Reviewed: Jun. 24, 2009

The cookie itself is good, but the filling doesn't taste like eggnog at all. If I ever make them again, I'll definitely try using a different type of rum.

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Jules

Cooking Level: Beginning

Home Town: Checotah, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Jan. 11, 2009

This recipe came out fairly delicious, but I feel like it could be improved... the cookies were too sweet and rose too much for the thumbprint to allow these cookies to be filled (i basically frosted them). I feel like a more short-bread like traditional thumbread cookie might've been better. I LOVED the filling though, mmmm, and overall these cookies were delish

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Alexis

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Reviewed: Jan. 2, 2009

My boyfriend went crazy over these! I made a batch to bring to work, and there were still a bunch left over... he hoarded the rest and refused to let them out of his sight until he ate them all! =oP

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 22, 2008

I am a huge egg nog fan and i just didnt taste the egg nog in these cookies. mine didn't turn out puffy like the pictures that have been put up-even though i followed the directions exactly. seriously i really did. the cookies were pretty. the icing had a nice pearly shine and a good consistency but it just tasted too buttery to me-and ive never had that complaint before, i feel like there needs to be a little more mixing of flavors other than just the nutmeg and rum. *also i used real rum.

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Caitlin

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 21, 2008

I have been searching for the perfect egg nog cookie recipe for 6 years... and I this is by far my favorite. I have made 2 batches. The dough comes out beautifully. I think next time I make it I will use rum flavoring instead of the vanilla flavoring in the cookie. I did mix the flour in with my KitchenAid on Stir, and baked on parchment paper, and they baked beautifully. I did modify the filling recipe a little. I used 2 tsp. rum flavoring, 2 tsp milk, and 1/4 tsp. of nutmeg, (probably an extra tsp of powdered sugar as well). It makes this frosting taste just like egg nog. So delish! This recipe has won a place in my annual holiday "must have" cookies.

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Awestphal

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Reviewed: Dec. 10, 2008

I'm glad I finally made these. I had trouble with my cookies spreading so I made them into 1tsp "bites" instead. I added nutmeg to the dough, and a little extra to the icing. To keep the icing from dripping off the top of the cookie, I made it thicker, and dipped chilled cookies into it. Very tasty!

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Dec. 9, 2008

Very very good, the cookie was very crunchy but the frosting was good. I hope they freeze well

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 6, 2008

Really good. They have a nice soft texture, the cookie itself doesn't have much flavor so the frosting is key. They spread more than i expected, next time i'll chill the dough before baking, and maybe add some nutmeg to dough for a little extra flavor. **UPDATE** For people having trouble w/ the cookie flattening: the second time i made these i added 1/4Cup extra flour, and put the baking sheet in the fridge after rolling and pressing the thumbprint. Handling the dough may melt your butter, and melted butter = flat cookie. Extra flour and chilling is key!

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Dec. 6, 2008

These cookies were easy to make. They tasted and looked as good as the picture. My family and friends finished the batch in 1 day. I have learned that I need to make multiple batches at a time. Thanks for such an original recipe!!

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Jenn Strayer

Cooking Level: Beginning

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Reviewed: Jan. 27, 2008

Tasted great, but kind of fell apart on me.

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Desiree S.

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 7, 2008

Some of the best sugar cookies I've ever made. I have had many requests for this recipe. They turn out perfect every time!

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 5, 2008

I made a couple of alterations to this recipe. I added about 3/4 t. nutmeg to the dough which made a nice buttery cookie with an eggnog kick. I didn't care for the icing but I also didn't have rum or extract. I think that the dough with the nutmeg and a simple water, powdered sugar icing would be great. I'll be making these again for sure.

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TTomeo

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Reviewed: Dec. 31, 2007

This was a good cookie recipe. Making it though I did make some changes I felt the cookie needed. Since the dough did not have any eggnog ingredients and just the frosting, I added nutmeg to the cookie and next time would probably add rum extract as well. I think those changes would make this a great cookie!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Dec. 25, 2007

The flavor of these were interesting. My mom didn't think the flavor was strong--that being said, if you don't like eggnog, steer clear of these. My dough didn't come out very smooth, nor did the frosting. The idea was nice but I probably won't try these again.

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Aly D

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Reviewed: Dec. 12, 2007

My dough seemed soft and the cookies didn't hold the thumbprint very well. I used 2 tsp. of rum extract and a little cream for the icing since I didn't have any rum, and I used a pastry bag with a star tip to put it on the cookies. I thought that would be a quick and easy way. The taste of these remind me of a nutmeg log cookie I used to make years ago but these are easier to make. If you like eggnog you'll like these!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 7, 2007

The frosting makes the cookie on this one. Be sure to follow the recipe and let the cookies cool completely before frosting or your buttery frosting will melt! Oh, and PS, I only got 30 cookies out of this. Thanks, Susan!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 4, 2007

These cookies are really good. I doubled the recipe and as a reviewer suggested added rum extract and nutmeg to the batter. I did use Captain Morgan Spiced Rum (2 1/2 tablespoons) in the frosting. Sprinkled with the nutmeg as stated in the recipe. Turned out beautiful. Will give as Christmas gifts along with all the great cookies I made from this site. Thanks Susan.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Dec. 3, 2007

These are soooo good! It really does taste like a rum and eggnog!

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jun. 11, 2007

These cookies turned out perfect!! I used 1/4 t of rum extract, instead of rum, and they just taste wonderful. I had to bake them for longer then 12 min, but I probably made them huge because I only got 30 cookies out of the dough. I will make these again at Christmas and may add some red or green food coloring to the frosting.

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