Cookies are a must at Christmas time. You need cookies for holiday parties. You need cookies for dropping at the door of your neighbors house. You need cookies to leave for Santa Clause! I always have my staple Christmas cookies I make every year, like Dark Chocolate Peppermint Cookies or Gingersnaps, but I also like to throw a wild card in there every year and at least try one new cookie recipe. Since my youngest has been diagnosed with an egg allergy, this year I was looking for something egg free. I immediately thought of shortbread. I love a good buttery shortbread cookie. Add in cranberry’s and an eggnog glaze…these Christmas Cranberry Shortbread Cookies with Eggnog Glaze are perfect for the Christmas season!
See Below for Step x Step Instructions (including pictures) on how to make this Cranberry Shortbread Cookies with Eggnog Drizzle!
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Ingredients for Cranberry Shortbread Cookies:
- butter
- powdered sugar
- vanilla
- cinnamon
- cardamom
- nutmeg
- all-purpose flour
- dried cranberries
- eggnog
Shop Here for Everything you need to make Cranberry Cookies:
Recipe:
STEP 1: Add the softened butter to a mixing bowl and beat until smooth and creamy.
STEP 2: Add powdered sugar and beat until well combined.
STEP 3: Add all-purpose flour, cinnamon, cardamom, nutmeg, salt and vanilla and mix until dough forms. The dough will be a little crumbly. Just keep mixing until it comes together
STEP 4: Add cranberries and fold into the dough. Chill dough for at least 30 minutes.
STEP 5: Roll into balls and place on a lined cookie sheet 2 inches apart.
STEP 6: Bake at 350 degrees for 13-15 minutes.
STEP 7: Transfer to a cooling rack to cool.
STEP 8: Add powdered sugar, eggnog, vanilla, cinnamon and salt to a bowl.
STEP 9: Mix together until creamy and drizzle consistency. Add more eggnog if it is too thick.
STEP 10: Drizzle glaze over cookies and let harden. You can sprinkle a little nutmeg on top or dip the top of the cookie in the glaze and sprinkle nuts on top, if you desire.
For more cookie recipes, try the following:
- Candy Cane Kiss Shortbread Cookies
- Gingerbread Crinkle Cookies
- Dark Chocolate Sea Salt Pistachio Cookies
- Spiced Gingerbread Cookies
- Gingerbread Sandwich Cookies with Lemon Cream Filling
- Red Velvet Sandwich Cookies with Cream Cheese Filling
- Green Peppermint Whoopie Pies with Mascarpone Filling
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Printable Recipe:
Cranberry Shortbread Cookies with Eggnog Glaze
Adapted from Sally's Baking Addiction
Ingredients
- 2 sticks butter, softened
- 3/4 cup powdered sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup dried cranberies
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- 1/4 teaspoon vanilla
- pinch nutmeg
- pinch salt
Instructions
1. Add the softened butter to a mixing bowl and beat until smooth and creamy.
2. Add powdered sugar and beat until well combined.
3. Add all-purpose flour, cinnamon, cardamom, nutmeg, salt and vanilla and mix until dough forms. The dough will be a little crumbly. Just keep mixing until it comes together.
4: Add cranberries and fold into the dough. Chill dough for at least 30 minutes.
5: Roll into balls and place on a lined cookie sheet 2 inches apart.
6: Bake at 350 degrees for 13-15 minutes.
7: Transfer to a cooling rack to cool.
8. Add powdered sugar, eggnog, vanilla, cinnamon and salt to a bowl.
9. Mix together until creamy and drizzle consistency. Add more eggnog if it is too thick.
10: Drizzle glaze over cookies and let harden. You can sprinkle a little nutmeg on top or dip the top of the cookie in the glaze and sprinkle nuts on top, if you desire.