Frosted Eggnog Cutout Cookies
My husband loves the creamy richness of eggnog, so I add it to the dough and buttercream icing in these cookies. Top each one with a sprinkle of nutmeg. —Joan Sarge, Asheville, North Carolina
Total TimePrep: 45 min. + chilling Bake: 5 min./batch + cooling
Makesabout 8 dozen
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup eggnog
- 2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 6 tablespoons butter, softened
- 1/2 cup eggnog
- 1-1/2 teaspoons vanilla extract
- 3-1/4 cups confectioners' sugar
- Additional ground nutmeg
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk flour, baking soda and nutmeg; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Bake 5-7 minutes or until lightly browned. Remove from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with additional nutmeg.
- Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cookies in Ultimate Cookie Swap 2015
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