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These easy Eggnog Sugar Cookies are soft and chewy cookies flavored with nutmeg and topped with a creamy eggnog buttercream. Perfect for Christmas!
TABLE OF CONTENTS
Chewy Sugar Cookies with Eggnog Frosting
How I Developed this Christmas COokie REcipe
How to Store These Cookies
Do You Have to Chill the Cookie Dough?
Get the Recipe
Looking for more Christmas cookies? Try my Snowball Cookies or these Frosted Sugar Cookies! I also love this classic Soft Sugar Cookie recipe.
Chewy Sugar Cookies with Eggnog Frosting
Oh, have you heard that I love eggnog? I posted a could recipes before the end of November because I really just couldn’t wait to share them with you. Be sure to check out my Eggnog Cream Pie Parfaits and my Ultimate Eggnog Poke Cake. Turns out, I am not done with eggnog yet!
These Eggnog Sugar Cookies are down right perfect. The minute you sink your teeth in for the first bite, you won’t be able to stop. Be sure to check out my other recipe from cookie week: Orange Cranberry Almond Bark.
My boyfriend’s family has this incredible snickerdoodle recipe that is soft and pillowy (it’s a word). It really makes for the perfect cookie. For this cookie, I omitted the cinnamon and sugar, and flavored it with nutmeg for a bit of spice.
Every sugar cookie needs a frosting .This frosting is an eggnog buttercream. Besides the basic butter and powdered sugar, I added more nutmeg and eggnog right into the frosting.
How to Store These Cookies
If you are planning to serve these cookies the next day, feel free to leave them out on the counter for awhile. The frosting will get slightly crust on top, allowing you to stack them easier. However, don’t stack too high or you will crush the frosting.
Do You Have to Chill the Cookie Dough?
For this recipe, it can make enough cookies to serve a crowd, or it can easily be halved. The original recipe calls for the dough to be refrigerated for an hour, I find that the cookies tend not to spread as much if I refrigerated the dough. However, I am too impatient, so often times, I will let it sit in the fridge for only 30 minutes or so and keep it refrigerated between batches.
Did I mention these cookies were perfect? This Eggnog sugar cookie might just end up replacing your favorite sugar cookie.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Author:Julianne Dell
Prep Time:45 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:3 dozen cookies
Print Recipe
Description
These easy eggnog sugar cookies are a soft-based sugar cookie flavored with nutmeg and topped with a creamy eggnog buttercream.
Ingredients
1 C (2 sticks) Unsalted butter
2 C Sugar
2 Large eggs
1 tsp Vanilla extract
3 C Flour
1/2 tsp Baking soda
1/2 tsp Cream of tarter
1 tsp Nutmeg
For the frosting
1 C Unsalted butter
4 C Powdered sugar
3–4 tbsp Eggnog
1/4 tsp Nutmeg
Nutmeg to sprinkle
Instructions
Preheat oven to 350°F
Combine butter with sugar and beat on medium speed until well creamed together.
Add eggs and vanilla extract. Mix into butter and sugar until eggs are well beaten.
In a separate bowl, combine flour, baking soda, cream of tartar and nutmeg. Slowly add into batter and beat on medium low speed until well combined and dough forms.
Refrigerate dough for 30 minutes.
Use a two-table spoon cookie scoop and space evenly on a cookie sheet lined with a Silpat or parchment paper. Bake at 350°F for 10-12 minutes in the middle rack of your oven.
For the Frosting
Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
Add powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog and slowly increase speed to medium high; beat for several minutes until light and fluffy.
Spread over cooled cookie and sprinkle with nutmeg.
Category:Cookies
Method:Oven
Cuisine:American
Recipes from my friends:
Mini Eggnog Cheesecake Cookie Bites from Grandbaby Cakes
How to Spike Store-Bought Eggnog. Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.
The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
Because it's so rich, creamy and sweet, eggnog pairs nicely with foods that have divergent flavors - savory, salty, spicy, earthy. These Ham & Cheese Stuffed Mushrooms have just the right mix of flavors.
There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.
Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
There's also a new technique going around when preventing craters in a second layer of icing: poke holes in the base flood (under the area you'll cover with a second layer of icing). You can even do this when the first layer flood has completely dried!
Your sugar cookies might be spreading because you are using baking powder that has expired. Once opened, baking powder is good for about 9 - 12 months. Fresh baking powder provides LIFT in baked goods. It makes things puff UP...not out.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Aged eggnog requires planning ahead. It must be aged for at least three weeks, and most recipes stress that it improves with more time — one version suggests a year.
When can babies have eggnog? After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler's diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child's first birthday is just fine.
Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.
Eggnog is a drink primarily made with eggs (hence the name) and milk, and is traditionally served at large gatherings in a punch bowl during the winter season, primarily at Christmas.
Blackpool Spiced Rum from Lemon Hart & Son is here to save spiced rum, and Moore says it's one of his top choices for eggnog. "It's killer, with all these really, really rich flavors and cooking spices. Put that in eggnog with a little sherry.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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