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Eggnog-Frosted Nutmeg Sugar Cookies

  • Servings: 24 cookies
  • Course: Dessert

Eggnog adds the perfect holiday touch to these cutout cookies. Make a double batch of the Eggnog Icing so you can drizzle it on your scones, banana bread, or even graham crackers.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Cookie making is easier with parchment paper. The sturdy, nonstick paper comes in handy when rolling dough between two sheets of parchment paper. When baked on parchment paper, cookies bake more evenly and slide off without breaking. Layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Ingredients

  • For the Cookies: 
  • 1/2 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla
  • 1 1/4 cups butter, softened
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon dairy or canned eggnog
  • 3 1/4 cups all-purpose flour
  • Coarse sugar (optional)
  •  
  • For the Eggnog Icing: 
  • 2 to 3 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 3 to 4 tablespoons milk or canned eggnog

Directions

Step 1

USING the tip of a sharp knife, scrape pulp from vanilla bean; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally.

Step 2

BEAT in egg, eggnog, and vanilla pulp or vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 3

DIVIDE dough in half. Cover and chill 1 hour or until dough is easy to handle.

Step 4

PREHEAT oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough.

Step 5

PLACE dough rounds 1 inch apart on a cookie sheet lined with parchment paper.

Step 6

BAKE for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned.

Step 7

TRANSFER cookies to a wire rack; let cool. Repeat with other dough portion.

Step 8

SPREAD cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry.

Step 9

In a medium bowl, stir together powdered sugar and vanilla. Stir in canned eggnog or milk to make an icing of spreading consistency.

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