Tested till perfect Eggnog Sugar Cookies
Eggnog Knots
Photography by Ryan Szulc

Eggnog Sugar Cookies

Familiar eggnog flavours of nutmeg, cinnamon and rum make these Christmas ornament cookies taste and look festive.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 30


  • 3/4 cup 3/4cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1/4 tsp 1/4tsprum extract
  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspbaking powder
  • 1/2 tsp 1/2tspnutmeg
  • 1/4 tsp 1/4tspcinnamon
  • 1 pinch 1pinchsalt
  • Icing PaintIcing Paints
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In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and salt; with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled. (Make ahead: Refrigerate for up to 1 day.)

On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Using knife, cut out 2-inch (5 cm) rounds with 3/4- x 1/2-inch (2 x 1 cm) rectangle on top to resemble neck of ornament. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing as desired. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie (without icing): about

cal 108 pro 1g total fat 5g sat. fat 3g
carb 15g fibre 0 chol 20mg sodium 54mg

% RDI:

calcium 1 iron 4 vit A 5 folate 5
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