Eggnog Sugar Cookies

With a hint of spice and a dash of rum, these Eggnog Sugar Cookies are perfect for the holidays. Decorate them how you like, wrap them up as gifts, or just nibble on them during the festive season.

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Sugar cookies are among the easiest – and prettiest – cookies to make. The dough comes together quickly and will even keep in the fridge or freezer until you’re ready to bake them. And these cookies cut out easily, so you can make whatever holiday shapes you like!

With a hint of spice from the cinnamon and nutmeg and a subtle rum flavor, these cookies are pretty darn good. They have a light crispness to them and aren’t too sweet, so by the time you’ve iced and decorated them, they’re not overly sweet.

I love making sugar cookies – and so do my kids! And, who doesn’t love decorating cookies? I pull out all my holiday cookie shapes, make a batch of royal icing, and get out all my sprinkles. Confession: I may be a bit of a sprinkle hoarder. This is such an easy Eggnog Sugar Cookie recipe, and it doubles in case you need more than about 2 dozen cookies.

Are you ready for some festive fun? Here’s how to make Eggnog Sugar Cookies!

Ingredients

• All-purpose flour
• Baking powder
• Cinnamon
• Nutmeg
• Salt
• Butter – I use salted butter.
• Sugar – White granulated sugar.
• Eggs – Just 1 egg.
• Rum extract – You can find this in the baking section of most large grocery stores.

For the Royal Icing:

• Powdered sugar – AKA icing sugar or confectioners sugar.
• Meringue powder – You can find this in the baking section of most large grocery stores, or at a craft store in the cake decorating section.
• Vanilla extract
• Water

How To Make The Best Eggnog Sugar Cookies

For a full list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed for even mixing.

Add the egg and rum extract to the butter and sugar mixture and mix until fully combined.

With the mixer on low speed, add half of the flour mixture. Once incorporated, add the remaining flour mixture and continue mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Transfer the cookie dough onto a large sheet of plastic wrap and shape it into a flat disc. Wrap tightly and refrigerate for at least 2 hours, or until the dough is firm and thoroughly chilled. Chilling helps the cookies hold their shape while baking.

Preheat the oven to 375°F and line 2 baking sheets with parchment paper.

Lightly flour a clean work surface and dust your rolling pin with flour to help prevent sticking.

Divide the chilled dough in half and roll it out to about ⅛-inch thick. Rolling guides or spacer bands can help keep the thickness even for more uniform cookies.

Cut the dough with your favorite cookie cutters and transfer the shapes to the prepared baking sheets using a thin offset spatula or bench scraper if needed.

Bake for about 7 minutes, or until the edges are just lightly golden.

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Decorate as desired and enjoy!

How To Make Royal Icing

Add the powdered sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment, or to a medium mixing bowl if using a hand mixer. Whisking helps break up any lumps before adding the liquid.

Add 3 tablespoons of water to the sugar mixture and begin mixing on low speed until combined.

Continue beating the icing, adding 1 tablespoon of water at a time as needed, until the icing becomes smooth, glossy, and fluid but not overly runny. The consistency should slowly ribbon off the whisk and settle back into the bowl.

How To Decorate Sugar Cookies

Transfer the royal icing to a piping bag fitted with a small round tip, or spoon it into a small zip-top plastic bag and seal it tightly. Snip a very small corner from the bag so you have better control over the icing flow.

Pipe an outline around the edge of each cookie first to create a border that helps hold the icing in place.

Fill in the center of the cookie with additional icing, then use a toothpick or scribe tool to gently spread the icing into any small gaps or bare spots. Lightly tapping the cookie on the counter can also help smooth the surface and release air bubbles.

Add sprinkles or decorations while the icing is still wet so they stick properly. Tweezers can be helpful for placing smaller decorations more precisely.

Let the cookies dry at room temperature for several hours, or until the icing is fully set and firm to the touch before stacking or storing.

Chef Jenn’s Tips

• If the dough is sticking to the counter or rolling pin, dust it with more flour.
• Roll the dough out on parchment paper for easy cleanup.
• Make sure to re-roll all the scraps as many times as needed to use them up.
• Your cookies may take more or less time to bake, depending on how big or small you’ve cut them. So keep an eye on them!
• Make sure the cookies are very cool before trying to ice them.
• Royal icing hardens at room temperature, so leave the cookies out to dry – but make sure you add your sprinkles while the icing is wet!

Storage

Eggnog Sugar Cookies will keep in an air-tight container on the counter for up to a week. You can also keep the cookie dough in the fridge or freezer until needed – just keep it tightly wrapped in plastic.

Frequently Asked Questions