Festive Eggnog Shortbread Cookies

Eggnog and shortbread have to be the two top things I absolutely love about the Christmas season, foodwise. Whipped Shortbread Cookies are a family tradition classic for me, and even the scent of eggnog floods my brain with nostalgia.

So what better way to kick off the holiday season by combining my two favorites right? These cookies are buttery, festive, and packed with that warm, cozy eggnog flavor that triggers all the good feels centered around this time of year.

Easy Eggnog Shortbread Cookies Recipe

I love the simplicity of this eggnog cookie recipe. The roll and cut forms make it so you can choose any shape of cookie you want, but I typically keep them to a round cookie shape with maybe something like a scalloped edge, just to make them a little fancier.

The glaze is the main character of the cookie, giving it a lot of the eggnog flavor, and the sprinkles, which are totally optional, give them that wintery vibe that I love!

Ingredients and Substitutions

Honestly, there’s not a lot you can substitute in this cookie recipe if you want them to have those characteristic eggnog flavors, but luckily, a lot of the ingredients play double duty for the dough and the glaze.

For the Dough:

• All-Purpose Flour: This is your cookie base, giving them that classic shortbread goodness. If you need gluten-free, just grab a gluten-free flour blend!
• Cornstarch: Imperative to help keep your cookies super tender and melt-in-your-mouth delicious.
• Nutmeg: A must-have for that cozy, holiday vibe! If you want to switch things up, feel free to throw in some ginger or cardamom.
• Salt: Just a pinch to balance the sweetness.
• Unsalted Butter: Softened butter is the secret to mixing smoothly. If you’re out, margarine will work in a pinch, but butter is where the flavor is at! Also if you use salted butter, please don’t add the pinch of salt called for.
• Eggnog: The star of the show in my opinion. No substitutions. If you’re brave, you can make your own eggnog, but I typically buy it at the store to make life easier.
• Powdered Sugar: This sweetens everything up and helps make the dough nice and smooth.

For the Glaze:

• Eggnog: Just to echo that eggnog flavor throughout the cookie.
• Cinnamon and Nutmeg: A little sprinkle of this makes everything taste even better. Feel free to get creative with your spices if you’re in the mood!
• Powdered Sugar: The base of the glaze.

SaltyPot Tip: Please refer to the printable recipe card below for exact amounts, full directions, and notes for making this recipe perfectly every time.

How to make Eggnog Shortbread Cookies

STEP 1: Cream It Up – In a mixing bowl, add your room-temp butter, eggnog, and powdered sugar. Beat this mixture on low speed at first, so don’t go crazy! Then, turn it up to high for about 2-3 minutes. You want it to be fluffy and creamy.

STEP 2: Mix in the Dry Stuff – Now, sprinkle in the salt, cornstarch, nutmeg, and half of your flour. Keep mixing on low, gradually adding the rest of the flour. When the dough starts coming together, transfer it to a floured surface and knead it a bit with your hands. It should feel nice and smooth.

STEP 3: Roll It Out – Grab two sheets of parchment paper and roll out the dough between them to about ¼-inch thick. Use a 2.5-inch cookie cutter to cut out your cookies, and place them on a parchment-lined baking sheet. Gather any leftover dough and repeat until you’re out. Pop that tray in the fridge for about 40 minutes to chill. Seriously, don’t skip this part!

STEP 4: Bake – Preheat your oven to 375 degrees F. Bake the cookies for 10-12 minutes until they’re just lightly golden on the bottom. Let them cool on the baking tray for a few minutes before moving them to a wire rack.

STEP 5: Make the Glaze – While the cookies cool, let’s whip up that glaze. In a bowl, mix the powdered sugar, cinnamon, and nutmeg. Add a tablespoon of eggnog and stir. Gradually add more egg liqueur until the glaze is thick but drips off the spoon nicely. Spread it over the cooled cookies and sprinkle with festive decorations.

How Do I Know When Eggnog Shortbread Cookies Are Ready?

You’ll know they’re ready when they’re lightly golden on the bottom and feel firm but soft to the touch. Let them cool completely before you glaze them so everything sticks just right.

Tips and Variations

Tips:

• Don’t Overmix: When you’re mixing the dough, be gentle. Just stir until everything is combined so your cookies stay soft.
• Chill the Dough: Seriously, this makes a difference! Chilling helps them hold their shape and makes them easier to roll out.
• Use Cookie Cutters: Using a cookie cutter makes sure all your cookies are the same size, which helps them bake evenly.

Variations:

Get Spicy: Try adding different spices like ginger or cardamom for a fun twist. You could even throw in a little cocoa powder for a chocolatey kick!

Fun Shapes: Use cookie cutters to make holiday shapes like trees or stars. You can even mix it up and create little gift shapes for a festive touch.

Decorate: Don’t hold back! Use sprinkles, chopped nuts, or drizzle some chocolate on top. You could also top them with a light dusting of powdered sugar for an extra sweet finish!

Add Some Zing: For a little citrus twist, consider adding some orange or lemon zest to the dough for a fresh flavor that pops.

Storage and Leftovers

Storing:

Room Temperature: After they cool, just pop them into an airtight container. They will stay yummy for about a week. If you find they are starting to dry out, placing a slice of bread in the container can help keep them soft.

Chilling Out: If you want to enjoy them for a bit longer, toss them in the fridge. They will last up to two weeks there, and the colder temperature can give them a nice, firm texture. Just let them sit out for a few minutes before munching.

Freezing: Want to save some for a special occasion? You can freeze them too! I like to line layers of the cookies with parchment paper and keep them in a freezer-safe container. They will keep for up to three months. When you are ready to enjoy, just let them thaw on the counter or give them a quick heat in the microwave.

Cookie Crumble: If you have any cookies that are a little past their prime, consider crumbling them up to use as a topping for ice cream or yogurt. It is a tasty way to repurpose those leftovers!

Serving

These Eggnog Shortbread Cookies are perfect for any holiday gathering. Pair them with a glass of eggnog or a warm cup of milk and you have got yourself the ultimate cozy treat. They are also great for gifting. Just pack them up in a cute tin and spread some holiday cheer!

Recipe Q&A

What if I don’t have eggnog?

No problem! You can substitute with milk or a dairy-free alternative, and add some extra nutmeg and cinnamon to mimic the eggnog, but the flavor will be a bit different.

Can I make the dough ahead of time?

You bet! You can prepare the dough in advance and store it in the fridge for up to two days. Just let it come to room temperature before rolling it out.

Have you tried making these Eggnog Shortbread Cookies? I’d love to hear how they turn out! Share your experience in the comments or drop me an email at joanne@thesaltypot.com.Thanks for hanging out, and happy baking! Enjoy every delicious bite!