Eggnog Cookies (cut out)

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

Eggnog cookies on a red plate.

Why You’ll Love These

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 precisely that! The dough is eggnog flavored with cinnamon, nutmeg, vanilla, and rum extract. The glaze is flavored with eggnog and nutmeg.

This eggnog cookies recipe will please even those who don’t love eggnog. They have the perfect amount of spice with fresh nutmeg and cinnamon!

I am one of those people who doesn’t drink eggnog but loves the flavor in other baked goods. My favorite holiday treat is an eggnog latte!

These hold their shape when baked and retain a smooth surface that’s perfect for decorating.

Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.

Key Ingredients Needed

This recipe calls for all the standard holiday spices we love. Cinnamon, nutmeg, etc. The key ingredient for this recipe is nutmeg. Fresh ground nutmeg, to be exact.

There is a marked difference between fresh and ground nutmeg you buy off the spice rack. If you enjoy baking, please do yourself a favor and pick up a nutmeg grinder.

It really is a game changer, and you will notice the difference.

You will also need some rum extract and, of course, eggnog. And don’t forget the sprinkles!

How To Make Eggnog Cookies

Eggnog cookie dough in a glass mixing bowl.

Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. 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 and gradually add the dry ingredients to the wet ingredients beating until a dough forms.

Eggnog 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 eggnog cookie dough.

Remove the dough from the refrigerator for 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, and 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

Eggnog 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 storing them in an air-tight container.

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

Eggnog cookies stacked on a red plate.

Tips

  • Measure the flour correctly. Aerate, spoon, and swoop level.
  • Use room temperature egg and butter. Room temperature ingredients incorporate better to create smooth, silky doughs without any lumps or curdling.
  • You can use homemade or store-bought eggnog.
  • Be sure to chill the dough. This helps keep them from spreading too much. Overnight is preferable for developing a deeper flavor.
  • Never bake cookies on a hot baking sheet, be sure it cools before baking another batch.

FAQ

Storing

Let the icing completely set up, place them in an air-tight container, and store them at room temperature for up to 1 week.

Freezing the Eggnog Cookie Dough

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 when rolling out and baking, but remove the dough from the fridge about 20-30 minutes before rolling and cutting.

Freezing Baked Eggnog Cookies

Do not glaze/frost the cookies if you plan on freezing them. Place the cookies on a parchment paper-lined baking sheet and freeze them until hard. Place the frozen cookies I’m an air-tight freezer container, and freeze them for up to 2 months for the best quality. Thaw in the refrigerator overnight and then glaze as instructed.

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!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookies, eggnog, glazed
Servings: 36
Calories: 143kcal
Author: Leigh Harris

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.
    3 1/4 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Ground cinnamon, 1 tsp Fresh ground nutmeg, 1 tsp Kosher salt
  • 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.
    1 cup Unsalted butter, 2 cups Powdered sugar
  • Add the room temperature egg, vanilla extract, and rum extract beat until combined.
    1 large Egg, 1 tsp Vanilla extract, 1 tsp Rum extract
  • 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.
    2 cups Powdered sugar, 1/4 tsp Fresh grated nutmeg, 4-5 tbsp Eggnog
  • 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.
Use room temperature egg and butter. Room temperature ingredients incorporate better to create smooth, silky doughs without any lumps or curdling.
Be sure to chill the dough, this helps keep them from spreading too much. Overnight is preferable for developing a deeper flavor.
Storing – Let the icing completely set up, place them in an air-tight container, and store them at room temperature for up to 1 week.
Freezing 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 when rolling out and baking, but remove the dough from the fridge about 20-30 minutes before rolling and cutting.
Freezing Baked Cookies – Skip glazing the cookies if you plan on freezing them. Place the cookies on a parchment paper-lined baking sheet and freeze them until hard. Place the frozen cookies I’m an air-tight freezer container, and freeze them for up to 2 months for the best quality. Thaw in the refrigerator overnight and then glaze as instructed.

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.