Soft Eggnog Cookies with an Eggnog Glaze and Cinnamon Heart

This is me catching up on posting Christmas cookies I made this year. This includes the soft, sugary, eggnog-licious cookies with an eggnog icing and decorated with a cinnamon-sugar heart. Hells yea.


I also liked some other sites that did this overlapping text on their photos, so I decided to try it. I like how it looks, so you may see more of this from me!

For these cookies, I combined two recipes that I found. The cookies are from Tracey’s Culinary Adventures and the icing is from Six Sisters’ Stuff.

Eggnog Sugar Cookies

 Adapted from Tracey’s Culinary Adventures

Yield:  about 4 dozen cookies


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp dark rum
  • cinnamon sugar mixture for decorated hearts (pick a ratio to give yourself dark enough hearts to see, about 3 to 1 is good)


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Whisk the flour, baking powder, nutmeg, cinnamon and salt in a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, vanilla extract and rum and beat until combined.
  4. With the mixer on low, add the dry ingredients in three additions. Beat until the dough mostly comes together – it will be crumbly, don’t be worried.
  5. Knead dough on lightly floured work surface until it comes together. Split the dough in half and wrap and refrigerate other half while you’re working. Roll out dough to about 1/8 inch. Use cookie cutters to cut out your shapes.
  6. Place shapes on prepared baking sheet about ½ inch apart. These don’t spread much, so the cookies can be close.
  7. Bake for 10-12 minutes (rotating the pans halfway through), or until light golden brown and set at the edges. Transfer the baking sheets to wire racks and cool the cookies for a few minutes before removing them to the racks to cool completely.
  8. After cookies are completely cooled, dip the top in the eggnog icing or use a spatula to frost the cookies.

Eggnog Icing

Adapted from Six Sisters’ Stuff

Yield:  enough for about 4 dozen cookies


  • 3 cups powdered sugar
  • 1/4 cup softened butter
  • 1/2 cup light eggnog


  1. In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more eggnog depending on the consistency you like.
  2. Frost the cookies and let the icing harden.

For these cookies, I originally was trying to do the lattice cookies like in Traceys blog, but this did not work for me. The dough was too crumbly and kept falling apart so I gave up. This is when I decided to make heart imprints in each cookie. I was hoping the glaze would be transparent enough that you could see the hearts.


So I took the time to press a cookie cutter on every cookie. After these were glazed though, the heart imprint didn’t show through. Therefore, we decided to make a cinnamon sugar mixture and a heart stencil we cut from a piece of paper. We placed the stencil on top and used a make shift sifter to sprinkle the cinnamon sugar on top.


If you decide to do this, make sure the icing is still wet so the cinnamon sugar sticks. It’ll stay wet for a while, so you have time, but don’t wait until it completely hardens. That’s my brother’s hand holding the stencil since you don’t want it to completely touch the icing since it’s wet. It took a couple tries before the cinnamon sugar mixture was dark enough that we could clearly see the hearts.


But as you can see they turned out cute in the end! They are also very delicious and will definitely melt in your mouth.

I don’t even like eggnog, but I like these.

DSC_0314-001Cookie plate!


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