Soft Eggnog Sugar Cookies
A perfected recipe for eggnog sugar cookies that melt in your mouth and are so festive for holiday baking.
For the Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (12 tablespoons; 1 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 large egg yolks
- 1/2 cup eggnog, full-fat or light
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon
For the Frosting
- 6 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1/4 cup eggnog, full-fat or light
- 1/4 teaspoon vanilla extract
- sprinkles, if desired
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
Using an electric mixer, beat butter, white sugar, and brown sugar together until the mixture is pale and fluffy, about 1 minute. Add egg yolks and blend. Add eggnog, vanilla, and bourbon, and mix to combine, scraping the sides of the bowl if necessary.
Add dry ingredients and mix just until combined. The dough will be very soft. Scoop out the dough into heaping tablespoons, and space them a couple inches apart on the baking sheets.
Bake cookies for 11-13 minutes. Allow cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely. (The cookies should spread out while they bake, but if they do not flatten very much, you can press them down slightly with a drinking glass or the back of a measuring cup just after they come out of the oven.)
To make the frosting, using an electric mixer, beat the butter until it’s smooth and light, 2-3 minutes. Add powdered sugar and beat until fully incorporated. With the mixer on low speed, add eggnog and vanilla, then increase speed to high and beat until the frosting is light and fluffy.
Frost cookies and add sprinkles, as desired. Frosted cookies will keep at room temperature, tightly wrapped, for 4-5 days.
- If you prefer, swap 1/2 teaspoon rum extract for the bourbon, or leave it out entirely. I don’t normally keep rum extract on hand and hated to buy a new item knowing I won’t use the rest.
- I used a #40 cookie scoop for the cookies shown here. Best investment ever!
- Adapted from allrecipes via Cooking Classy and Mel’s Kitchen Cafe.(experimented with amount of flour to ensure cookies spread but not too much, increased spices, swapped bourbon for rum extract, adjusted frosting amount)
Calories: 204kcal, Carbohydrates: 28g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 43mg, Sodium: 106mg, Potassium: 68mg, Sugar: 19g, Vitamin A: 305IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 0.6mg
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