Lightly spiced with nutmeg, cinnamon and eggnog, these soft and cakey Rum Glazed Eggnog Cookies are full of festive holiday flavors!
The holiday season is always full of fun and festive cookies. It’s the time of year where we bake more than ever!
Rum Glazed Eggnog Cookies incorporate actual eggnog to really help the flavor shine through. A sweet rum flavored glaze adds sweetness to the cookies and ties everything together. These cookies have all the flavors of the season!
What You’ll Need to make Rum Glazed Eggnog Cookies
- Butter – Softened. We use regular salted butter, but unsalted butter may also be used.
- Sugar – Regular, white granulated sugar.
- Brown Sugar – Packed. We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Pantry Staples – Baking powder, vanilla, cinnamon, nutmeg,
- Eggnog – we use regular, full fat eggnog for these cookies but light eggnog may be substituted.
- Eggs – We use eggs at room temperature for fluffier cookies.
- Flour – We use regular all purpose flour for best results.
- Powdered Sugar – Also known as confectioner’s sugar.
- Rum Extract – Less alcohol than real rum. If you want to use real rum, use 1 tablespoon instead.
How to Make Rum Glazed Eggnog Cookies
Fun and festive, Rum Glazed Eggnog Cookies are buttery and soft. The eggnog infused batter is lightly spiced with cinnamon and nutmeg and topped with a rum flavored glaze. The perfect addition to a holiday cookie tray!
In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
Add the baking powder, cinnamon, and nutmeg and mix until incorporated.
In a medium sized bowl, whisk together the eggnog, eggs and vanilla until well combined.
Reduce the speed on the stand mixer to low and slowly mix the eggnog mixture into the butter mixture.
Once combined, slowly mix in the flour until completely incorporated.
Remove the batter from the mixer and place into a medium bowl. Cover with plastic wrap or a lid and refrigerate for 4 hours to overnight to make the dough easier to handle.
Preheat the oven to 325 degrees F.
Drop the batter by rounded tablespoons (or a cookie scoop) 2 inches apart onto lightly greased or silicone lined baking sheets.
Bake 12-15 minutes until cookies are puffed and lightly browned on the bottom. Allow to cool on baking sheets.
In a small bowl, combine the powdered sugar, rum extract and eggnog.
Stir until well combined. Drizzle over cooled cookies.
Allow glaze to set and serve immediately. Store in a covered container or zip top bag. Enjoy!
Some Other Easy Holiday Treat Recipes
Christmas Pretzel M&M Hugs – brighten up any table or holiday tray!
Hot Chocolate Cookies – Mini marshmallow bits and hot cocoa mix blended right into the cookie dough.
Rolo Turtles – these little bites of sweet and salty with a pecan half on top are perfection in one bite!
Brown Sugar Candy – this is a childhood favorite made only during the holidays. Chocolate covered or not, it’s a special treat!
Cookie Dough Truffles – Chocolate covered delicious edible cookie dough bites.
Rum Glazed Eggnog Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
Eggnog Cookies
- 3/4 cup butter softened
- 1 cup white sugar
- 1/4 cup brown sugar packed
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 cup eggnog
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
Rum Glaze
- 1 cup powdered sugar
- 2 tsp rum extract
- 2 tbsp eggnog
Instructions
Eggnog Cookies
- In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Add the baking powder, cinnamon, and nutmeg and mix until incorporated.
- In a medium sized bowl, whisk together the eggnog, eggs and vanilla until well combined.
- Reduce the speed on the stand mixer to low and slowly mix the eggnog mixture into the butter mixture.
- Once combined, slowly mix in the flour until completely incorporated.
- Remove the batter from the mixer and place into a medium bowl. Cover with plastic wrap or a lid and refrigerate for 4 hours to overnight to make the dough easier to handle.
- Preheat the oven to 325 degrees F.
- Drop the batter by rounded tablespoons (or a cookie scoop) 2 inches apart onto lightly greased or silicone lined baking sheets.
- Bake 12-15 minutes until cookies are puffed and lightly browned on the bottom. Allow to cool on baking sheets.
Rum Glaze
- In a small bowl, combine the powdered sugar, rum extract and eggnog.
- Stir until well combined. Drizzle over cooled cookies.
- Allow glaze to set and serve immediately. Store in a covered container or zip top bag. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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