Eggnog sugar cookies are one of the easiest Christmas cookies to make for the holiday season. They can be cut out into any shape you like, and decorating them is so much fun!
There is a mountain of presents in the middle of being wrapped, all the grocery shopping is done (I hope), and the stockings are all set to be hung. I’m taking a moment to unwind a minute and watch a little bit of The Santa Claus 3. I was expecting to be doing this with an additional 90 pounds of energy running about, but sadly, Gouda won’t be spending the holidays with us.
So let’s have a little holiday run down for everyone who may be interest.
If not, skip ahead to the recipe for the tasty eggnog sugar cookies recipe below.
- I still have two presents to buy… Crap
- Secretly, I want to see that Matt Damon film about owning a zoo. Not sure why.
- I have no expectations for Christmas so I am really excited about what Santa may bring me. I know, I’m like 5. No matter what I get though, it’s going to be a surprise.
- Does all the holiday prep make you lazy when it comes to real food? I totally bought hot links for tomorrow nights supper. Classy, I know.
- Speaking of food – The menu for Christmas day is
Eggnog Sugar Cookies
- 3 cups all-purpose flour
- 2 teas baking powder
- 1/2 teas freshly grated nutmeg
- 1 teas cinnamon
- 1/2 teas salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 cup sugar
- 1 large egg
- 1 teas vanilla extract
- 1 teas dark rum
Preheat oven to 350 F. Line baking sheets with aluminum foil or parchment paper.
Whisk the dry ingredients in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar about 3 minutes. Add the egg, vanilla extract and rum and beat until combined. Scrape the sides, if needed, to make sure everything is incorporated. Mix in the dry ingredients on low. Once the flour mixture is no longer visible within the dough, beat until combined.
Transfer the dough to a clean work surface and divide in half. Knead the dough to gather any crumbs and shape into a ball. Grab one of your dough balls and roll it out until it is about 1/8-inch thick. Use a dough scraper to make sure the edges come up. Use cookie cutters to cut out shapes, and place the cookies on the prepared baking sheets. Place cookie sheet in the fridge for 15 minutes before baking. Form the scraps back into a ball and reroll cutting out more shapes until all the dough is used up.
Bake for 10-12 minutes, or until light golden brown and set at the edges. These are a pale cookie, so don’t wait too long to pull them out. Transfer the baking sheets to wire racks and cool the cookies for a few minutes before removing them to the racks to cool completely.
Decorate with icing if desired.
For anyone wondering, those are unicorns and gnomes in my batch of eggnog sugar cookies.
If I have flying reindeer, I can have unicorns too.
And on that note, the cat has decided he fits between me and the laptop so I guess I’ll just sign off and get back to wrapping.