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  1. In a large bowl, beat together the butter, confectioners’ sugar, and corn syrup until light and fluffy.

  2. Beat in the eggnog flavor (or rum extract), nutmeg, baking powder or baker's ammonia, and salt.

  3. Add the egg and water to the butter mixture and mix to combine. Add the flour and beat at medium-low speed until smooth. Scrape the bowl and beat for 30 seconds more.

  4. Divide the dough in thirds, pat into 3/4”-thick slabs, then wrap and refrigerate for 1 hour.

  5. Take the dough out of the refrigerator and place on the counter while you line two baking sheets with parchment. Preheat the oven to 350°F.

  6. Roll the dough 1/8” thick on a lightly floured work surface. Cut into desired shapes and transfer to the prepared baking sheets.

  7. Bake the cookies for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, set the pan on a rack, and cool the cookies right on the pan.

  8. Store cooled cookies, well-wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • If desired, whisk 1 egg white with 1 tablespoon water, paint the cookies with this egg wash, and sprinkle with colored sugar before baking.