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Tender, buttery shortbread eggnog cookies are stamped and coated with a boozy eggnog glaze. Simple and gorgeous, these cookies are one of my new holiday favorites!

A side image of a stack of eggnog cookies tied with string on a white background with green pine branches and a red plate in the background.

I still have gifts to buy and a million errands to run and presents to wrap, but don’t worry friends, because I have made these cookies at least five times in the past week. They took a lot of trial and error, but also, they’re soooo buttery and simple to make.

I tried a lot of different shortbread methods to get here. Cornstarch vs. no cornstarch. Rolling the dough vs. stamping balls of dough. How much bourbon is to much bourbon? You get the idea.

I think it’s safe to assume that these cookies are good to go at this point. With some little tricks and tips that I learned in pastry school, they’re foolproof. And, I got to bust out my cookie stamps this year, so you know I’m pretty excited. Next up, I’m going to make a million cardamom gingerbread cookies and these chewy molasses crinkle cookies, because tbh, I think they’re some of my favorite Christmas cookies ever?

Anyways, where are you all at with your Christmas-ing this year? What cookies are you making? Give me inspo!

Bourbon, rum, or brandy

An overhead photo of cookie ingredients on a speckled table.

For extra eggnog flavor, I like to add a splash of booze to the glaze. Bourbon is my favorite but rum or brandy are also good. Use whatever you have on hand! Or leave it out for a non-alcoholic version. Other than that, you’ll just need some flour, cornstarch, Kosher salt, nutmeg, cinnamon, unsalted butter, powdered sugar, vanilla extract, and pre-made eggnog.

Bake these cookies

The most difficult part of making these cookies is waiting for the dough to chill. Otherwise, the instructions are fairly straight-forward! Also read on for tricks and tips that will make sure the cookie designs don’t puff up.

Two images; on the left, a bowl filled with butter is surrounded by ingredients on a white and grey table. On the right, the bowl is filled with dough.
Start by whisking together the flour, cornstarch, salt, nutmeg, and cinnamon. Then, cream the butter and powdered sugar until it is pale and fluffy. Add the vanilla & eggnog. Mix in the dry ingredients until the dough comes together. It’ll be a little sticky.
Two images; on the left, two discs of dough are placed on a grey table surrounded by baking tools. On the right, a woman's hands roll the dough.
Next, cut the dough in half and shape each piece into a disc. Refrigerate for 30-45 minutes. The dough is properly chilled when it is no longer sticky but doesn’t crack when you press it. If you don’t have cookie stamps, roll the dough and cut out cookies with a 2-inch cutter.
Two images; on the left, a stamped cookie is placed on a wood board surrounded by cookie stamps. On the right, baked and glazed cookies are set on a cooling rack.
If you have cookie stamps, firmly press stamps into the center of cookie dough balls. Chill & bake at 350°F for 12-14 minutes. Meanwhile, mix up the glaze. Then, dip each cooled cookie into the glaze. Let the glaze harden completely before serving!
A 45 degree shot of a stack of cookies surrounded by more cookies, pine, and a red plate.

You have to chill the dough!

I know. There are all kinds of “no chill cookie” recipes on the internet and that’s great. Unfortunately, this just doesn’t happen to be one of them. The dough will stick to your rolling pin or cookie stamps like crazy if you don’t just let it chill out for a second.

Storing the cookies

To store the cookies, place them in an airtight container for up to 1 week. You can also freeze the cookies unglazed in an airtight container for up to two months! Before serving, whisk up the glaze, dip the cookies, and let harden before serving.

A closeup of stamped shortbread on a grey table next to a pine branch.
A side image of a stack of cookies on a grey table with garland in the background.
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Eggnog Cookies with Boozy Glaze

Yield: 16 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 45 minutes
Total Time: 1 hour 15 minutes
Tender, buttery shortbread eggnog cookies stamped and coated with a boozy eggnog glaze. Simple and delicious, these cookies are one of my new holiday favorites!
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Ingredients

Eggnog Cookies

  • 2 cups all purpose flour
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons eggnog

Boozy Glaze

  • 1 cup powdered sugar, sifted
  • 3 Tablespoons eggnog
  • 1 Tablespoon bourbon, rum, or brandy (or eggnog)
  • 1/2 teaspoon vanilla extract

Instructions 

Eggnog Cookies

  • Preheat oven to 350°F and line two cookie sheets with parchment paper. In a small bowl, whisk together the flour, cornstarch, salt, nutmeg, and cinnamon. Set aside.
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and eggnog just until combined.
  • Add half of the flour mixture to the butter mixture until combined. Repeat with remaining flour. The dough may be crumbly, but will come together as you continue mixing. Use your hands to press the dough together, if necessary. The dough will be sticky.
  • Form the dough into two discs, and refrigerate until the dough is no longer sticky but doesn't crack when pressed, about 30-45 minutes.
  • If you have cookie stamps: Roll the dough into 2 Tbs. balls. Dust the cookie stamps in flour, and press firmly into each dough ball until the cookie is even and the design is clearly imprinted. Clean rough edges with a cookie cutter, if desired. Refrigerate the stamped cookies for 15-30 minutes.
  • If you do not have cookie stamps: Roll the dough on a lightly floured surface until it is 1/4'' thick. Cut out 2'' circles with a cookie cutter. Refrigerate the cookies for 15-30 minutes.
  • Bake the chilled cookies for 12-14 minutes, turning the pan halfway, until the tops of the cookies are set and the bottoms are golden brown. Let the cookies cool on the pan for about 5 minutes, and then transfer to cooling racks to cool completely.

Boozy Glaze

  • In a small bowl, whisk together all of the ingredients until smooth.
  • Dip the top of the cooled cookies into the glaze. Set on a cooling rack and let harden. Serve or store in an airtight container for up to one week!

Notes

Make sure to refrigerate the cookies before and after rolling/stamping to ensure the cookie design doesn’t puff up during baking. I have also heard that chilling the cookie stamps helps a ton!
If you get too much flour on the cookies while stamping, use a pastry brush to brush off the extra flour.
To get a clear design, firmly press on each side of the top of the cookie stamp to make sure the cookies are even.
Let the cookies cool on the sheet pan for five minutes before transferring to the cooling rack. This will help them from falling apart!
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1cookie, Calories: 211kcal, Carbohydrates: 24.3g, Protein: 1.7g, Fat: 11.4g, Saturated Fat: 7.2g, Cholesterol: 31mg, Sodium: 42mg, Potassium: 18mg, Fiber: 0.5g, Sugar: 11.7g, Calcium: 8mg, Iron: 1mg
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