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Eggnog Cut-Out Sugar Cookies

Thick, soft Eggnog Cut-Out Sugar Cookies are perfect for holiday baking. Just a light flavor of eggnog makes these easy sugar cookies a favorite!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 2 hours
Servings 36 cookies (made with 3-inch cookie cutter)
Calories 113kcal
Author Toni Dash


  • 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.


Nutritional information for the cookies only.
Eggnog substitution
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.
How to Store
Store in an airtight container at room temperature for up to 5 days.
Freezing instructions
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.
Freezing the cookie dough: 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.


Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 21mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg