These Eggnog Ice Box Cookies with Eggnog Glaze are a perfect Christmas treat! Keep the dough in the fridge for up to 3 days and bake them as you need them (or even freeze a log or two for later)!
Keyword Christmas cookies, eggnog cookies, icebox cookies
Servings 6dozen cookies
Author Jo-Anna Rooney
Ice Box Cookie
1cupbutterat room temperature
1cupeggnogI used 2%
1/4cupbutterat room temperature
Ice Box Cookie
In a mixer, beat together the butter and sugar until it's light and fluffy.
Then add the eggnog, and mix well.
In a separate bowl, whisk together the flour, baking soda and nutmeg.
Add the flour mixture gradually to the butter mixture and mix well.
Shape the dough into 4 balls of dough, then roll the dough out into 8 inch long logs.
Wrap each log in parchment paper and refrigerate overnight.
When it's time to bake the cookies, preheat the oven to 375 degrees.
Then remove the paper and cut the dough into 1/4 inch slices.
Place the cookies onto a parchment paper lined cookie sheet and bake for 8-10 minutes.
After the cookies have finished baking, place them on a wire rack and let them cool completely.
In a mixer, beat the butter until it is light and fluffy.
Add the icing sugar and eggnog, and mix until smooth.
Ice each cookie once they have cooled completely.
Optional: Sprinkle with a teeny bit of nutmeg on the cookies for a garnish.
You don't have to bake all the cookies at once. The dough will last in the fridge for a couple of days, so bake what you need as you need them! Just ice them as you need to as well! Fresh cookies every day....mmmmm