Eggnog Sugar Cookies
The perfect recipe for the eggnog lovers in your life, these Eggnog Cookies feature a delicately flavored, melt-in-your-mouth sugar cookie topped with a maraschino cherry and rum-nutmeg icing drizzle.
Eggnog Cookies Recipe
Every year, the minute those festive cartons of eggnog hit store shelves, I snatch up at least two or three with plans to bake all of the eggnog desserts.
I’ve put eggnog in just about every dessert there is – from eggnog fudge to eggnog cake, even eggnog pancakes! While we have a soft eggnog whoopie pie-type cookie, I hadn’t yet made a classic eggnog sugar cookie – so I set out to correct that!
These pillow sugar cookies just melt in your mouth and have a delicious eggnog flavor with subtle hints of rum extract and nutmeg. The eggnog flavor is complemented perfectly by the juicy maraschino cherries that we baked into these cookies before topping them off with a pretty icing drizzle that also has a slight rum-nutmeg flavor.
(Of course, you could swap out the rum extract for real rum or for vanilla extract – it’s your personal preference).
These sugar cookies are so incredibly easy to make and, unlike our other sugar cookie recipes, they require no refrigerating. Just make the dough and bake it right away!
More Eggnog-inspired Recipes
- Homemade Eggnog Classic Recipe
- Fluffy Eggnog Cake with Eggnog Buttercream
- 10-minute Eggnog Pancakes
- Crockpot Eggnog Lattes
- Hot Chocolate Eggnog Cookies
- Eggnog Lattes from Kylee Cooks
- Eggnog Bread with Cinnamon-Nutmeg Ripple
Eggnog Cookie Ingredients
- Unsalted butter, room temperature
- White Sugar
- Eggnog
- Rum Extract
- All-purpose Flour
- Baking Powder
- Baking Soda
- Nutmeg
- Salt
- Maraschino cherries
For the optional drizzle:
- Powdered Icing Sugar
- Eggnog, as needed
- Nutmeg
- Rum extract, optional
Scroll down to the printable recipe card for full measurements.
Tip: swap out the rum extract for real rum or vanilla extract, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Small microwave-safe bowls
- Cookie Scoop
- Piping Bag
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 centre 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.
Pin this Easily Eggnog Cookie recipe for your holiday baking:
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Eggnog Sugar Cookies
A delicious melt-in-your-mouth eggnog cookie topped with a maraschino cherry and a sugar drizzle flavored with rum extract and nutmeg. These easy Christmas cookies are the ultimate dessert for eggnog fans
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 centre 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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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 84mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these delicious eggnog sugar cookies – they are definitely going in our Christmas baking rotation!
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