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Eggnog Sugar Cookies

Abby Rice
Prep Time 2 hrs 15 mins
Total Time 2 hrs 22 mins
Servings 1 batch


Eggnog Cookies

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 cup butter room temperature
  • 3/4 cup cane sugar
  • 1/4 cup powdered sugar
  • 1/3 cup eggnog very (very) slightly warmed
  • 1 egg room temperature

Eggnog Frosting

  • 2 tbsp butter room temperature
  • 2-2 1/2 cups powdered sugar
  • Pinch of salt
  • 1/4 tsp nutmeg
  • 2-4 tbsp eggnog

Topping #1

  • 1/2 cup chopped pecans

Topping #2

  • sprinkles, marshmallows, peppermint, etc.


  • In a medium size bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
  • In a stand mixer, beat the butter, cane sugar, and powdered sugar until fluffy.
  • Add the egg and eggnog and beat again, until fully combined.
  • Slowly add the dry ingredients in the wet.
  • Wrap the bowl with plastic wrap and set in the fridge to sit for 2 hours.
  • Preheat oven to 350 degrees.
  • After the 2 hours, lightly flour a work surface and let the bowl sit on the counter for about 5 minutes.
  • Roll out the dough with a rolling pin and use cookie cutters to cut whatever shapes you would like. (I did Christmas trees, stars, snowmen, gloves, gingerbread men, etc.)
  • Carefully place on a parchment lined baking sheet.
  • Bake for 7-9 minutes until slightly golden brown.
  • Complete rolling out the dough, adding flour to the work space if necessary, until all of the dough has been used.
  • Let the cookies cool completely on a rack.

Make the Frosting

  • While the cookies are cooling, combine the butter, powdered sugar, salt, and nutmeg in a stand mixer and start to combine.
  • With the mixer running, slowly add the eggnog one tablespoon at a time until it is to the consistency that you like your frosting. (Do not add all of the eggnog at once or it might turn out to runny for the cookies)
  • Frost the cookies once completely cooled and top with toppings of your choice.


*This recipe takes 2 hours to chill, so prepare ahead of time.
*It is VERY important that everything is at room temperature before starting. Set everything out on the counter about an hour-hour an half before baking. 
*If the eggnog is still not at room temperature after an hour, heat in the microwave for about 8-10 seconds. Otherwise it will clump together with the egg and butter.