Eggnog Sugar Cookies

I remember a song as a young girl that says “Christmas cookies and holiday hearts, that’s the way the holiday starts”. Well, I am starting off the holiday month with cookie recipes.

They will be perfect to make for a cookie exchange or treat plate for neighbors. First up is eggnog sugar cookies. I took a favorite cookie recipe of mine and converted it into an eggnog version. The results were perfect.

If you aren’t a eggnog lover, you will still love this cookie. I am not a fan of drinking eggnog, but love the flavor. This cookie has just enough eggnog flavor.

Eggnog Sugar Cookies

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Ingredients

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• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup eggnog
• 1 tsp vanilla extract
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups flour
• Frosting
• ½ cup butter, softened
• 2 cups powdered sugar
• 1–2 tablespoons eggnog
• additional nutmeg

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Instructions

1. Preheat oven to 350 degrees.
2. In large mixing bowl, cream butter and granulated sugar with a mixer for 1 minute until combined.
3. Add in the eggs, eggnog, and vanilla extract. Blend until combined.
4. Add in baking powder, baking soda, salt, cinnamon, nutmeg, and half of the flour and blend until combined.
5. Add the other half and blend together until fully combined.
6. Take 2 tablespoons of dough (I used a 2 Tbsp cookie scoop) and roll into a ball. Place on lined cookie sheet. Repeat with remaining dough. Using the bottom of a cup (spray with cooking spray so it won’t stick) gently, very gently, press down a little bit on the dough ball so the top is flat.
7. Bake at 350 degrees for 10-11 minutes. Remember they will cook slightly more while cooling.
8. Let cool on cookie sheet for 5 minutes before removing to cool completely on a wire rack.
9. To make frosting: blend butter until smooth.
10. Add in powdered sugar and blend. Add in eggnog, 1 tablespoon at a time, until desired thickness is reached.
11. Frost cooled cookies and sprinkle with nutmeg. Makes 3 dozen cookies.

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