Ingredients
CUT-OUT COOKIES:
- 3 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp salt
- 16 Tbsps unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- ½ cup eggnog
EGGNOG GLAZE:
- 2 cups powdered sugar
- 2 Tbsps vanilla extract
- 3 Tbsps eggnog
Instructions
MAKE THE COOKIE DOUGH:
- In a large bowl, whisk together the flour, baking soda, nutmeg, and salt together.
- Using an electric or stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Add egg and beat until combined.
- Reduce speed to low, add flour mixture, and mix until combined.
- Add eggnog and mix until combined. DO NOT OVERMIX!
- Divide dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 1 hour.
MAKE, BAKE, & DECORATE:
- Preheat oven to 375F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll out dough to about 1/8 inch thick.
- Using a cookie cutter, cut dough into shapes.
- Place cookie shapes onto prepared baking pan. Bake for 8-10 minutes. Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack. Let cookies cool completely before icing and decorating.
- In a medium sized bowl, whisk together powdered sugar, vanilla extract, and eggnog until smooth. Set aside.
- Once cookies are cooled, dip cookies into glaze and sprinkle with colored sprinkles.
Notes
Place cookies on baking sheet to set for at least 30 minutes before serving. To speed up the setting time, I placed my cookies in the fridge for about 10-15 minutes.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 41mg | Fiber: 1g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg