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Eggnog Amish Sugar Cookies

Buttery, melt-in-your-mouth sugar cookies, soft and puffy, madeover for Christmas with an eggnog theme! These Eggnog Amish Sugar Cookies are potent with eggnog vibes with the help of nutmeg and rum extract. Topped with a thick layer of eggnog-flavored icing, these Eggnog Amish Sugar Cookies are a holiday must.

Course Cookies
Keyword amish cookies, christmas cookies, eggnog amish sugar cookies, eggnog cookies, eggnog sugar cookies
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 48
Author Sarah


For cookies:

  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 1/2 tsp. rum extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. nutmeg

For icing:

  • 4 tbsp. butter melted
  • 1 tsp. vanilla
  • 1 1/2 tsp. rum extract
  • 1/4 cup + 1-2 tbsp. milk or cream
  • 1/4 tsp. nutmeg
  • 4 - 4 1/2 cups powdered sugar


For cookies:

  1. In a large mixing bowl, beat the butter, oil, and sugars until combined.

  2. Beat in eggs, vanilla, and rum extract.

  3. In a large bowl, whisk together flour, baking soda, cream of tartar, and nutmeg.

  4. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.

  5. Line baking sheets with parchment paper or silicone baking mats.

  6. Drop dough by teaspoonfuls onto baking sheets.

  7. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.

  8. Remove to wire racks to cool.

For icing:

  1. Whisk together butter, vanilla, rum extract, 1/4 cup milk, and nutmeg, until smooth. 

  2. Stir in 4 cups powdered sugar, mixing until smooth.

  3. Add additional milk or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. 

  4. Frost cookies, dust with additional nutmeg, if desired, and allow to set.

Recipe Notes

Rum extract can be substituted with a few tablespoons of dark rum.

These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though. 

These freeze really well! Iced or plain, they freeze beautifully.

I've made these Amish Sugar Cookies into Cherry Almond Amish Sugar Cookies, Pecan Praline Amish Sugar CookiesIced Maple Amish Sugar CookiesPumpkin Spice Latte Amish Sugar Cookies, Iced Chai-Spiced Amish Sugar Cookies, Iced Vanilla Amish Sugar CookiesIced Almond Cookies, Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, Coconut Oil Amish Sugar Cookies, and Thin Crispy Amish Sugar Cookies!