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Eggnog Spritz Cookies

Two holiday classics—eggnog and spritz cookies—come together for a festive treat you’ll want to make year after year. Warm spices and rum flavor bring this holiday treat to life.

Serves 76
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
35 calories per serving


> 3/4 cup (1 1/2 sticks) unsalted butter, softened
> 1/2 cup granulated sugar
> 1 large egg
> 1 tsp rum or rum extract
> 1 tsp vanilla extract
> 2 cups all-purpose flour
> 1 tsp ground cinnamon
> 1/2 tsp ground nutmeg
> 1/2 tsp salt


Preheat oven to 350°F. Line 2 or 3 cookie sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat the butter and sugar on medium-high 2–3 min., until smooth and fluffy, scraping bowl as needed. Add the egg, rum, and vanilla. Beat 1 min., until combined.
Reduce mixer speed to low. Add the flour, cinnamon, nutmeg, and salt. Beat 1–2 min., until incorporated. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don’t have a cookie press, use a leveled tablespoon to scoop rounds onto cookie sheets.) Press cookies out onto parchment-lined baking sheets at least 1 inch apart.
Bake cookies 7–9 min., until edges are very lightly browned. Let cool on cookie sheets 5 min., then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

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