Name: Eggnog Cookies With Boozy Glaze
Cook time: 15 min
Total time: 15 min
Yield: 16 Cookies
Cuisine: American

Sunday Table

February 19, 2025

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!

13 Ingredients

MEDIUM

From the Cook

1/6

Eggnog Cookies With Boozy Glaze

Sunday Table

Ingredients

WarningMilk and 6 other allergens identified

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!

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Chill for Perfection 🧊
Refrigerate the cookie dough for at least 1 hour before rolling and cutting to prevent spreading and maintain crisp edges.
Eggnog Glaze Consistency 🥛
Add liquor to the glaze gradually to control thickness and prevent it from becoming too runny - aim for a smooth, drizzle-able consistency.
Shortbread Texture Trick 🍪
Use room temperature butter and cream it thoroughly to ensure a tender, melt-in-your-mouth shortbread cookie with perfect crumb.
Flavor Depth Hack 🥃
Add a touch of nutmeg and rum extract to the cookie dough to intensify the classic eggnog flavor profile.
Glazing Pro Technique 🖌️
Use a wire rack placed over a baking sheet when glazing cookies to catch excess drips and create a clean, professional finish.

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About the Cook

Sunday Table

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