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It’s the holiday season and we’re baking cookies over here! And I know just the cookie to get the buzz buzzing around this house – Eggnog Cut Out Cookies with an amazing vanilla rum frosting.
These soft, frosted cookies are a perennial – a treasured favorite of both The Prince and my dad (neither of whom, interestingly enough, enjoy actual eggnog).
The dough for these eggnog cut out cookies is pliable and easy to roll and cut into shapes. It’s one of the friendlier doughs for cookie cutting, and you will feel proud of how pretty they come out! Let’s bake!
What is eggnog anyway?
Yes, these Christmas cookies actually taste like eggnog! And it’s no surprise why.
Eggnog, after all, is just a simple blend of milk, eggs and sugar. It’s very rich, thick and perfect for this time of year.
But there’s no real eggnog in these cookies. We are just mimicking its flavor in cookie form.
What’s in this Eggnog Cookie Recipe?
The basic ingredients of eggnog are pretty easy to duplicate in a cookie. Here’s what you’ll need for the cookie dough:
The frosting also adds to the authentic eggnog flavor by incorporating a hint of rum (which is often added to eggnog when we’re feeling extra festive).
Here are the simple ingredients:
How to Make these Eggnog Cookies
Make the cookie dough
Then, slowly incorporate the dry ingredients (flour, nutmeg and salt) until a soft dough forms.
Wrap the dough in plastic wrap and chill it for at least one hour. Chilled dough is much easier to roll out and cut into shapes.
Cut the dough into shapes
Roll the chilled dough out onto a floured surface and cut it into festive shapes. There are so many beautiful cookie cutter sets out there.
Bake the Cookies
These holiday cookies won’t turn a golden brown when you bake them, so be sure to watch for the edges.
The edges will get browner and a little crust will form. That’s how you’ll know that they’re done.
The texture of these eggnog cookies is moist and chewy. And although they get a little crust on the outside, and when you bite into them they’re nice and soft.
Make the Eggnog Frosting
Use a whisk to combine all of the frosting ingredients in a small bowl. Then, fill your piping bag with the frosting.
Frost the cookies
The consistency of this frosting is perfect for piping designs and borders on cookies.
For these snowflake cookies, I piped the borders, then added 1 additional tablespoon of milk to the frosting to thin it out in order to fill in the insides.
Do you have to cut and decorate these cookies?
These cookies taste the same, no matter what shape they’re in.
While there’s something so Zen about turning on Christmas music, pouring a big mug of hot cocoa and sitting down to decorate cookies, we don’t always have the time.
In these cases, go ahead and drop the dough in rounded spoonfuls onto a baking sheet, slather the frosting on top and sprinkle them with a little colored sugar. Still delicious!
How to Store Eggnog Cut Out Cookies
For best results, arrange these delicious eggnog cookies in a single layer in an airtight container. If you want to stack them, place a piece of parchment paper in between the layers of cookies and handle them carefully.
These cookies will stay fresh for up to one week at room temperature.
The dough also freezes beautifully! Wrap it tightly in plastic wrap and place it in a large freezer bag. Let it thaw at room temperature before baking, and then follow the instructions in the recipe card below.
When you make your own batch of Eggnog Cut-Out Cookies, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Christmas cookie recipes, try these:
- Old Fashioned Gingerbread Cookies
- Easy Cinnamon Chip Cookies
- Peppermint Mocha Sandwich Cookies
- Vanilla Almond Smash Cookies
- Lemon Ricotta Cookies
How to Make Eggnog Cut Out Cookies (Easy Recipe)
- 2 cups all-purpose flour
- 2 sticks unsalted butter room temperature
- 1 egg
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 2 tsp. ground nutmeg
- 1/2 tsp. salt
- 2 cups confectioner’s sugar
- 2 Tbsp. unsalted butter melted
- 3 Tbsp. milk
- 1/2 tsp. white rum
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla and mix well.
- In a separate bowl, whisk together the flour, nutmeg and salt. Slowly beat the dry ingredients into the butter mixture until combined. Wrap the dough in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll the dough out onto a flour surface and cut into desired shapes. Alternatively, drop the dough in rounded spoonfuls onto the prepared baking sheet. Bake 10-12 minutes, until cookies are set and slightly golden around the edges. Allow to cool on the cookie sheet before transferring to a wire rack.
- To make the frosting, whisk all ingredients together in a bowl. Use a piping bag to make designs or simply spread on top of the cooled cookies.