Eggnog Sugar Cookies


  • Prep Time25 mins
  • Total Time1 hr 35 mins
  • Makes36
Eggnog Sugar Cookies

Roberto Caruso

Chatelaine Triple Tested


  • 2 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground cloves

  • 1/2 tsp salt

  • 3/4 cup unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 2 eggs

  • 1 tbsp rum extract


  • STIR flour with baking powder, spices and salt in a medium bowl.

  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, about 3 min. Beat in eggs and rum extract. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then shape each portion into a flat disc. Wrap separately with plastic wrap. Refrigerate until firm, 1 to 1 1/2 hours.

  • PREHEAT oven to 375F. Line 2 large baking sheets with parchment. Dust a rolling pin with flour. Roll out 1 disk of dough on a lightly floured surface until 1/8 in. thick. Cut into shapes with a 3-in.- round cookie cutter. Arrange cookies 2 in. apart on prepared sheets.

  • BAKE in centre of oven, until cookies just start to brown at the edges, 7 to 8 min. Set sheet on a rack for 5 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Gather any dough scraps and form into a disc, then chill until firm enough to re-roll and cut. Decorate with royal icing, if desired. Cookies will keep well, stored in an airtight container at room temperature, up to 1 week.

Make-ahead tip

Freeze dough for up to a month. Thaw dough in refrigerator overnight before using.

Nutrition (per serving)

Calories 75, Protein 1g, Carbohydrates 10g, Fat 3g, Sodium 36mg.

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