Eggnog Cookies with Boozy Glaze
Tender, buttery shortbread eggnog cookies with a boozy eggnog glaze. Simple and gorgeous, these cookies are one of my new holiday favorites!
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 shortbread eggnog 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, 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, because tbh, I think they’re my favorite Christmas cookie ever?
Anyways, where are you all at with your Christmas-ing this year? What cookies are you making? Give me inspo!
Let’s talk ingredients
These eggnog cookies are based on classic shortbread, but we also have a few extra ingredients to really get that “eggnog-y” flavor!
- Flour: Plain old all-purpose works great.
- Cornstarch: A sprinkle of cornstarch will help achieve that perfect, tender cookie!
- Salt: To cut down the sweetness.
- Nutmeg: A classic eggnog ingredient!
- Cinnamon: Because what’s a holiday cookie without cinnamon?
- Unsalted butter: I recommend a higher-quality butter since the buttery flavor is essential in this recipe!
- Powdered sugar: Regular sugar works too, but powdered sugar makes these cookies melt-in-your-mouth. You will also need powdered sugar for the glaze!
- Vanilla extract: A staple in my recipes.
- Eggnog: For the cookies and glaze!
- Rum bourbon, or brandy: These three spirits are all classic eggnog boozes. I prefer bourbon, but whatever you have works great!
How to make 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.
Step 1: Make the dough
You’ll start by whisking together the flour, cornstarch, salt, nutmeg, and cinnamon. Then, you’ll cream the butter and powdered sugar until it is pale and fluffy. It will kind of resemble buttercream! Add the vanilla extract and eggnog.
Then, stir in the flour mixture in two batches. The dough may be a little crumbly, but it will come together as you mix. If necessary, use floured hands to smush the dough together. The dough will be fairly sticky!
Step 2: Refrigerate
Next, you’ll want to cut the dough in half and shape each section 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, you will want to roll the dough and cut out cookies with a 2” cutter.
Step 3: Stamp & bake
If you have cookie stamps, roll 2 Tbs. of dough at a time into balls. Dust the cookie stamps with flour, and then firmly press the cookie stamp into the center of the dough balls to get a pretty design. Refrigerate the cookies for 15-30 minutes. Then, bake at 350°F for 12-14 minutes, turning the pan halfway through. Let the cookies cool completely.
While the cookies bake, mix up the glaze, and then dip each cooled cookie into the glaze. Let the glaze harden completely before serving!
Roll vs. press
If you have cookie stamps, roll the dough into 2 Tbs. balls, and then firmly press the floured cookie stamp into the center to create a deep design that will not puff up during baking. When I was testing the recipe, this was by far the best way!
I also had one reader recommend chilling the cookie stamps while you’re chilling the discs of dough. Apparently it makes a big difference! If you want to clean up the edges, use a cookie cutter to cut around the design.
If you do not have cookie stamps, I would roll out the dough and cut the cookies with 2” cookie cutters. Alternatively, you can still roll the dough into 2 Tbs. balls and press each ball with the bottom of a drinking glass.
I don’t have cookie stamps…?
No problem! Like I said, you can either roll out the dough and cut out cookies, or press balls of dough with the bottom of a glass. If you want to use different cookie cutter shapes, that should work, they may just puff up a little. Additionally, if you have vintage glasses with designs on the bottom, you can use those in place of cookie stamps. If you would like to get some cookie stamps of your own, I use these ones!
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 mad if you don’t just let it chill out for a second. Also, I really like to chill the dough for 15-30 minutes before baking to make sure the design shows up in the baked cookies. I promise, eggnog cookies are worth the wait! Just don’t skip this part.
Storing the cookies
To store the eggnog cookies, place them in an airtight container for up to one 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.
Tips & Tricks
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.
Flip the cookie sheet halfway through baking to evenly bake the eggnog cookies.
The cookies are done when they no longer puff up in the center and the bottom edges turn golden-brown.
Let the cookies cool on the sheet pan for five minutes before transferring to the cooling rack. This will help them from falling apart!
Decorate with sprinkles after you glaze the cookies if you want to make them all cute and Christmas-y!
More Holiday Cookies!
Sesame Lace Cookies with Dark Chocolate
Shortbread Linzer Cookies with Raspberry Jam
Strawberry Palmiers with Cream Cheese
Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling
Pistachio Zimtsterne (Cinnamon Stars)
Eggnog Cookies with Boozy Glaze
- 2 c all-purpose flour
- 1 tbs cornstarch
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 c unsalted butter, softened
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- 2 tbs eggnog
- 1 c powdered sugar, sifted
- 3 tbs eggnog
- 1 tbs bourbon, rum, or brandy (or eggnog)
- 1/2 tsp vanilla extract
- 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.
- 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!
xo Sara Lynn
Song of the day: Run Rudolph Run by Chuck Berry