A little twist on the traditional holiday cookies, these Eggnog Cut Out Cookies are my new favorite roll out cookie. So simple to make, and if you make the eggnog from scratch, you’ll have plenty leftover to sip, bake and decorate!
For the eggnog within the recipe, I made it from scratch and used my BlendTec blender, so it really was quick and easy. The BlendTec heats up the eggnog due to the speed it’s mixed at, so you may want to use your own or a different recipe if you don’t have access to a high powered mixer. Generally making eggnog involves tempering eggs for safety considerations. You can of course buy eggnog already made at the grocery store as well. Note that it may only be available during Christmas holiday season.
If you’re interested in the blender eggnog recipe I used, it’s by The Chunky Chef and you can find it here.
If you like the family of gingerbread cutters, you can find them in How Sweet is That?’s shop here.
I really enjoyed these cookies by themselves, but if decorating with royal icing, I would likely use my classic vanilla recipe.
Eggnog Cut Out Cookie Recipe
Eggnog Cut Out Cookie Recipe
Ingredients
- 2 cups sugar, granulated
- 2 cups butter, salted
- 2 large eggs
- 2 tsp vanilla extract
- 1/3 cup eggnog
- 6 cups all-purpose flour
- 1 tsp cinnammon
- 1 tsp nutmeg
Instructions
- Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated – for about 30 seconds. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs, vanilla, extract and eggnog slowly and mix. Scrape down the bowl with your spatula if needed and mix again.
- Whisk the flour, cinnamon and nutmeg together in a separate bowl. Add all of the flour mixture to the mixer bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towel and observe the dough mixing; the dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 375°F or 190°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, here is a cookie decorating tutorial with everything you’ll need to know to begin!
Notes
Makes approximately 35 medium-sized cookies
Have fun baking!
xo,
Marian
Yanet Metcalf says
The recipe does not list mini choco chips as an ingredient . But it is mentioned in paragraph 3. Is this something we had to add later?
Marian says
Hi Yanet,
Oops! I used similar mixing instructions as my chocolate chip cut out cookie recipe. I will remove that, thanks!
Maria says
Good morning Marian,
That recipe I love to try! Thank you for sharing all your experience with us!
ML
marian says
Good morning Maria, thank you so much!
Christine - Sugar Cravings says
Of all the new recipes I have to try this season I’m the MOST excited about this one! Thank you for sharing, Marian! XO!
marian says
Thanks Christine, let me know what you think!
jodi says
looks wonderful! any chance you’ll share your egg nog recipe? ;0)
happy holidays!
marian says
Thanks Jodi!
I actually don’t have my own, but I linked to the one I used, in the post above. Here it is – https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/ . So good! I really enjoyed sipping on it!
jodi a buckley says
thanks, marian. can’t wait to try the eggnog and these cookies!
marian says
My pleasure, enjoy!
Paul says
Thanks for sharing this amazing recipe. I have never done this before. Hoping the cookies will taste awesome.
marian says
Hi Paul, all the best, hope you like them!
niner @ ninerbakes.com says
Yes yesss, that’s when the Blendtec comes in handy, eh? Love this!
I have a confession to make: I never had eggnog in my life.
Thank you for this lovely recipe, Marian.
Love always,
niner
Megan-Drew says
Think you could build a gingerbread house with this cookie dough, if you shape it differently? Is it strong enough to hold up?
Marian says
Hi Megan-Drew,
It’s not as good as my gingerbread cookie recipe – not as sturdy, but if you bake the pieces a bit longer they’ll be crispier.
Cheryl says
You don’t mention how thick to roll out the dough before cutting the cookies. Please advise. Thanks.
Marian says
Hi Cheryl,
Here is a post for you on that:
https://sweetopia.net/2013/11/how-thick-or-thin-do-you-roll-your-cookie-dough-how-do-you-make-the-dough-even/
Happy baking!
Pat says
Made these on the weekend and they are fantastic! Love the flavour. A keeper for sure.
marian says
Wonderful to hear, thank you for sharing!
Jackie H. says
Thank you so much for sharing this recipe!!! It tastes great, and was very easy. The only modification I did was to use store bought eggnog.
marian says
Hi Jackie,
Thanks so very much for sharing!! xo
Diane says
This is the most amazing recipe, ever! Love it! Thanks for sharing!!
marian says
Thanks Diane! xo
marian says
Thanks Diane!