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eggnog sugar cookies on a festive platter
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Eggnog Sugar Cookies

Light, crisp, and flavored with rum and spices, these Eggnog Sugar Cookies are easy, fun to make, and taste like the holidays.
Prep Time10 mins
Cook Time7 mins
Chilling time2 hrs
Total Time2 hrs 17 mins
Course: Desserts
Cuisine: American
Keyword: christmas cookies, cookies, eggnog, eggnog cookies, eggnog sugar cookies, holiday cookies, sugar cookies
Servings: 24 cookies
Calories: 107kcal



  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon coarse salt
  • 6 tablespoons butter softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon rum extract

For the Royal Icing

  • 2 cups powdered sugar
  • 1 1/2 tablespoons meringue powder
  • 1/2 teaspoon vanilla
  • 3 tablespoons cold water


  • Mix the flour, baking powder, cinnamon, nutmeg, and salt in a medium-sized bowl.
  • Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment until it is light and fluffy.
  • Add the egg and rum extract to the butter-sugar mixture and mix until combined.
  • Add half the flour mixture with the mixer off, then when combined, add the remaining flour.
  • Transfer the cookie dough to a large sheet of plastic wrap and form it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or until quite cold and firm.
  • Preheat the oven to 375-F, and 2 baking sheets with parchment paper.
  • Lightly flour a clean work surface, and dust the rolling pin with flour, too.
  • Divide the cookie dough in half and roll it out quite thin - about 1/8th of an inch. Cut the cookies with your favorite cookie cutters and transfer them to the lined baking sheet.
  • Bake the cookies for about 7 minutes or until they are just lightly brown around the edges.
  • Let cool for 10 minutes on the cookie sheet before transferring them to a cooling rack.
  • Decorate and enjoy!

To make the Royal Icing

  • Add the powdered sugar and meringue powder to the bowl of a stand mixer with the whisk attachment or into a medium size bowl with a hand mixer.
  • Add 3 tablespoons of water to the icing sugar mixture and beat well, adding 1 tablespoon of water at a time until the icing is smooth and fluid but not too runny.


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!


Serving: 1cookie | Calories: 107kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 0.4mg