These Eggnog Sugar Cookies are buttery, crisp, and full of the cozy holiday flavor that makes every bite taste like Christmas. They're made with a splash of real eggnog and finished with a sweet rum glaze that melts in your mouth.
This is one of those cookies that brings back memories of holiday baking in the kitchen. The hint of nutmeg and rich glaze remind me of my Nanny's Sugar Cookie Cutouts made every December, and now they're a must have on my cookie trays each year.
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Why You'll Love This Recipe
Classic flavor: the eggnog and nutmeg give these cookies that unmistakable holiday taste.
Perfectly crisp: these are cut-out cookies that bake up golden around the edges yet tender inside.
Pretty and giftable: the rum glaze adds a shiny finish that makes them perfect for cookie exchanges or gifting.
Key Ingredients for Holiday Eggnog Cookies
See the recipe card below for a full list of ingredients and instructions.
- Eggnog: adds moisture and that signature creamy flavor to both dough and glaze.
- Nutmeg: freshly grated nutmeg brings warmth and depth to the cookies.
- Unsalted butter: creates a rich, buttery base that holds its shape for cut-outs.
- Rum: a small amount gives the glaze its smooth, festive finish and adds holiday flavor.
- Macadamia nuts: toasted and chopped for a subtle crunch and rich, buttery flavor.
Ingredient Substitutions
- Use rum extract in place of rum for a non-alcoholic glaze.
- Swap pecans or walnuts for macadamia nuts.
- Replace store-bought eggnog with a homemade eggnog version.
Variations on Eggnog Cookies with Nuts
- Eggnog Sandwich Cookies: spread frosting or glaze between two cookies for a festive sandwich treat.
- Frosted Eggnog Stars: skip the rum glaze and frost with vanilla buttercream instead.
- Cinnamon Eggnog Cookies: add ½ teaspoon ground cinnamon to the dough for a warm spice twist.
Tips for the Best Cut-Out Cookies
- Chill the dough: it makes rolling and cutting much easier.
- Rotate baking sheets: halfway through baking keeps the cookies evenly golden.
- Don't overbake: remove them when the edges are lightly browned for a tender texture.
How to Store
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies for up to 2 months and glaze after thawing.
Serve With...
These Eggnog Sugar Cookies pair perfectly with a mug of Hot Cocoa or a Salted Caramel Mocha Latte. I also love adding them to a cookie platter alongside my Almond Filled Cookies and Raspberry Thumbprint Cookies.
More Holiday Baking Recipes You'll Love
If you enjoy these cookies, you'll also love my Old-Fashioned Cranberry Bread, Chocolate Mint Kiss Cookies, 7 Layer Bars, and Chocolate Peppermint Bark Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Eggnog Cookies with Rum Glaze
Equipment
- Star cookie cutter
- Baking sheets
- Wire cooling racks
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Ingredients
For the Eggnog Cookies
- 3½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter , softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg , room temperature
- ½ cup eggnog
For the Rum Glaze
- 2 cups confectioners' sugar
- 3 tablespoons eggnog
- 2 tablespoons rum
- 1 cup macadamia nuts toasted and chopped
Instructions
To Make the Eggnog Cookies
- Combine flour, baking soda, nutmeg, and salt in a large bowl. Set aside.
- Using an electric hand mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg to sugar mixture and beat until well incorporated. Reduce speed to low and alternate additions of flour mixture and ½ cup eggnog, mixing after each addition until combined. Divide dough into quarters, wrap in plastic wrap, and refrigerate until firm, 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Remove dough from refrigerator and roll each dough quarter between 2 sheets of parchment paper to ⅛ inch thickness. Using 3-inch star cutter, cut out cookies and place 1 inch apart on prepared baking sheets.
- Bake cookies 8 to 10 minutes, until edges are light brown, switching and rotating sheets halfway through baking.
- Remove cookies from oven and cool 10 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.
For the Rum Glaze
- In a medium bowl, whisk remaining eggnog, rum, and confectioners' sugar together until smooth. Spoon a scant teaspoon of glaze over cookies, sprinkle with nuts, and let dry,
Analyze A says
I love Cook's Country magazine and made these cookies today, and thought that they were quite good. Mmmmmm. I do bake so many new desserts that I might not make them again (there's stiff competition in this house for dessert repeats!), but these were seriously great cookies. Yours tuned out really pretty. There are some really talented home bakers that submit Christmas cookie contest recipes and I've enjoyed making so many of them from my Cook's Country magazines!
Andrew's Mom says
After seeing your twitter post about Christmas cookies started looking at your December posts -these look so good!
vanillasugar says
so pretty Shel. love these. but i am horrible at frosting cakes and cookies. i need to get better at it.
merry christmas darling!