oatmeal texture: The finished cookie is chewy and rustic rather than smooth like a sugar cookie.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Rum flavor suggestion: The original recipe offers rum extract instead of vanilla; use cautiously because extract strengths vary.
- Different pudding suggestion: Another instant pudding flavor changes the taste and may change the consistency.
- Dairy-free experiment: Plant-based eggnog alone does not make the whole recipe dairy-free; butter and pudding also need review and testing.
- Smaller bites: Scoop smaller mounds for a mixed cookie tray without changing the cooked base.
Make-Ahead & Storage
Make-Ahead
Measure the dry ingredients and line the trays before you start. You can make and set the cookies before your gathering, then keep them in a covered container instead of trying to portion the mixture at the last minute.
Storage & Reheating
Once fully set, store the cookies in an airtight container with parchment between layers. The recipe's existing storage guidance is up to five days at room temperature. A freezer duration has not been established for this version. Reheating is unnecessary and can soften the cookies.
What to Serve with No Bake Eggnog Cookies
Here are some of my favorite ways to serve this dish.
- Eggnog Latte - Make an eggnog-themed coffee break.
- Cranberry Bliss Bars - Add a colorful sweet-tart option to the tray.
- Cranberry Orange Scones - Round out a holiday brunch.
Frequently Asked Questions
Yes, this version uses a brief stovetop cooking stage. No-bake means you do not need the oven, rather than that the ingredients stay uncooked.
Quick oats are the specified choice for this recipe. Larger rolled oats absorb differently and give a coarser texture, so they are not a guaranteed direct substitute.
No, add the dry instant pudding mix as directed. Preparing it with extra liquid first changes the cookie mixture.
Use instant pudding for this method. Cook-and-serve pudding needs a different preparation and is not interchangeable here.
They need the full cooling and setting stage before you assess their texture. If they remain loose after chilling, ingredient measurements or the cooked base may need troubleshooting.
Overcooking the sugar mixture or adding too many oats can leave less moisture available. Measure carefully and use the boiling time in the card rather than extending it until the mixture looks thick.
Sugar contributes to the texture as well as sweetness in no-bake cookies. A reduced-sugar or alternative-sweetener version needs testing rather than a promise that it will set the same way.
No, this recipe uses a saucepan and a sturdy spoon. Stir thoroughly so the pudding does not remain in dry pockets.
A larger batch is possible in principle, but it takes longer to portion before the mixture firms. Separate batches give you more control than assuming a doubled pot will behave identically.
There is no flour in the ingredient list. That does not automatically make them suitable for every gluten-free diet; check the oats, pudding, and other ingredient labels.
📖 Recipe
No Bake Eggnog Cookies
Video
Equipment
- 1 large pot or saucepan
- 1 wooden spoon
- 1 Large baking sheet
- parchment paper or nonstick liner
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup butter
- ⅔ cup eggnog
- ¼ teaspoon ground nutmeg
- 1 small box instant vanilla pudding (3.4 ounces)
- ½ teaspoon vanilla extract
- 3 ½ cups quick oats
Instructions
- Begin making this easy dessert by using a large pot or saucepan over medium heat. Add the 1 cup granulated sugar, 1 cup brown sugar, ¾ cup butter, ⅔ cup eggnog, and ¼ teaspoon ground nutmeg.
- Use a large spoon to stir the eggnog mixture. Allow it to come to a low boil and then allow it to continue to boil for 2 minutes, stirring constantly.
- Carefully remove the pot from the stovetop and stir in the 3.4 ounces instant pudding mix until it is thoroughly combined.
- Stir in the ½ teaspoon vanilla extract and 3 ½ cups quick oats. Allow the cookie mixture to sit undisturbed for about 5 minutes to thicken.
- Spoon or scoop the cookie dough and place the cookie form onto a large baking sheet lined with parchment paper. Use your hands to gently flatten the tops of the cookies.
- Place the cookies in the refrigerator for about 30 minutes to allow them time to set (harden). Serve and enjoy! Store at room temperature in an airtight container for up to 5 days.
Notes
- Use a small or medium size cookie scoop to place the cookies on the cookie sheet.
- Allow these cookies time to fully cool before serving. This will ensure the cookies are fully set and will not completely fall apart. Keep in mind they will have cookie crumbs to them because they're made with oatmeal.
- These cookies are perfect for serious eggnog lovers because any eggnog can be used including homemade eggnog, dairy-free eggnog, or even vegan eggnog.
- If you would like to use less sugar in the recipe or a sugar substitute, it will work just as well. Since these are no-bake cookies, they are easy to customize.
- If you prefer to use a different instant pudding, other than vanilla, feel free to do so.
DID YOU MAKE THIS RECIPE
Please leave a star rating with your review to help other readers. I enjoy hearing what you add to your holiday dessert trays. If you give this no bake eggnog cookies recipe a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later.
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