These delicious, soft cut-out sugar cookies have the light flavor of eggnog making them perfect for the holidays! Easy to make, fun to decorate and perfect Christmas cookies!
We love our Cream Cheese Sugar Cookies recipe but when the holidays roll around this eggnog cut-out cookie recipe makes perfect sugar cookies. The eggnog flavor is light in this soft sugar cookie. Cut them out with simple circles or intricate designs, anything goes.
The texture of the cookies is perfection. Slightly soft and they don’t dry out or become hard when stored. The sugar cookie dough is soft and easy to work with too.
Our Best Sugar Cookie Frosting is a perfect pairing.
Why you’ll love this best Sugar Cookie recipe:
- Thick soft cookies
- Light eggnog flavor perfect for the holiday season
- Cookies hold their shape when baked
- Can be made regular or gluten-free (we’ve tested both)
- The tops provide a flat surface for easy decorating
- They stay soft when stored
- They freeze well
Recipe Ingredients Notes
Unsalted Butter. Start with softened butter.
All Purpose Flour. Regular or gluten-free measure-for-measure flour blend can be used. We recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for making these cookies gluten-free.
Eggnog. Store bought or homemade eggnog can be used.
What type of Cookie Cutters to use?
Any cookie cutters work for this recipe. Using 3-inch round circle cutters the recipe makes 36 cut-out cookies.
All shapes work so use your favorite cookie cutters!
Best Sugar Cookie Frosting
We use our Best Sugar Cookie Frosting recipe for frosting these best sugar cookies. The frosting tastes great but it also sets so the cookies can be stacked with out the frosting becoming messed up.
For these easy sugar cookies we substitute eggnog for the heavy cream in the frosting recipe. It add a little bit more eggnog flavor without becoming overwhelming.
A simple powdered sugar glaze can also be used.
How to make these Cut Out Sugar Cookies – Step-by-Step
STEP 1. Make cookie dough
In a medium bowl whisk together the flour, baking powder, salt and nutmeg.
Using an electric mixer (hand mixer or a stand mixer fitted with the paddle attachment) in a separate bowl, beat together the room temperature butter and sugar on medium speed until light and airy (3 minutes)(photo 1).
Turn the mixer speed to low and beat in the egg, eggnog and vanilla extract just until combined.
Slowly pour the dry ingredients into the wet ingredients and beat until a dough is formed (do not overmix). Be sure to scrape the sides of the bowl and the bottom of the bowl (photos 2-3).
STEP 2. Chill dough
Divide dough and place the dough (each half) on some plastic wrap or wax paper, shape into two thick discs and seal individually (photo 4). Chill in the refrigerator for 1 hour.
STEP 3. Cut out cookies
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Using a rolling pin roll one dough disk out on a lightly floured surface into a 1/4-inch thickness (photo 5). Leave the second dough disk in the refrigerator.
Cut out shapes from the rolled dough and place the cookie shapes on the prepared baking sheets with 2 inches in between the cookies (photos 6-8). Roll dough scraps together and cut out remaining cookies. Repeat for the second dough disk.
STEP 4. Bake and Cool
Bake cookies for 8-10 minutes. The cookies should not turn color but the edges of the cookie will be a very light golden brown.
Allow baked cutout cookies to sit on the cookie sheet for 5-10 minutes. Transfer to a wire rack to fully cool.
STEP 5. Frost and decorate
Once the cookie have fully cooled prepare a batch of our Best Sugar Cookie Frosting. Pipe on the frosting onto the tops of the cookies or spread it on using a dining knife or offset spatula. Add sprinkles if desired. The frosting will set after about 10 minutes and the cookies can be stacked (we recommend adding a sheet of wax paper or parchment paper in between layers.
Keep dough cold. It’s easiest to roll out when cold. Roll out one chilled disc of dough and leave the second one in the refrigerator until ready to roll it out.
Add sprinkles after frosting each cookie. Because our frosting sets it’s best to frost a cookie and add any sprinkles before moving on. This ensures all the decorations will stick.
Use a cool baking sheet. Never place cookies to be baked on a baking sheet just out of the oven from your first batch. Always add cookies to a cool baking sheet.
Frequently asked questions
Yes! If it’s not holiday time or you’d prefer a different flavor, substitute heavy cream for the eggnog. You can add more vanilla or another extract like almond extract to give the cookies more flavor too.
Yes! You can freeze the baked cookies undecorated or after decorating (using our frosting). Allow the cookies to fully cool. Place in an airtight freezer safe container with a layer of parchment paper between layers of decorated cookies (not necessary if not decorated). Freeze for up to 3 months. Thaw in the refrigerator.
Yes! Prepare and seal the dough discs. Place in a freezer bag for more protection. Free for up to 2 months and thaw in the refrigerator. Proceed with the recipe as written.
How to Store
Store in an airtight container at room temperature for up to 5 days.
More recipes you’ll love!
Eggnog Cut-Out Sugar Cookies
- 3 ¼ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon nutmeg
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup eggnog store bought or homemade
- 1 teaspoon vanilla extract
- 1 batch Best Sugar Cookie Frosting it can be colored or left off white
- In a medium bowl whisk together the flour, baking powder, salt and nutmeg.
- Using an electric mixer (hand held or a stand mixer fitted with the paddle attachment) beat together the butter and sugar on medium speed until light and airy (3 minutes).
- Turn the mixer speed to low and beat in the egg, eggnog and vanilla extract just until combined.
- Slowly pour in the flour mixture and beat until a dough is formed (do not overmix).
- Divide the dough in half. Place each half of dough on some plastic wrap or wax paper, shape into 2 thick discs and seal individually. Chill in the refrigerator for 1 hour.
- Preheat oven to bake at 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
- Place one of the chilled dough discs on a lightly floured surface and roll it out with a large, floured rolling pin. Roll the dough to approximately ¼ inch thickness.
- Cut out desired shapes and place onto the lined baking sheet leaving roughly an inch of space around each cookie.
- Place into the preheated oven onto the middle rack and bake for 8-10 minutes or until edges of the cookies just start to turn lightly golden brown.
- Let cookies cool on the baking sheet for 5-10 minutes. Transfer them to a cooling rack to cool completely before frosting and decoration.