eggnog cookies on a red plate

Eggnog Cookies

Eggnog cookies with a sweet eggnog glaze are deliciously sweet, tender, crispy cut-out cookies to please those eggnog-loving friends and family!

Eggnog Cookies Recipe

eggnog cookies on a wire rack in a baking pan

These eggnog cookies will even please those who don’t enjoy eggnog. I am one of those people who doesn’t drink eggnog but love the flavor in other baked goods. My favorite holiday treat is an eggnog latte!

I’ve tried other eggnog cookie recipes and we didn’t care for the cake-like consistency of the cookie or the thick cake-like eggnog frosting.

I wanted a sugar cookie texture with a light glaze. This recipe delivers exactly that! The dough is eggnog flavored with cinnamon, nutmeg, vanilla, and rum extract. The glaze is flavored with eggnog and nutmeg.

eggnog cookies on a red plate

Ingredients Needed for Eggnog Cookies

  • All-purpose flour
  • Baking powder
  • Kosher salt – Or table salt. But I typically use kosher salt in all my baked goods.
  • Ground cinnamon
  • Fresh ground nutmeg – Fresh is always best! I swear you can tell the difference. It’s a must for these cookies.
  • Unsalted butter – Softened.
  • Powdered sugar (confectioners’ sugar)
  • Large egg – Room temperature.
  • Vanilla extract
  • Rum extract – Or spiced rum. I prefer the extract in this recipe.

Ingredients Needed for the Eggnog Glaze

  • Powdered sugar
  • Fresh ground nutmeg
  • Eggnog – Store bought eggnog or homemade.
  • Sprinkles – These are optional but make for a festive cookie.

How Do You Make Eggnog Cookies

cookie dough in a glass mixing bowl

In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl of a stand mixer, using the paddle attachment beat the butter and powdered sugar together until pale and fluffy, about 2-3 minutes. Scrape the bowl down as needed.

Add the room temperature egg, vanilla extract, and rum extract and beat until combined.

Turn the mixer to low speed, gradually add the flour mixture to the wet ingredients beating until a dough forms.

cookie dough wrapped in plastic wrap

Divide the dough in half, place each half in plastic wrap and form a disk. Refrigerate for at least 2 hours up to overnight. I like to chill the dough overnight, it helps develop a deeper flavor.

cookie cutters in the rolled dough

Remove the dough from the refrigerator about 30 minutes before rolling and cutting it out.

Preheat the oven to 375 degrees F. Prepare two large baking sheets with parchment paper or a silicone mat.

Dust your work surface with powdered sugar, roll the dough out to 1/8″ to 1/4″ thickness. I tend to do 1/8″ thickness.

Cut out the cookies with your favorite cookie cutters. Place at least 1-inch apart on the prepared baking pans. These cookies don’t spread much at all. The number of cookies this recipe makes will depend on the size of your cookie cutters.

Bake for 7 to 10 minutes, or just until the edges start to brown. Let cool on the pans for about 1 minute, then transfer to a wire rack to cool completely.

How to Make Eggnog Glaze

glaze being spread over the baked cookie

Whisk together 2 cups of powdered sugar, 1/4 tsp fresh grated nutmeg, and 4 to 5 tablespoons of eggnog. This will depend on the consistency you prefer.

Spread the glaze on the cooled cookies with a butter knife or dip the cookies in the glaze and allow the excess to drip off.

Sprinkle with your favorite sprinkles if desired. Let the glaze dry completely before stacking to store them in an air-tight container.

Can you Freeze Eggnog Cookies

Yes, you can freeze the cookie dough. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to bake, let it thaw in the refrigerator overnight. The dough still needs to be cold but remove the dough from the fridge about 20-30 minutes before rolling and cutting.

Make these eggnog cookies for your cookie swaps, Christmas cookie tray, or holiday baking! They won’t last long, I promise!

eggnog cookies on a red plate

More Delicious Eggnog Recipes

eggnog cookies on a red plate

Eggnog Cookies Recipe

A deliciously sweet, tender, crispy cut-out eggnog cookie with a light eggnog glaze. Sure to please those eggnog-loving friends and family!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookies, eggnog, glazed
Servings: 36
Calories: 143kcal
Author: DSTR

Ingredients

Eggnog Cookies

  • 3 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1 tsp Fresh ground nutmeg
  • 1 tsp Kosher salt
  • 1 cup Unsalted butter softened
  • 2 cups Powdered sugar
  • 1 large Egg room temperature
  • 1 tsp Vanilla extract
  • 1 tsp Rum extract

Eggnog Glaze

  • 2 cups Powdered sugar
  • 1/4 tsp Fresh grated nutmeg
  • 4-5 tbsp Eggnog

Instructions

For the Dough

  • In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl of an electric mixer, beat the butter and powdered sugar together until pale and fluffy, about 2-3 minutes. Scrape the bowl down as needed.
  • Add the room temperature egg, vanilla extract, and rum extract beat until combined.
  • Turn the mixer to low speed, gradually add the dry ingredients to the butter mixture beating until a dough forms.
  • Divide the dough in half, place each half in plastic wrap and form a disk. Refrigerate for at least 2 hours up to overnight. I find overnight is best, it helps develop a deeper flavor.
  • Remove the dough from the refrigerator about 20-30 minutes before rolling and cutting it out.
  • Preheat the oven to 375 degrees F. Prepare two large baking sheets with parchment paper or a silicone mat.
  • Dust your work surface with powdered sugar, roll the dough out to 1/8″ to 1/4″ thickness. I tend to do 1/8″ thickness. Cut out the cookies with your favorite cookie cutters. Place at least 1-inch apart on the prepared baking pans. These cookies don’t spread much at all.
  • Bake for 7 to 10 minutes, or just until the edges start to brown. Let cool on the pans for about 1 minute, then transfer to a wire cooling rack to cool completely.

For the Glaze

  • Whisk together 2 cups of powdered sugar, 1/4 tsp fresh grated nutmeg, and 4 to 5 tablespoons of eggnog. This will depend on the consistency you prefer.
  • Spread the glaze on the cooled cookies with a butter knife or dip the cookies in the glaze and allow the excess to drip off.
  • Top with sprinkles if desired. Let the glaze dry completely before stacking to store them in an air-tight container.

Notes

The number of cookies this recipe makes will depend on the size of your cookie cutters.

Nutrition

Calories: 143kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published.