Name: Eggnog Cookies With Boozy Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 Cookies
Cuisine: American

Sunday Table Verified

February 19, 2025

13 Ingredients

MEDIUM

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! Pro Tip: Chill the dough before and after stamping the cookies to make sure they do not puff up during baking. Also, if you do not use stamps, add cute sprinkles to the glaze for decoration!

From the Cook

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Eggnog Cookies With Boozy Glaze

Sunday Table Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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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)

Eggnog Butter Technique 🧈
Bring butter to room temperature and cream it thoroughly with eggnog to ensure a smooth, even cookie texture that captures the full holiday flavor profile.
Cornstarch Precision 🥄
Use a light hand with cornstarch to create a delicate, melt-in-your-mouth shortbread texture without making the cookies dry or chalky.
Boozy Glaze Balance 🥃
When adding bourbon, rum, or brandy to the glaze, start with small amounts and taste to prevent overwhelming the delicate eggnog flavor.
Stamping Pro Technique 🍪
Dust your cookie stamps with powdered sugar instead of flour to prevent sticking and create a clean, beautiful imprint on the cookies.
Nutmeg Freshness Hack 🌿
Grate whole nutmeg fresh for maximum flavor intensity, as pre-ground nutmeg loses its aromatic qualities quickly.

Intelligent Tags

About the Cook

Sunday Table

I’m Sara, the creator behind Sunday Table, sharing cozy, modern small bites and mini desserts made for entertaining. Trained in baking and culinary arts, I’ve been creating elevated, crowd-pleasing recipes since 2012 (with lots of coffee). ☕️