Christmas Eggnog Sugar Cookies
These Christmas Eggnog Sugar Cookies are soft, buttery, and delicately spiced with nutmeg and rum extract. A festive twist on the classic sugar cookie that captures the cozy flavor of holiday eggnog in every bite.
24 Servings
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
To make these Christmas Eggnog Sugar Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, including the baking soda and extracts, are certified gluten-free. The dough may be slightly softer, so chilling it for 10–15 minutes before rolling can help maintain structure. The cookies will retain their buttery flavor and festive eggnog aroma while remaining tender and light.