Soft, buttery Christmas Eggnog Sugar Cookies made with eggnog, vanilla, and nutmeg — cozy, festive, and perfectly sweet for the holidays.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Every December, without fail, I end up buying eggnog. Not because I crave it, but because it feels wrong not to. It’s that one tradition I hold onto, like watching Home Alone even though I can quote every line. But here’s the thing — I never actually finish the carton. I pour one glass, maybe two, and then it just… sits there. Mocking me.
One night a few years ago, I was staring at that half-empty carton in the fridge, thinking, what am I even doing with my life? And then it hit me — cookies. Eggnog cookies. I didn’t have a recipe, just a vague idea and way too much butter on the counter. I threw some things together, crossed my fingers, and about 20 minutes later, my kitchen smelled like Christmas at grandma’s house.
The first bite? Oh, I swear, it was magic. Soft, buttery, a little spicy from the nutmeg — like Christmas had been baked into a cookie. I remember standing there at the counter, still in my pajama pants, just grinning like a maniac. That was the moment Christmas Eggnog Sugar Cookies became a tradition. And now, every December, when the lights are twinkling and the air smells like cinnamon and chaos, I make them again — partly for the nostalgia, and partly because it’s just nice to pause, bake, and remember what the season’s supposed to feel like.
Why You’ll Love This Christmas Eggnog Sugar Cookies Recipe?
I could give you a list — soft, chewy, buttery, festive — but honestly? You’ll love them because they taste like holiday joy. They’re everything a Christmas cookie should be: warm, cozy, and just a little indulgent. There’s that hint of nutmeg, the creaminess from the eggnog, and a touch of rum extract that gives it that nostalgic “holiday drink by the fireplace” vibe.
They’re also so easy to make. No fancy ingredients, no weird steps, just pure, cozy baking joy. And if you’re the type who likes to decorate (or if you have kids who’ll turn the kitchen into a powdered sugar snowstorm), these cookies hold their shape beautifully. You can cut them into stars, trees, or even snowmen that look… slightly questionable but still taste amazing. Been there.
They’re the kind of cookie that makes people ask, “What is that flavor?” And when you tell them it’s eggnog, they’ll do that little “ohhh” nod of approval. You’ll see.
Ingredient Notes:
Let’s be real — holiday baking is half about the flavor, half about the nostalgia. And these Christmas Eggnog Sugar Cookies check both boxes. Here’s what you’ll need and why each one matters.
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Butter: Use the real stuff. Softened, not melted. It’s what makes the cookies rich and tender. Margarine just won’t cut it.
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Sugar: Granulated white sugar keeps them sweet and crisp on the edges — like every good sugar cookie should be.
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Vanilla & rum extract: Vanilla gives that warm, homey base flavor. Rum extract? That’s the secret weapon. It gives that subtle eggnog kick that makes people think you spent hours on these.
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Eggnog: The star. Go for the full-fat kind — creamy, dreamy, and perfect for baking.
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All-purpose flour: It’s your foundation. Measure it right (spoon and level, not scoop and smash) so your cookies stay soft instead of stiff.
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Baking soda: Just enough lift so they’re not dense.
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Salt: Balances everything. It’s the unsung hero of all good cookies.
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Nutmeg: Adds that unmistakable “holiday” flavor. Smells like Christmas, tastes like comfort.
How To Make Christmas Eggnog Sugar Cookies?
Okay, apron on, holiday playlist queued, oven preheating — let’s do this.
Step 1: Preheat your oven.
Set your oven to 350°F and line a baking sheet with parchment paper. You’re officially in Christmas mode now.
Step 2: Cream the butter and sugar.
In a big mixing bowl, beat together the butter, sugar, vanilla, and rum extract until it’s light, fluffy, and smells good enough to eat raw (not that I’ve done that… okay, I totally have). It’ll take a few minutes, but it’s worth it.
Step 3: Add the egg and eggnog.
Pour in the egg and eggnog and mix until everything’s smooth and creamy. This is where the magic starts — that smell? That’s holiday cheer in progress.
Step 4: Mix the dry ingredients.
In another bowl, whisk together flour, baking soda, salt, and nutmeg. Add half to your wet mixture, mix gently, then add the rest. You’ll end up with a soft, slightly sticky dough that practically hums with festive potential.
Step 5: Roll it out and shape it.
Dust your counter with flour, roll the dough to about ¼ inch thick, and cut it into your favorite Christmas shapes. Snowflakes, trees, candy canes, or, if you’re like me and too impatient, just use a round cutter and call it a day.
