It’s about that time – cookie season! In all likelihood, you have a list of your favorite go-to Christmas cookie recipes. But, if you’re like me, you also like to try new cookies to keep your selection interesting. Sugar cookies are pretty much always a safe bet, but this slight modification–adding eggnog to the dough and icing–turns a classic into something extra special.
Eggnog Sugar Cookies
Adapted from Better Homes & Gardens
2 t vanilla extract
1 ¼ c butter, room temperature
1 c sugar
1 ½ t baking powder
½ t ground nutmeg (or one freshly grated nutmeg), plus more for garnish
½ t salt
1 T eggnog
3 ¼ c all-purpose flour
3 c powdered sugar
½ t vanilla extract
¼ c eggnog
- In a large bowl, beat butter with an electric mixer on medium speed for about 30 seconds.
- Add sugar, baking powder, nutmeg, and salt. Beat until combined.
- Add egg, eggnog, and vanilla. Again beat until combined.
- Gradually add in flour. Add only about a cup at a time to avoid a mess.
- Remove batter from bowl, divide in half, and wrap in plastic wrap. Refrigerate for at least an hour.
- Preheat oven to 375 degrees.
- Roll out cookie dough on a floured surface to about ¼-inch thick. Cut with your favorite cookie cutter.
- Place on an ungreased or lined cookie sheet (silpat or parchment). They won’t spread much, so you don’t need to leave a lot of space between cookies.
- Bake for 10-12 minutes, until edges are firm and slightly browned.
- Transfer to a cooling rack, and repeat process with all dough.
- While cookies are cooling make the icing. Combine powdered sugar, vanilla extract, and eggnog to make a thick icing. It should be thick enough that it will not slide off the side of the cookie, but thin enough that it will settle into a smooth, clear glaze.
- Dust with nutmeg.
- If storing, place waxed paper between layers of cookies, as the icing stays slightly soft. These freeze well, too.