These simple Eggnog Shortbread Cookies are buttery and tender with cozy and festive eggnog flavours of nutmeg and rum.
Shortbread cookies are a classic Christmas cookie. Plain with just a hint of vanilla and a piece of maraschino cherry on top or shortbread with chocolate chips, they are all yummy and nostalgic.
How do you feel about eggnog? Love it? Despise the drink? I think eggnog itself is just alright. Not something I love to drink a lot of. But, eggnog-inspired desserts; yes, please! Nutmeg, vanilla, and rum are a few of the cozy sweet flavours that make up the eggnog flavour set. If you enjoy these flavours in desserts too, be sure to check out my Eggnog Cheesecake Bars!
⭐️ Why You Need to Make This Recipe
- Just 6 ingredients! This recipe is super simple from the ingredients to the method. Only 1 bowl is needed!
- Melt-in-your-mouth buttery goodness. These cookies have that magical shortbread texture.
- Perfect for Christmas cookie platters. I love to add little shortbread cookies here and there in assorted cookie plates.
Here are the ingredients needed to make these eggnog spice shortbread cookies.
- Salted Butter - Room temperature butter will whip into the best textured shortbread cookie.
- Powdered Sugar - Also called icing or confectioners sugar, you will need some for the cookie dough and some to coat the cookies in after baking.
- Nutmeg - The number one spice in real eggnog!
- Rum Extract - This could be omitted, however, imitation rum extract adds to these cookies an extra buttery, smooth flavour reminiscent of eggnog.
- Cornstarch - Makes these cookies melt in your mouth.
- Flour - Just good old all-purpose flour works great for this recipe.
See the recipe card for measurements.
Step 1: Cream the softened butter for 1 minute.
Step 2: Add the powdered sugar, nutmeg, and rum extract. Mix until combined.
Step 3: Add the cornstarch and flour and mix on low until combined. The mixture will be very crumbly.
Step 4: Turn up the mixer to high speed and whip the cookie dough for 2 minutes until smooth and fluffy.
Step 5: Roll the cookie dough into balls, using about 1 tablespoon of dough per cookie. Arrange on a parchment paper lined baking sheet, leaving 1 inch of spreading room between each cookie.
Step 6: Bake for 20-25 minutes or until slightly golden around the edges and bottoms of the cookies.
Step 7: Carefully roll each cookie in powdered sugar while still hot. The powdered sugar should melt from the heat of the cookie and create a icing-like coating. You may also double-coat in powdered sugar for a "snowball" look.
Hint: Try to roll the cookies in powdered sugar as soon as you can after they come out of the oven. The sugar won't stick after the cookies have cooled. Just be very careful; they are hot!
Here are some possible substitutions for this recipe.
- Salted Butter - Unsalted butter may be used with ½ teaspoon of salt added.
- Nutmeg - They won't be very eggnog-flavoured without nutmeg, but you could use cinnamon instead for a cinnamon shortbread cookie.
- Rum Extract - Vanilla extract would work instead.
Store shortbread cookies in an airtight container at room temperature for up to 1 week.
Or freeze in an airtight container for up to 6 weeks.
💡 Top tip
Make sure you bake the cookies until the edges and bottoms are nicely golden brown (not burnt, though!) to achieve that perfect melt-in-your-mouth texture.
Yes! You can freeze these cookies in an airtight container for up to 6 weeks. Take out a few hours before serving to thaw.
I have not tested this recipe using GF ingredients, but let me know if you try it!
🎄 More Christmas Cookie Recipes
Looking for other recipes like this? Try these:
If you tried these Eggnog Shortbread Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
Eggnog Shortbread Cookies
- baking sheet(s)
- parchment paper
- mixing bowl
- measuring cups & spoons
- electric handheld mixer
- 1 cup salted butter* softened
- ½ cup powdered sugar
- 1 teaspoon ground nutmeg
- ½ teaspoon rum extract
- ¼ cup cornstarch
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar (to roll baked cookies in)
- Preheat the oven to 325ºF. Line two large baking sheets with parchment paper.
- In a large bowl using a handheld mixer beat the butter on high speed for 1 minute until creamy. Add the powdered sugar, nutmeg, and rum extract and mix until combined. Add the cornstarch and flour and mix on low until incorporated. Turn up the mixer to high speed and whip for 2 full minutes or until fluffy.
- Roll the cookie dough into balls using about 1 tablespoon of dough per cookie and arrange on the prepared baking sheet, leaving 1 inch of spreading room between each cookie. Bake the cookies one pan at a time for 22-25 minutes or until the bottoms are lightly golden brown.
- Place the extra powdered sugar in a small bowl and roll each cookie in the icing sugar to coat as soon as they come out of the oven being careful not to burn yourself or break the cookies.
- Let the cookies cool fully on a wire rack. Enjoy!
- Unsalted butter may be used with ½ teaspoon of salt added.