Step 6: Freeze for a bit.
Pop the baking sheet in the freezer for about 25 minutes. This helps the cookies keep their shape while baking (and gives you time to sip that leftover eggnog).
Step 7: Bake.
Bake for 12–15 minutes, until the edges are just turning golden. Don’t overbake — these cookies are at their best when they’re still a little soft in the middle. Let them cool on the tray for 5 minutes, then transfer to a wire rack.
Step 8: Decorate.
This part’s totally up to you. Dust them with cinnamon sugar for a simple touch, or go all in with icing and sprinkles. Either way, they’ll look festive and taste incredible.
Want To Save This Recipe?
Storage Options:
If you manage not to eat them all in one night (I’m not judging if you do), store your Christmas Eggnog Sugar Cookies in an airtight container at room temperature for up to a week. They stay soft, buttery, and perfect.
You can also freeze them — either baked or as raw dough — for up to three months. Just let them thaw before baking or decorating. Pro tip: frozen cookie dough makes a great “oh no, I forgot to bring something to the party” save.
Variations and Substitutions:
One of the things I love about this recipe is how easy it is to tweak.
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Add some spice: A pinch of cinnamon or cloves gives them extra warmth.
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Try eggnog glaze: Mix powdered sugar with a splash of eggnog and drizzle it over cooled cookies.
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Make them gluten-free: Just use a 1:1 gluten-free flour blend. No one will know the difference.
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Add crunch: A sprinkle of sanding sugar before baking adds sparkle and texture.
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Go big: Instead of cutouts, roll the dough into balls and flatten them slightly before baking for thick, chewy sugar cookies.
What to Serve with Christmas Eggnog Sugar Cookies?
These cookies are basically little ambassadors of Christmas cheer, but they shine even brighter when paired right.
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Eggnog, obviously: Double down on that creamy holiday flavor.
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Hot cocoa: For the “I want to feel like a kid again” vibe.
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Coffee or espresso: Perfect balance to the sweetness.
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Holiday platters: Stack them with gingerbread men, peppermint bark, and chocolate crinkles for an irresistible cookie spread.
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Gift boxes: These cookies travel well, so wrap a few in parchment and twine — the perfect homemade gift that says “I care (and I bake).”
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! I’ve chilled mine for up to three days before baking. Just let it soften a bit before rolling it out.
My cookies spread too much. What happened?
Most likely, the dough was too warm. Freezing them before baking really helps keep their shape.
Can I use store-bought eggnog?
Yes — in fact, that’s all I’ve ever used. Just pick a creamy, full-flavored one. The cheap watery kind won’t do these cookies justice.
If Christmas had a flavor, I swear it would be these Christmas Eggnog Sugar Cookies. They’re soft, buttery, and filled with that unmistakable holiday warmth. Every bite reminds me of twinkly lights, cozy evenings, and all the little traditions that make December feel magical.
So grab that forgotten carton of eggnog, tie your hair up, and preheat the oven. You might end up with flour in your hair, maybe even burn the first batch (been there), but that’s all part of the fun. Trust me — once you taste these cookies, you’ll never let an eggnog carton go to waste again.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Eggnog Sugar Cookies
Ingredients
- 1 cup 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 large egg room temperature
- ¼ cup eggnog
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
Prepare the baking sheet and oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Cream the butter and sugar:
- In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat the mixture on medium-high speed for 3–5 minutes, or until it becomes light, pale, and fluffy.
Add extracts, egg, and eggnog:
- Add the vanilla extract, rum extract, egg, and eggnog to the creamed butter mixture. Beat until all ingredients are fully incorporated and smooth.
Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg. Gradually add half of the dry mixture to the wet ingredients, mixing on low speed until just combined. Add the remaining dry ingredients and continue to mix until a soft dough forms.
Roll and shape the dough:
- Lightly flour a clean work surface. Roll the dough to approximately ¼ inch (6 mm) in thickness. Cut the dough into desired shapes using holiday cookie cutters and carefully transfer the cookies to the prepared baking sheet.
Chill before baking:
- Place the baking sheet with the shaped cookies in the freezer for 20–25 minutes, or until the dough is firm. This helps the cookies retain their shape during baking.
Bake the cookies:
- Bake in the preheated oven for 12–15 minutes, or until the edges are just beginning to turn golden. Avoid overbaking to maintain a soft texture.
Cool and decorate:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust lightly with cinnamon sugar or frost with your preferred icing before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
