Eggnog sugar cookies are a unique holiday favorite that will become a tradition in your family!
When I was a kid I couldn’t wait to start baking holiday cookies. My mom and I would spend an entire weekend buying pounds of sugar, flours, eggs and more to make cookies with every shape and size that you can possibly imagine. Early on she taught me the perfect technique for making and chilling the dough, rolling it out to the perfect thickness and then strategically using cooking cutters to create shapes across the dough.
If the process of making them was a blast, you can only imagine how much I love eating them. I would pour a tall glass of eggnog and dip the sugar or gingerbread cookies into it one after another. My memories of this experience are so deep I love the experience of getting to relive it with my kids now.
I don’t know why I hadn’t thought about it sooner, but the idea of adding egg nog into the cookie dough only came to me in the past month. Thank goodness it did because these Eggnog Sugar Cookies are about to change your holiday baking world. The dough is light in flavor and texture, fluffy and has the most delectable eggnog flavor.
I use Horizon Organic Eggnog for its delectable flavor, made with organic milk and real organic eggs, lightly kissed with organic nutmeg. The Horizon Eggnog is super festive, light and creamy making it the perfect addition into these Eggnog Sugar Cookies and of course to dip in too.
Pro tip: double the recipe to make rounds of dough you can refrigerate up to 2 weeks. When friends come over to decorate the Christmas tree or just to hang out you will have Eggnog Sugar Cookies at the ready to bake up and decorate. This is my kind of holiday celebration!
What’s your favorite food to make with eggnog? Let me know in the comments below.
Eggnog Sugar Cookies
- Sift the flour, baking powder and salt into a bowl.
- In a separate bowl using electric beaters or in a standing mixer, cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.
- Add the egg and vanilla to the butter mixture and beat until incorporated.
- Turn the speed to low and slowly add the flour mixture alternating with the eggnog until the dough comes together.
- Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.
- Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.
- Once chilled, preheat oven to 325 degrees.
- Let dough sit for about 10 minutes or until soft enough to roll out.
- Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 inch thick and even.
- Use cookie cutters to cut out desired shapes (I like to start at one end of the dough placing the cookie cutters close together).
- Using a spatula, transfer the cut-outs onto a cookie sheet (preferably a lined-silpat cookie sheet).
- Bake for 10-12 minutes for small cookies and 12-14 minutes for larger cookies rotating the sheet pan halfway through until edges turn golden.
- Cool cookies on a rack.
For the icing:
- Combine the ingredients in a bowl.
- Use to decorate the cookies.