Eggnog Cookies
The flavor of eggnog is always perfect during the Christmas season. Decorate these cookies with colored sugar sprinkles, or top with frosting if you prefer.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 cup commercial eggnog
- 5½ cups all-purpose flour, plus additional for work surface
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
Topping:
- 1 large egg white, lightly beaten
- Sugar sprinkles
Instructions
Dough:
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggnog; stir until blended. Add flour, baking soda, and nutmeg; stir to mix.
- Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
- Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ to ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
- Place cutout dough 2 inches apart on baking sheets.
Topping:
- Brush cookies with egg white using a pastry brush, and sprinkle with sugar sprinkles.
- Bake: Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.