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eggnog latte cutout cookies on parchment paper

Eggnog Latte Cutout Cookies

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 1 hour 37 minutes
  • Yield: 24 to 36 cookies (depending on size of cookie cutters) 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These eggnog latte-flavored cutout cookies are the most festive Christmas cookie you’ll make all year! Soft and tender (yet easy to cut out into shapes) and topped with a sweet eggnog icing and sparkling sugar, whether you make these cookies for yourself or for Santa, they’re sure to be a winner.



For the cookies:

  • 3 1/2 cups Our Family all-purpose flour
  • 2 tablespoons espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon Our Family ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup Our Family granulated sugar
  • 1/4 cup packed Our Family light brown sugar
  • 1 egg
  • 1/2 cup eggnog
  • Sparkling sugar and/or granulated sugar, for topping

For the icing:

  • 1 cup powdered sugar
  • 2 teaspoons Our Family vanilla extract
  • 2 to 3 tablespoons eggnog


  1. First, make the cookies: In a large bowl, whisk together flour, espresso powder, baking soda, salt, cinnamon and nutmeg until well combined.
  2. In a separate large bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Beat in egg until just combined.
  3. Gradually stir in dry ingredients on low speed until just combined. Stir in eggnog until just combined.
  4. Cover dough in bowl tightly with plastic wrap and refrigerate at least 1 hour (up to 24 hours).
  5. Heat oven to 350°F. Line two baking sheets with parchment paper.
  6. Divide dough into 4 equal portions. Remove one portion of dough from refrigerator (leave remaining dough in refrigerator until ready to use). On a lightly floured surface using a floured rolling pin, roll out dough to approximately 1/8-inch thickness. Use cookie cutters to cut dough into shapes; use cookie spatula to transfer shapes to one prepared baking sheet spaced at least 1 inch apart.
  7. Transfer baking sheet to freezer. Freeze cookies 10 minutes, then immediately transfer baking sheet to oven. Bake cookies 7 to 9 minutes or until edges of cookies are brown and centers are set. Cool cookies 5 minutes on baking sheet, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.
  8. When cookies are baked and fully cooled, make the icing: In a small bowl, stir powdered sugar, vanilla and 2 tablespoons eggnog to form a smooth but thick icing (add additional eggnog 1 teaspoon at a time if needed). Transfer icing to a piping bag or resealable plastic bag. Snip off one very small corner of bag. Decorate cookies as desired, sprinkling with sparkling sugar or granulated sugar immediately after icing.
  9. Store decorated cookies in an airtight container at room temperature up to 5 days.


  • Swap sparkling sugar for colored sugars for an extra festive touch!
  • Not a fan of eggnog or espresso? You can swap the eggnog in this recipe for milk and leave out the espresso powder.
  • Here are the snowflake cookie cutters I used in this recipe.