Eggnog Sugar Cookies
Light, crisp, and flavored with rum and spices, these Eggnog Sugar Cookies are easy, fun to make, and taste like the holidays.
Servings: 24 cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon coarse salt
- 6 tablespoons butter softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon rum extract
For the Royal Icing
- 2 cups powdered sugar
- 1 1/2 tablespoons meringue powder
- 1/2 teaspoon vanilla
- 3 tablespoons cold water
Mix the flour, baking powder, cinnamon, nutmeg, and salt in a medium-sized bowl.
Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment until it is light and fluffy.
Add the egg and rum extract to the butter-sugar mixture and mix until combined.
Add half the flour mixture with the mixer off, then when combined, add the remaining flour.
Transfer the cookie dough to a large sheet of plastic wrap and form it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or until quite cold and firm.
Preheat the oven to 375-F, and 2 baking sheets with parchment paper.
Lightly flour a clean work surface, and dust the rolling pin with flour, too.
Divide the cookie dough in half and roll it out quite thin - about 1/8th of an inch. Cut the cookies with your favorite cookie cutters and transfer them to the lined baking sheet.
Bake the cookies for about 7 minutes or until they are just lightly brown around the edges.
Let cool for 10 minutes on the cookie sheet before transferring them to a cooling rack.
Decorate and enjoy!
To make the Royal Icing
Add the powdered sugar and meringue powder to the bowl of a stand mixer with the whisk attachment or into a medium size bowl with a hand mixer.
Add 3 tablespoons of water to the icing sugar mixture and beat well, adding 1 tablespoon of water at a time until the icing is smooth and fluid but not too runny.
Chef Jenn's Tips
- If the dough is sticking to the counter or rolling pin, dust it with more flour.
- Roll the dough out on parchment paper for easy cleanup.
- Make sure to re-roll all the scraps as many times as needed to use them up.
- Your cookies may take more or less time to bake, depending on how big or small you've cut them. So keep an eye on them!
- Make sure the cookies are very cool before trying to ice them.
- Royal icing hardens at room temperature, so leave the cookies out to dry - but make sure you add your sprinkles while the icing is wet!
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 0.4mg