Eggnog Sugar Cookies

eggnog sugar cookies

You can’t start Sugar Cookie Week without a delicious recipe for sugar cookies. I know sugar cookies get a bad wrap for not being very flavourful and true enough they aren’t ever going to beat out a chocolate chip cookie for pure deliciousness, but they do beat it out for variety of what you can create with them.

That being said, you can still have a tasty sugar cookie that’s far from a chore to eat. Especially when you pump it full of sugar and spice and a shot of rum flavouring. Eggnog Sugar Cookies are where it’s at.

I have to be honest, although this recipe smelled deliciously of eggnog before going in the oven it seemed that most of the rum flavouring baked out. I was still left with a lovely spiced cookie, that I enjoyed eating, but it didn’t taste of eggnog. I’ve tried to remedy that below by doubling the amount of flavouring. And, since the first batch had such a lovely eggnog-y smell I’m hoping that, that’s the kick in the butt it needs to stay that way. *Update: I made a quick batch again last night and it worked! They now officially do taste like eggnog. :)

Regardless, it is a tasty Christmas-flavoured sugar cookie that I’m looking forward to making again.

New to making sugar cookies? Read my Tips to Perfect Sugar Cookies to ensure success the first time.

Eggnog Sugar Cookies
Serves: approximately 4 dozen cookies
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup cold salted butter, cubed
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons rum flavouring
  1. Combine flour, baking powder, nutmeg and cinnamon.
  2. In a separate bowl, cream butter and sugar. Add egg and rum flavouring. Mix until incorporated.
  3. Add flour mixture in three additions, scraping down sides of bowl as you go. Beat until combined (will be crumbly).
  4. Divide dough in half to roll out. Knead each piece on countertop until smooth. Roll out on floured parchment paper. Cut into shapes. Place on parchment lined baking sheet. Freeze for 5 minutes (or refrigerate for 15 minutes) to firm up.
  5. Bake @ 350 for 10-12 minutes. Let sit for 2 minutes before removing to wire rack or paper towel to cool.