Eggnog Cut-Out Cookies
With it being the season for eggnog, what better time to bake some delicious eggnog cut-out cookies?! They’re like your favorite cut-out cookie recipe, but with a hint of eggnog. They are so good!
COOKIES WITH EGGNOG
If you’re looking for some good cut-out cookies with eggnog, look no further! These are perfect for this time of year when eggnog is so easily available. I love to dip these in a glass of eggnog too, but some might say it’s overkill, ha.
These cookies are great crowd-pleasers too, so if you have an upcoming holiday party you need to bring a dish for… I highly encourage baking up some of these to bring to the party! Everyone is sure to love them. You might want to make some extra though to keep to yourself, they’re so good!
CUT-OUT COOKIES RECIPE
Cookie bakers everywhere will be familiar with this type of recipe as it is just your standard cut-out cookies using eggnog instead of milk! I even swapped out for eggnog in the glaze frosting. If you’re feeling extra adventurous, you might even consider trying different types of eggnog. With different options available, you could try and see what different flavors you can come up with.
If you’re not an eggnog fan, you might also consider trying our Christmas Cutout Cookies recipe!
EGGNOG COOKIES INGREDIENTS
For these cut-out cookies, you’ll need these ingredients:
- FLOUR: You can’t make cookies without flour, right?!
- BAKING SODA: This is what makes these cookies the perfect consistency!
- GROUND NUTMEG: Nutmeg is the perfect flavor for recipes like these.
- SALT: Salt balances out the flavors in these cookies.
- BUTTER: Make sure to use unsalted butter and bring it to room temperature!
- SUGAR: Every good cookie recipe needs some sugar for the perfect sweet taste.
- BROWN SUGAR: I love the flavor that brown sugar adds to these.
- EGGS: You’ll need just 1 egg to hold the dough together!
- EGGNOG: This is the most important ingredient, using it in place of milk for both the cookies and the glaze.
- POWDERED SUGAR: We’ll use this in the glaze for the cookies.
- VANILLA: Just a bit of vanilla for the perfect flavor in the glaze.
HOW TO MAKE EGGNOG CUT-OUT COOKIES
Scroll down below for the printable step-by-step recipe!
- MIX DRY INGREDIENTS: Whisk together the flour, baking soda, nutmeg, and salt in a large bowl.
- CREAM SUGARS: Use a stand mixer with the paddle attachment to beat the butter and sugar on medium-high until fluffy (about 2 minutes).
- ADD WET AND DRY INGREDIENTS: Add the egg and beat until combined. Reduce to low speed, add flour mixture, and mix until combined. Add the eggnog and mix until combined, being careful not to overmix.
- REFRIGERATE: Divide the dough into quarters, wrap in plastic wrap, and refrigerate for at least 1 hour.
- PREHEAT: Preheat the oven to 375F and line 2 baking sheets with parchment paper or silicone baking mats; set aside.
- CUT DOUGH: Roll the dough out to be 1/8-inch thick and cut into shapes using a cookie cutter.
- BAKE: Put the cookie shapes onto the prepared baking pan and bake for 8-10 minutes. Allow them to cool for 10 minutes before transferring to a wire rack and allow them to cool completely before icing.
- MAKE GLAZE ICING: Whisk together the powdered sugar, vanilla, and eggnog until smooth; set aside.
- DECORATE AND SERVE: Once cookies have cooled, dip them into the glaze and sprinkle with colored sprinkles. Place them on a baking sheet to set for 30 minutes prior to serving. To speed up the set time, place in the refrigerator for 10-15 minutes. Serve and enjoy!
WHAT BAKING TOOLS WILL I NEED FOR THIS RECIPE?
For this recipe, you’ll need these baking tools:
- STAND MIXER: Kitchenaid is my personal favorite and it makes baking significantly easier!
- BAKING SHEET: A 16×11 baking sheet will work best for your favorite cookie recipes.
- SILICONE BAKING MAT OR PARCHMENT PAPER: Silicone baking mats are amazing and a baking essential!
- COOKIE CUTTERS: These cookie cutters are my favorite and you get so many fun shapes.
- ICING SPATULA: If you’ve never frosted cookies with an icing spatula, you need to! It makes the process so much easier.
HOW DO I STOP THE DOUGH FROM STICKING TO THE COOKIE CUTTER?
To make it super easy to use cookie cutters, spray your cookie cutters with butter flavored non-stick cooking spray. This way, the dough doesn’t stick to the cookie cutter and the shapes come out perfect every time!
CAN I USE STANDARD FROSTING INSTEAD?
Of course! If you want more of a thicker/buttercream type of frosting instead of the eggnog glaze, try my sugar cookie frosting recipe utilizing eggnog instead of heavy whipping cream.
DO I HAVE TO CHILL THE DOUGH?
Yes! It’s important to make sure to place the cookie dough in the fridge for at least 1 hour before you start rolling out the dough. I actually like to make the dough the day before and keep it in the fridge overnight but if you’re short on time, 1 hour in the fridge will be totally fine.
HOW LONG DO THESE EGGNOG COOKIES LAST?
These cookies will last 7 days stored in an airtight container at room temperature.
CAN I FREEZE CUT-OUT COOKIES?
Yes! Skip frosting them and they can last up to 2 months in the freezer. When you’re ready to bake the frozen cookies, you will not need to thaw them, just place the cut-out cookies onto baking sheet and bake for 9-10 minutes.
Be sure to check out these other cookie recipes!
- Christmas Cutout Cookies
- Frosted Eggnog Snickerdoodle Cookies
- Soft Sugar Cookies
- Apple Butter Sugar Cookies
- Lemon Sugar Cookies
If you have tried this Eggnog Cut-out Cookies recipe, then please rate it in the recipe card and let me know how it turned out in the comments below!
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 16 Tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 cup eggnog
- 2 cups powdered sugar
- 2 Tablespoons vanilla extract
- 3 Tablespoons eggnog
MAKE THE COOKIE DOUGH:
- In a large bowl, whisk together the flour, baking soda, nutmeg, and salt together.
- Using an electric or stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Add egg and beat until combined.
- Reduce speed to low, add flour mixture, and mix until combined.
- Add eggnog and mix until combined. DO NOT OVERMIX!
- Divide dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 1 hour.
MAKE, BAKE, & DECORATE:
- Preheat oven to 375F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll out dough to about 1/8 inch thick.
- Using a cookie cutter, cut dough into shapes.
- Place cookie shapes onto prepared baking pan. Bake for 8-10 minutes. Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack. Let cookies cool completely before icing and decorating.
- In a medium sized bowl, whisk together powdered sugar, vanilla extract, and eggnog until smooth. Set aside.
- Once cookies are cooled, dip cookies into glaze and sprinkle with colored sprinkles.
- Place cookies on baking sheet to set for at least 30 minutes before serving. To speed up the setting time, I placed my cookies in the fridge for about 10-15 minutes.
Store cookies in an container at room temperature for up to 7 days.
UNFROSTED Cut-Out Cookies can be frozen for up to 2 months. When your ready to bake the frozen cookies, you will not need to thaw them, just place the cut-out cookies onto baking sheet and bake for 9-10 minutes.
Amount Per Serving: Calories: 214 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 32mg Sodium: 79mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g
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