The Eggnog Sugar Cookies I Make 2 Ways
What screams Christmas more than eggnog and sugar cookie in one? Eggnog sugar cookies are here and are the most amazing cross between your basic sugar cookie and the milky flavor of the spiced drink we all know and love…
There are two ways to amplify the finish on these cookies. While the base of the cookie remains the same, as well as the frosting, toppings can be a difficult decision. There are just so many options…
The first topping is chalked full of finely chopped pecans and an extra sprinkle of nutmeg for a more spiced cookie. The second topping is a variety of basic sugar cookie toppings such as peppermint, sprinkles, marshmallows, chocolate, etc. Really, there is no way to go wrong. Considering I have family members who are allergic to nuts, I’ll go with the classic sugar cookie toppings this year. But if it’s just my husband and I, pecans all the way.
Since my obsession with eggnog from when I was a child has gone in to my adult years, I wanted to create something away from just drinking it straight (although I will still be doing plenty of that). The frosting and base are truly a fantastic combination bringing out the spiced flavors of nutmeg and cinnamon, without an overpowering taste of either. Just make sure to prepare for this recipe, there is some important chilling time in the fridge beforehand.
So, if you want to take your obsession with eggnog a step further, add these to your annual cookie box, cookie party, or give yourself a spiced treat this year. Which topping will you choose?
Eggnog Sugar Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 cup butter room temperature
- 3/4 cup cane sugar
- 1/4 cup powdered sugar
- 1/3 cup eggnog very (very) slightly warmed
- 1 egg room temperature
- 2 tbsp butter room temperature
- 2-2 1/2 cups powdered sugar
- Pinch of salt
- 1/4 tsp nutmeg
- 2-4 tbsp eggnog
- 1/2 cup chopped pecans
- sprinkles, marshmallows, peppermint, etc.
- In a medium size bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
- In a stand mixer, beat the butter, cane sugar, and powdered sugar until fluffy.
- Add the egg and eggnog and beat again, until fully combined.
- Slowly add the dry ingredients in the wet.
- Wrap the bowl with plastic wrap and set in the fridge to sit for 2 hours.
- Preheat oven to 350 degrees.
- After the 2 hours, lightly flour a work surface and let the bowl sit on the counter for about 5 minutes.
- Roll out the dough with a rolling pin and use cookie cutters to cut whatever shapes you would like. (I did Christmas trees, stars, snowmen, gloves, gingerbread men, etc.)
- Carefully place on a parchment lined baking sheet.
- Bake for 7-9 minutes until slightly golden brown.
- Complete rolling out the dough, adding flour to the work space if necessary, until all of the dough has been used.
- Let the cookies cool completely on a rack.
Make the Frosting
- While the cookies are cooling, combine the butter, powdered sugar, salt, and nutmeg in a stand mixer and start to combine.
- With the mixer running, slowly add the eggnog one tablespoon at a time until it is to the consistency that you like your frosting. (Do not add all of the eggnog at once or it might turn out to runny for the cookies)
- Frost the cookies once completely cooled and top with toppings of your choice.