Eggnog Cut Out Cookie Recipe

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Festive cut-out cookies flavored with eggnog, cinnamon, and nutmeg that hold their shape perfectly for holiday decorating.

1 cup granulated sugar

1 cup salted butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup eggnog

3 1/2 cups all-purpose flour (plus more as needed)

1/2 tsp cinnamon

1/4 tsp nutmeg

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In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on low speed for about 30 seconds until incorporated, scraping down sides as needed.
Add eggs, vanilla extract, and eggnog slowly, mixing until combined. Scrape down the bowl and mix briefly again.
In a separate bowl, whisk together flour, cinnamon, and nutmeg.
Add flour mixture to the butter mixture. Place a tea towel between the bowl and mixer to prevent flour from escaping. Mix on low speed for 30 seconds, then adjust texture by adding more flour 1/4 cup at a time if too sticky, or a splash of milk/water if too dry.
Roll dough between two large sheets of parchment paper. Transfer to a baking sheet and refrigerate or freeze for at least 1 hour.
Cut dough into desired shapes, re-rolling scraps as needed. Chill again if dough becomes too soft.
Place cut shapes on parchment-lined baking sheets and chill for 10 minutes to 1 hour before baking.
Preheat oven to 375°F (190°C).
Bake for 8–12 minutes, or until edges are golden brown, adjusting for cookie size.
Cool completely before decorating as desired.

Add a splash of rum extract for stronger eggnog flavor.

Sprinkle with cinnamon sugar before baking for added sweetness.

Dip half the cookie in melted white chocolate for an elegant finish.

Replace eggnog with heavy cream if not making during the holidays.

Chilling dough twice ensures cookies hold their shape.

Find it online: https://chocolatecoveredamy.com/eggnog-cut-out-cookie-recipe/