Eggnog Spritz Cookies

Do you love eggnog? Get your fix munching on easy-to-make buttery cookies flavored with rum extract and nutmeg.

Eggnog Spritz Cookies

Storage: To keep cookies longer, wrap tightly, label and freeze up to six months.



  • 1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1/2 cup Gold Medal all-purpose flour
  • 1 teaspoon rum extract
  • 1/4 teaspoon ground nutmeg


  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons milk
  • 1/4 teaspoon rum extract
  • Betty Crocker red and green decorating sugars, if desired


  1. Heat oven to 375 degrees F.
  2. In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
  3. Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
  4. Bake 6 to 8 minutes or until set.
  5. Cool 1 minute; remove from cookie sheet to wire rack.
  6. Cool completely, about 20 minutes.
  7. In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency. Drizzle over cookies.
  8. Sprinkle cookies with colored sugar.

Yield: 4 dozen cookies

High Altitude (3500-6500 ft): No change.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 6g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker