Eggnog Shortbread Cookies Recipe

This Eggnog Shortbread Cookies Recipe captures the essence of the holidays in a buttery, melt-in-your-mouth wedge. Infused with warming nutmeg, cinnamon, and a splash of dark rum, these golden rounds are baked in cake pans and sliced into “petticoat tails,” creating a sophisticated presentation with minimal effort. Finished with a white chocolate drizzle, they are the perfect accompaniment to a cozy winter evening.

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Eggnog Shortbread Cookies Ingredients

• 2 sticks (1 cup) Unsalted Butter: At room temperature. This provides the classic shortbread snap and rich flavor foundation.
• 1/2 cup plus 3 tablespoons Granulated Sugar: Divided. You will use 1/2 cup for the dough itself and the remaining 3 tablespoons to sprinkle on top for a crunchy crust.
• 1/2 teaspoon Ground Nutmeg: The signature spice of eggnog. Freshly grated is best if available.
• 1/2 teaspoon Ground Cinnamon: Adds warmth and complexity.
• 1/2 teaspoon Fine Salt: Balances the sweetness and richness of the butter.
• 1 to 2 tablespoons Dark Rum or Bourbon: Gives the cookies that authentic “spiked eggnog” kick. You can use rum extract for a non-alcoholic version.
• 2 teaspoons Pure Vanilla Extract: rounds out the flavors.
• 2 1/4 cups plus 2 tablespoons All-Purpose Flour: Measured correctly to ensure the dough isn’t too crumbly.
• 1 Large Egg Yolk: Used for the egg wash to give the cookies a glossy, golden finish.
• 1 tablespoon Heavy Cream or Milk: Mixed with the yolk for the wash.
• 1/3 cup White Chocolate Chips: Melted down for a creamy, decorative drizzle.

How To Make Eggnog Shortbread Cookies

1. Preheat and Prep: Place a rack in the center of the oven and preheat to 350°F (175°C). Lightly spray two 8-inch round cake pans with nonstick cooking spray.
2. Cream the Base: In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter, 1/2 cup of the sugar, nutmeg, cinnamon, and salt on low speed. Once combined, increase to medium and beat for about 1 minute until very smooth.
3. Flavor and Flour: Scrape down the bowl. Add the rum (or bourbon) and vanilla extract; beat for 30 seconds. Turn mixer to low and add the flour. Mix until uniformly combined. Give it one final mix by hand with a spatula to ensure no dry flour remains at the bottom.
4. Press into Pans: Divide the dough in half. Press one half firmly and evenly into the bottom of each prepared cake pan. If the dough is sticky, dust your hands with a little sugar.
5. Glaze and Score: In a small bowl, whisk the egg yolk and heavy cream. Brush this wash over the surface of the dough (avoiding the very edges). Sprinkle the remaining 3 tablespoons of sugar evenly over the tops. Prick the dough all over with a fork (docking) to prevent puffing. Optional: Use a small cutter to remove a 1-inch circle from the center to help it bake evenly.
6. Bake: Bake both pans side-by-side for 45 to 50 minutes, rotating the pans halfway through. They should be a deep golden brown.
7. Slice: Remove from oven and let cool in the pans for exactly 15 minutes. Turn the warm disks out onto a cutting board and immediately slice each disk into 12 wedges. (If you wait until they are cold, they will shatter). Transfer wedges to a rack to cool completely.
8. Drizzle: Melt the white chocolate chips in the microwave in 10-second bursts. Transfer to a small bag, snip the corner, and drizzle over the cooled cookies.

Recipe Tips

• The Slice Timing: The most critical step is slicing the cookies while they are still warm. Shortbread hardens as it cools; if you try to cut it cold, you will end up with crumbs rather than clean wedges.
• Alcohol Substitution: If you prefer not to use real rum, substitute with 1 teaspoon of rum extract mixed with 1 tablespoon of water or milk to keep the moisture balance correct.
• Doneness Color: Unlike some shortbreads that stay pale, these should be baked to a nice golden brown. The egg wash promotes browning, which adds a caramelized flavor.
• Center Hole: Removing the center “bullseye” of dough before baking is a traditional Scottish technique. It ensures the center is cooked through without burning the edges.

What To Serve With Eggnog Shortbread

• Eggnog: Obviously! A cold glass of eggnog enhances the spices in the cookie.
• Espresso: A strong shot of coffee cuts through the buttery richness.
• Fruit Compote: Serve alongside stewed pears or apples for a dessert course.

How To Store Shortbread Cookies

• Room Temperature: Store in an airtight container for up to 1 week. The flavor actually develops and improves after the first day.
• Freezing: You can freeze the baked wedges (without the chocolate drizzle) for up to 3 months. Thaw at room temperature.

Eggnog Shortbread Nutrition Facts

• Calories: ~140 kcal
• Fat: 9g
• Carbohydrates: 14g
• Protein: 1g
• Nutrition information is estimated per wedge based on 24 servings.

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