Eggnog Sugar Cookie
Welcome to 12 days of Christmas Cookies, my way of celebrating the holidays by sharing with you all 12 unique yet nostalgic cookie recipes to bake over the holidays. For day 9, I am sharing an incredibly soft and subtly spiced Eggnog Sugar Cookie. I know Eggnog is occasionally a topic of debate… some love it and some hate it, but in my opinion, when it comes to baking you can’t go wrong! These cookies will blow you away, they are so incredibly soft and pillowy and the eggnog icing is the perfect spiced flavour on top.
12 Days of Christmas Cookies is inspired by nostalgic, holiday flavours but combined in a way that you hopefully haven’t seen before. Cookies are kind of my thing…. the limits of creativity feel endless when it comes to cookies and I am always so giddy about coming up with a new flavour combination, and so combing my favourite dessert with my favourite holiday just felt fitting! Between December 1st to the 12th you will see 12 completely different cookie recipes, ranging from easy, throw together recipes to recipes with a little more TLC, but something for bakers of every level. A lot of these cookies compliment each other if you want to throw them together in a cookie box to bring in to the office or gift to someone you love. They also all freeze really well if you are like me and would like to get a head start on your Christmas baking early in the month so that you have goodies to pull out on December 21st when you want something sweet but are overwhelmed with beautiful chaos!
All of the cookie recipes you see over the next 12 days are unique recipes that I have created, tested and retested for you to enjoy in your own kitchens. If you do decide to make any of these recipes, please do tag me on socials because I love to see what you come up with!
The Ingredients
For the Cookies
- 1/2 cup butter, room temperature, diced
- 1 cup white sugar
- 2 tbsp plain greek yogurt
- 1/4 cup eggnog
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg
- 2.5 cups all purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking soda
For the Icing
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 3 tbsp milk
- 3 tbsp eggnog
The Instructions
- First step is to grab all of your ingredients and set them aside. Preheat your oven to 350 degrees Fahrenheit.
- Grab a large baking sheet and line it with parchment paper.
- Start by combing your butter and white sugar in an electric mixer. You can use a hand mixer too if this is what you have! Allow this to mix on medium speed for a few minutes until well combined and creamed together.
- Once the butter and sugar have mixed well, add the egg, yogurt, eggnog and spices, in that order! Continue to mix this on medium speed until combined.
- Combine the flour, cornstarch and baking soda in a separate small bowl and then gradually add this to your wet mixture and continue to mix until just combined, but don’t over mix!
- Using a 1.5 – 2 tbsp sized cookie scoop will give you the best result for round cookies! Use a scoop if you have one and place the balls of cookie dough on your parchment lined sheet. These cookies don’t spread a ton, so you can usually fit 12 on a large baking sheet. Flatten these cookies about half way down from their scooped size, as they do not spread a ton, and then bake for 12 minutes.
- While those bake, add all ingredients for the icing in to your mixer and mix on high speed until smooth. Icing can be tricky sometimes because all butter tends to have slightly different moisture levels. If your icing is too thick, adda splash of milk. If it is too thin, add a tbsp of powdered sugar, until you reach your own preferred texture.
- Pipe the icing on to the cookies once they have cooled completed. This recipe makes 12 cookies. These cookies will keep fresh on the counter for a few days or in the fridge for a week. They are able to be frozen but best if done before icing.
I hope you love these Eggnog Sugar Cookie’s just as much as I do!
Ingredients
Method
- First step is to grab all of your ingredients and set them aside. Preheat your oven to 350 degrees Fahrenheit.
- Grab a large baking sheet and line it with parchment paper.
- Start by combing your butter and white sugar in an electric mixer. You can use a hand mixer too if this is what you have! Allow this to mix on medium speed for a few minutes until well combined and creamed together.
- Once the butter and sugar have mixed well, add the egg, yogurt, eggnog and spices, in that order! Continue to mix this on medium speed until combined.
- Combine the flour, cornstarch and baking soda in a separate small bowl and then gradually add this to your wet mixture and continue to mix until just combined, but don’t over mix!
- Using a 1.5 – 2 tbsp sized cookie scoop will give you the best result for round cookies! Use a scoop if you have one and place the balls of cookie dough on your parchment lined sheet. These cookies don’t spread a ton, so you can usually fit 12 on a large baking sheet. Flatten these cookies about half way down from their scooped size, as they do not spread a ton, and then bake for 12 minutes.
- While those bake, add all ingredients for the icing in to your mixer and mix on high speed until smooth. Icing can be tricky sometimes because all butter tends to have slightly different moisture levels. If your icing is too thick, adda splash of milk. If it is too thin, add a tbsp of powdered sugar, until you reach your own preferred texture.
- Pipe the icing on to the cookies once they have cooled completed. This recipe makes 12 cookies. These cookies will keep fresh on the counter for a few days or in the fridge for a week. They are able to be frozen but best if done before icing.