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From the Cook
From the Cook
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From the Cook
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Eggnog Cookies
1
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.
2
In a medium bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and eggnog just until combined.
3
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.
4
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.
5
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.
6
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.
7
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
1
In a small bowl, whisk together all of the ingredients until smooth.
2
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!
My Calorie Intake
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Tips & Tricks (5)
- Double-Chill Strategy ❄️Chill dough for at least 30 minutes before stamping, then refrigerate stamped cookies for another 15-20 minutes before baking to prevent puffing and ensure crisp, defined edges.
- Eggnog Quality Matters 🥛Use high-quality, full-fat eggnog (not the ultra-pasteurized variety) for richer flavor and better texture in both dough and glaze—shelf-stable versions work best for consistency.
- Cornstarch Ratio Secret ✨The cornstarch creates the tender shortbread texture by reducing gluten development—don't skip it or substitute with flour, as it's essential for that melt-in-your-mouth quality.
- Spirit-Forward Glaze Technique 🥃Add your alcohol (bourbon, rum, or brandy) to the glaze just before serving and let it sit for 5 minutes to allow the flavors to meld and the alcohol to slightly evaporate for a balanced taste.
- Stamp Technique Pro Move 🎭Dust your cookie stamps lightly with powdered sugar between each use to prevent sticking, and press straight down then lift directly up for crisp, well-defined impressions.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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