If eggnog is one of your favorite holiday beverages, you’ll love the taste of these freshly baked Eggnog Sugar Cookies. Containing rum, eggnog, and sugar, you can expect these cookies to be a massive hit at any holiday gathering.
If you are looking for a good holiday recipe to try this holiday season, look no further than this recipe for Eggnog Sugar Cookies. Most people look forward to eating all kinds of delicious cookies during the holiday season. While gingerbread spice and sugar cookies are two common and popular options, these Eggnog Cookies are far more unique. If you want to prepare cookies that no one else will have, try this recipe. It will quickly become a holiday favorite for yourself and your loved ones.
The Eggnog Cookies have the perfect texture and consistency. They are not too hard or too soft. You can even add a drizzle of the eggnog frosting over each cookie to give it some added sweetness. Instead of taking pre-made cookies from the store to a holiday dinner, prepare these cookies at home with the best ingredients, including eggnog, butter, sugar, and all-purpose flour, to name a few.
How to Store Eggnog Cookies
After baking your Eggnog Cookies, give them at least an hour to cool down before storing them. Of course, you may want to eat a few of them while they are still warm. After the cookies have had time to cool down, begin lining them up in an airtight container. You should use a large container for you to fit at least a dozen cookies on the bottom before layering more cookies on top.
Always separate layered cookies with a sheet of parchment paper. When kept in an airtight container, the Eggnog Cookies should stay fresh for up to five days. If you want to save them for a later time, you should place the cookies in the freezer where they can stay fresh for up to two months.
Eggnog Sugar Cookie Ingredients
Makes 24 cookies
1/2 cup butter
1/2 cup sugar
1/2 cup eggnog
1 teaspoon rum extract
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
24 Maraschino cherries
For the optional drizzle:
1 cup powdered icing sugar
1/4 cup eggnog, as needed
1/2 teaspoon nutmeg
Rum extract, optional
How to Make Eggnog Sugar Cookies
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes. Add the eggnog and rum extract and beat until combined.
In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Slowly beat the dry ingredients in the butter mixture until fully incorporated.
Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets. Press a maraschino cherry into the center of each cookie dough ball.
Bake for 8-10 minutes, until just lightly golden brown on the edges.
Allow the cookies to cool completely before adding the optional drizzle.
To make the drizzle, combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.
Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies. Allow the drizzle to set before eating or storing.
Eggnog Sugar Cookies
If eggnog is one of your favorite holiday beverages, you will love the taste of these freshly baked Eggnog Sugar Cookies containing rum, eggnog, and sugar.
Ingredients
Eggnog Sugar Cookie Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup eggnog
- 1 teaspoon rum extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 24 Maraschino cherries
For the optional drizzle:
- 1 cup powdered icing sugar
- 1/4 cup eggnog, as needed
- 1/2 teaspoon nutmeg
- Rum extract, optional
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes. Add the eggnog and rum extract and beat until combined.
- In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Slowly beat the dry ingredients in the butter mixture until fully incorporated.
- Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets. Press a maraschino cherry into the center of each cookie dough ball.
- Bake for 8-10 minutes, until just lightly golden brown on the edges.
- Allow the cookies to cool completely before adding the optional drizzle.
- To make the drizzle, combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.
- Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies. Allow the drizzle to set before eating or storing.
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