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Eggnog Spritz Cookies


I’ve never been an eggnog drinking kind of person. That being said, as it is a traditional holiday flavour, I thought it might be fun to experiment with untraditional uses for it. So far, I have botched a batch of fudge, made some yummy hot chocolate (simply use eggnog instead of milk when making your usual recipe/mix), and I’ve come up with these little gems. Delicate in texture and pretty on a platter, these spritz cookies were a favorite amongst my co-workers.

Rate this recipe 4.5/5 (16 Votes)
Eggnog Spritz Cookies 1 Picture


  • Eggnog Spritz Cookies
  • 2 cups All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1/4 tsp Nutmeg
  • 1 cup Margarine
  • 2/3 cup Granulated Sugar
  • 2 tsp Rum Extract
  • 1/4 cup Soy Eggnog (such as Silk or Vitasoy)
  • Decorative Sprinkles (optional)


Adapted from


Step 1

Pre-heat oven to 350°F.

Stir together the flour, cornstarch, and nutmeg. Set aside.

In a separate bowl, beat the margarine and sugar together until light and fluffy. Add the extract and mix until combined. Beat in the flour mixture in 2 or 3 additions. Beat in the the eggnog forming a soft dough.

To pipe dough, use a pastry bag fitted with a jumbo sized tip (do not use a small tip or a cookie press as the dough will be to firm to pass through these). Fill your pastry bag about half full with dough. Pipe dough about 1 1/2 inches wide (about 2 inches apart) onto ungreased cookie sheet and bake for 12 minutes (edges should just start to turn golden). Remove from oven and let cool on cookie sheet for 2-3 minutes before transferring them to cooling rack.

When cookies have completely cooled, drizzle with icing and decorate with sprinkles (if desired).

Eggnog Icing

2 tbsp Margarine

1/2 cup Icing Sugar

1 tbsp Soy Eggnog

1/4 tsp Rum Extract

Beat together the margarine and sugar until well combined. Add eggnog and extract and beat until smooth.

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