McCormick® x Milk Bar®

McCormick and Milk Bar have teamed up once again to create and share a special limited-time holiday cookie recipe, the McCormick x Milk Bar Eggnog English Toffee Cookie.

The limited-edition cookie is a fresh take on a timeless holiday flavor inspired by the comfort of eggnog and the buttery crunch of English Toffee. Featuring the creaminess of classic eggnog, a hint of McCormick Ground Cinnamon and Nutmeg, and the rich flavor of McCormick Vanilla Extract, the golden cookie is complemented with a layer of icing topped with limited edition McCormick English Toffee Finishing Sugar.

To celebrate the season and joy of holiday baking, on National Cookie Day, December 4, 2025, select Milk Bar locations including NYC flagship, West Village, Los Angeles, and Washington D.C. will give away the McCormick x Milk Bar Eggnog English Toffee Cookies to the first 50-100 customers, while supplies last. The limited-time cookie will also be on sale at select locations and for nationwide shipping at milkbarstore.com starting on November 28th.

Participating locations below.

  • NYC Flagship (1196 Broadway at 29th St., New York, NY 10001)
  • NYC West Village (74 Christopher St, New York, NY 10014)
  • Washington, DC Logan Circle (1525 15th St NW, Washington, DC 20005)
  • Los Angeles (7150 Melrose Ave, Los Angeles, CA 90046)

    For the at-home version of the McCormick x Milk Bar Eggnog English Toffee Cookie and more inspiration for your holiday meals, visit www.McCormick.com/thecookieconfidential and follow McCormick on Instagram and TikTok

Eggnog English Toffee Cookies

This recipe was created in collaboration with McCormick.

Prep Time: 20 minutes
Cook Time: 12 minutes
Makes 18 cookies

Eggnog English Toffee Cookies:

  • 2 cups all-purpose flour
  • 1/3 cup instant vanilla pudding mix
  • 1 teaspoon McCormick® Ground Cinnamon
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 whole egg
  • 1 egg yolk
  • 1 1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/3 cup McCormick® English Toffee Finishing Sugar

Cookie Icing:

  • 1 cup confectioners' sugar
  • 1 tablespoon milk

Recipe

For the Cookies, preheat oven to 350°F. Line 2 large baking sheets with parchment; set aside. Mix flour, pudding mix, cinnamon, salt, baking powder, baking soda and nutmeg in medium bowl; set aside.

Beat butter and sugars in large bowl with electric mixer on medium-high speed 2 to 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat 2 to 3 minutes longer or well blended, scraping sides of bowl, as needed.

Gradually add flour mixture, beating on low speed just until dough comes together, up to 1 minute. Stir in English Toffee Finishing Sugar, mixing just until combined. Scoop dough in 1/3-cup portions onto prepared baking sheets, placing about 2-inches apart.

Bake 15 to 20 minutes until cookies have spread and edges are golden brown. Cool on pans 1 minute. Transfer to wire racks to cool at least 10 minutes.

For the Icing, whisk confectioners’ sugar and milk in small bowl until smooth (add additional milk or confectioners’ sugar, 1 tablespoon at a time, to reach desired consistency). Spread icing on cooled cookies and sprinkle with additional English Toffee Finishing Sugar. Let stand 5 minutes to allow icing to set.

Recipe Tips:

  • To spice things up, add a splash of McCormick® Rum Extract. Substitute 1 teaspoon Rum Extract + 1/2 teaspoon McCormick Pure Vanilla Extract in place of just vanilla.
  • For a little extra texture or ‘crunch’ in your cookies, substitute turbinado sugar or sugar in the raw in place of light brown sugar.
  • No vanilla pudding mix? – No problem! Add an additional 1/4 cup flour in place of the pudding mix.