Welcome to your new favorite holiday tradition! These Eggnog Sugar Cookies are the perfect blend of soft, chewy texture and warm, festive spice. If you’re looking to capture the cozy essence of Christmas in a single bite, you’ve found the right recipe. We’ve crafted this guide to ensure your cookies are perfectly thick, incredibly flavorful, and beautifully decorated with a rich eggnog icing.
Forget thin, crispy cookies that snap. This recipe guarantees a soft-baked sugar cookie with the unmistakable tangy and sweet flavor of eggnog, enhanced by a hint of nutmeg and cinnamon. They are simple to make and a total joy to share.
Why You’ll Adore These Eggnog Sugar Cookies
There are countless reasons to fall in love with this recipe, but here are the highlights. First, the texture is absolutely divine—soft and pillowy from the center to the edges. Second, the flavor is pure holiday magic. We use real eggnog in both the cookie dough and the icing for a rich, authentic taste. Finally, these cookies hold their shape beautifully, making them perfect for your favorite festive cookie cutters.
Essential Ingredients
This recipe uses simple, easy-to-find ingredients to create unbelievably delicious Eggnog Sugar Cookies. The key is using quality eggnog for the best flavor.
For the Cookies:
- All-Purpose Flour: Provides the structure for our cookies.
- Baking Powder: Gives the cookies a slight lift, making them soft.
- Spices: A mix of ground nutmeg and cinnamon enhances the eggnog flavor.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth dough.
- Granulated Sugar: Sweetens the cookies and contributes to their soft texture.
- Egg: Acts as a binder. Use a large egg at room temperature.
- Eggnog: The star ingredient! Use your favorite full-fat store-bought or homemade version.
- Vanilla and Rum Extract: These deepen the classic eggnog flavor profile.
For the Eggnog Icing:
- Powdered Sugar: The base for our smooth, sweet icing.
- Eggnog: Thins the icing and adds more festive flavor.
- Rum Extract: A little extra splash for that signature taste.
- Ground Nutmeg: A final sprinkle on top for decoration and aroma.
Step-by-Step Instructions
Follow these simple steps to create the most amazing Eggnog Sugar Cookies. We’ll walk you through making the dough, chilling it for perfect results, and whipping up the simple, delicious icing.
Making the Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and cinnamon. Set this aside.
- Cream Butter and Sugar: In a separate large bowl, using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, eggnog, vanilla extract, and rum extract until everything is well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix! The dough will be soft.
Chilling and Baking
- Chill the Dough: This step is crucial! Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight. Chilling prevents the cookies from spreading too much.
- Preheat and Prep: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Roll and Cut: Lightly flour a work surface and a rolling pin. Roll one disk of dough out to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets, leaving about 1 inch between them.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Decorating with Eggnog Icing
- Make the Icing: While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, eggnog, and rum extract until smooth. If it’s too thick, add more eggnog, one teaspoon at a time. If it’s too thin, add more powdered sugar.
- Decorate: Once the cookies are completely cool, you can dip the tops into the icing or use a spoon to spread it over them. Immediately sprinkle with a little extra ground nutmeg. Let the icing set for about an hour before storing.
Tips for Perfect, No-Spread Eggnog Sugar Cookies
Achieving that perfect cookie shape is easy with a few key tips.
- Don’t Skip the Chill Time: Chilling the dough solidifies the fat (butter). When the cold dough hits the hot oven, the fat melts slower, which means the cookies spread less. This is the most important tip!
- Measure Flour Correctly: Too much flour can make your cookies dry and crumbly. Use the “spoon and level” method: spoon the flour into your measuring cup and then level it off with a straight edge. Don’t pack it in!
- Use Cold Equipment: If your kitchen is warm, you can even chill your baking sheets for 10 minutes before placing the cut-out cookies on them. Every little bit helps! For other festive baking ideas, check out these amazing pecan pie bars.
Fun Variations to Try
While this classic recipe is a winner, it’s also a fantastic base for creativity!
- Spiked Eggnog Cookies: For an adults-only version, replace the rum extract with 1-2 tablespoons of actual dark rum or bourbon in both the dough and the icing.
- Add Mix-Ins: Fold in 1/2 cup of white chocolate chips or finely chopped pecans into the dough for extra texture and flavor.
- Different Icing: If you’re not a fan of eggnog icing, these cookies are also delicious with a simple cream cheese frosting or a sprinkle of coarse sugar before baking. They are as versatile as these delicious lemon gooey butter cookies.
Storing Your Cookies
To keep your Eggnog Sugar Cookies fresh, store them in an airtight container at room temperature. They will stay soft and delicious for up to 5 days. If you’ve stacked them, place a sheet of parchment paper between the layers to protect the icing. If you love eggnog, you should also try this festive eggnog milkshake recipe (coming soon) to use up any leftovers!
Frequently Asked Questions About Eggnog Sugar Cookies
Yes, this dough is perfect for making ahead. You can prepare the dough and store it, tightly wrapped, in the refrigerator for up to 3 days before rolling and baking.
You can! For an adult-friendly version, you can replace the 1 teaspoon of rum extract in the dough with 1 tablespoon of dark rum or bourbon. Do the same for the icing, starting with a small amount and adding more to taste.
Absolutely! This recipe works perfectly with your favorite store-bought eggnog. For the richest flavor, we recommend using a full-fat version.
The most critical step is to chill the dough for at least 2 hours. Chilling solidifies the butter, which melts more slowly in the oven and helps the cookies maintain their shape. Also, be sure to measure your flour correctly.
Store the cookies in an airtight container at room temperature for up to 5 days. If they are iced, place parchment paper between the layers to prevent them from sticking together.
Share Your Holiday Baking!
We are so excited for you to try this Eggnog Sugar Cookies recipe! They are truly a highlight of the holiday season. If you make them, we would love to see your creations. Snap a photo and share it with us on Pinterest. Happy baking, and may your holidays be filled with joy, laughter, and delicious cookies!
Eggnog Sugar Cookies Recipe
Eggnog Sugar Cookies: The Ultimate Soft & Chewy Recipe
Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the flour, baking powder, nutmeg, and cinnamon. Set aside.
- In a large bowl with a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Beat in the egg, 1/4 cup of eggnog, vanilla extract, and 1 tsp of rum extract until well combined.
- On low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Divide the dough in half, flatten into 1-inch thick disks, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Cut into shapes with cookie cutters.
- Place cookies on the prepared baking sheets, about 1 inch apart. Bake for 8-10 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, 3-4 tbsp of eggnog, and 1/2 tsp of rum extract until smooth.
- Once cookies are completely cool, dip the tops in the icing and sprinkle with extra ground nutmeg. Let the icing set for about 1 hour.
Notes
Room Temperature Ingredients: Using a room temperature egg and butter will result in a smoother, more uniform dough.
Icing Consistency: Adjust the icing with more powdered sugar (to thicken) or more eggnog (to thin) until you reach your desired consistency.
