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+ servings
Eggnog cookies on a red plate.
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5 from 2 votes

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!
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