Eggnog flavored sugar cookies that can be rolled and cut into your favorite shapes for Christmas! Top them with Eggnog icing and sprinkles and they will make a great addition to any holiday gathering or cookie exchange.

A plate of eggnog sugar cookies with frosting and sprinkles and a towel that says Merry Christmas

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Ingredients

 

  • 1/2 Cup Butter, softened
  • 1 Cup Sugar
  • 2 Eggs
  • 2 1/2 Tablespoons Eggnog
  • 1 Teaspoon Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Nutmeg

 

Ingredients for Eggnog Sugar Cookies

 

Icing Ingredients

 

  • 2 Cups Powdered Sugar
  • 1/4 Teaspoon Nutmeg
  • 4-6 Tablespoons Eggnog

 

Eggnog icing, sprinkles, and eggnog sugar cookies

 

How to Make Frosted Eggnog Sugar Cookies

 

  • Add the softened butter and sugar to the bowl of a stand mixer. Mix until light and fluffy.

 

Add the softened butter and sugar to the bowl of a stand mixer. Mix until light and fluffy.

 

  • Mix in the eggs, vanilla, and eggnog.

 

Mix in the eggs, vanilla, and eggnog.

 

  • Add the salt, baking soda, and nutmeg to the mixture, mixing in between each ingredient.

 

Add the salt, baking soda, and nutmeg to the mixture, mixing in between each ingredient.

 

  • Next, add in the flour and mix until cookie dough is formed.

 

Next, add in the flour and mix until cookie dough is formed.

 

  • Refrigerate the dough for at least 1 hour.

 

Refrigerate the dough for at least 1 hour.

 

  • On a floured work surface, use a rolling pin to roll out the eggnog cookie dough until it is about 1/4-1/2 inch thick.

 

On a floured work surface, use a rolling pin to roll out the eggnog cookie dough until it is about 1/4-1/2 inch thick.

 

  • Use your favorite cookie cutters to form shapes.

 

Use your favorite cookie cutters to form shapes.

 

  • Transfer the unbaked cookies to a parchment lined baking sheet and place about 2 inches apart.

 

Transfer the unbaked cookies to a parchment lined baking sheet and place about 2 inches apart.

 

  • Bake at 375 degrees for 8-10 minutes until the edges begin to brown.

 

Bake at 375 degrees for 8-10 minutes until the edges begin to brown.

 

  • Allow the cookies to rest on the baking sheet for one minute, after removing them from the oven. Then transfer to a cooling rack.

 

Allow the cookies to rest on the baking sheet for one minute, after removing them from the oven. Then transfer to a cooling rack.

 

How to Make Eggnog Sugar Cookie Icing

 

  • Whisk together the powdered sugar and nutmeg.

 

Whisk together the powdered sugar and nutmeg.

 

  • Use a silicone spatula to mix in the eggnog, starting with 3 tablespoons and adding more as needed, until combined.

 

Use a silicone spatula to mix in the eggnog, starting with 3 tablespoons and adding more as needed, until combined.

 

  • The icing should have the consistency of thick corn syrup.

 

The icing should have the consistency of thick corn syrup.

 

  • Dip each cookie in the icing, one at a time and allow excess to run off.

 

Dip each cookie in the icing, one at a time and allow excess to run off.

 

  • Place the cookie right side up and add your favorite sprinkles on top.

 

Place the cookie right side up and add your favorite sprinkles on top.

 

  • Allow the frosting to harden for at least one hour, then store the cookies in an airtight container.

 

Allow the frosting to harden for at least one hour, then store the cookies in an airtight container.

 

 

More Cookie Recipes:

 

Eggnog Sugar Cookies

Eggnog Sugar Cookies

Yield: 48 Cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

Ingredients

  • 1/2 Cup Butter, softened
  • 1 Cup Sugar
  • 2 Eggs
  • 2 1/2 Tablespoons Eggnog
  • 1 Teaspoon Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Nutmeg
  • 2 Cups Powdered Sugar (for icing)
  • 1/4 Teaspoon Nutmeg (for icing)
  • 4-6 Tablespoons Eggnog (for icing)

Instructions

  1. Add the softened butter and sugar to the bowl of a stand mixer. Mix until light and fluffy.
  2. Mix in the eggs, vanilla, and eggnog.
  3. Add the salt, baking soda, and nutmeg to the mixture, mixing in between each ingredient.
  4. Next, add in the flour and mix until cookie dough is formed.
  5. Refrigerate the dough for at least 1 hour.
  6. On a floured work surface, use a rolling pin to roll out the eggnog cookie dough until it is about 1/4-1/2 inch thick.
  7. Use your favorite cookie cutters to form shapes.
  8. Transfer the unbaked cookies to a parchment lined baking sheet and place about 2 inches apart.
  9. Bake at 375 degrees for 8-10 minutes until the edges begin to brown.
  10. Allow the cookies to rest on the baking sheet for one minute, after removing them from the oven. Then transfer to a cooling rack.
  11. Eggnog Icing: Whisk together the powdered sugar and nutmeg. Use a silicone spatula to mix in the eggnog, starting with 3 tablespoons and adding more as needed, until combined. The icing should have the consistency of thick corn syrup. Dip each cookie in the icing, one at a time and allow excess to run off.
  12. Place the cookie right side up and add your favorite sprinkles on top.
  13. Allow the frosting to harden for at least one hour, then store the cookies in an airtight container.
Nutrition Information:
Yield: 48 Serving Size: 1 Cookie
Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 49mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g
© Mindy
Category: Cookies