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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
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Babson College professor Frederick Douglass Opie contends that the term derives from two colonial slang words: grog (rum) that bartenders served in noggins (small wooden mugs). From here came egg and grog, then egg-n-grog, and finally the portmanteau eggnog.
“For a lot of people, it's the richness of the fat and flavor of the custard that gives eggnog its sensory appeal.” Some companies sell eggnog bases, which are pre-formulated mixtures of ingredients with specifically designed flavor qualities.
Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.
Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy. This can come from high-proof liquor or milk that's either lower in fat or going sour. For the best eggnog, use fresh, preferably whole, milk.
For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet. Combining them will produce something that someone with a sweet tooth will love, but that others may find cloying. Proceed with caution.
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.
The drink first made its appearance in the American colonies in the 18th century, where both eggs and rum were plentiful. Eggnog was particularly popular around Christmastime because of its warm temperature and the addition of flavors, like cinnamon, nutmeg, and vanilla bean, that embodied the winter season.
It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.
Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.
Inflation drives up price of Christmas dinner, eggnog. Your Christmas meals with all the fixings, including eggnog and ham, cost around 16.4% more than last year with inflation.
350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.
Crafted exclusively for us to help bring holiday cheer during the late autumn and winter months, Trader Joe's Old Fashioned Egg Nog Liqueur is a mixture of spiced rum, brandy, and cinnamon, blended with a base of pure cream.
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.
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.
Eggs, milk, and alcohol were expensive in early Britain. Food historian Frederick Opie notes that the aristocracy used to drink their eggnog warm during the cold weather, and added spices and alcohol like brandy and sherry to preserve it. In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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