Just the name, “eggnog,” scared me. I imagined it to taste much like raw eggs and milk spiked with (lots of) alcohol. I’d watch characters in some of my favorite holiday movies ladle the creamy concoction into mugs and grimace at the thought of it.
I don’t even remember what drove us to buy a quart of eggnog last year, but it was Christmas evening and the carton was still tucked into the refrigerator, unopened. As Dan poured the eggnog for everybody else, he asked if I wanted some. “I’ll just have a sip of your’s,” I told him.
One thick, sweet sip later, I was pouring myself a mug of eggnog. I couldn’t believe I had avoided it for so many years! I tried to savor each sip, knowing that this was the only glass we’d be having until the next holiday season.
To make up for lost time, I bought a carton of eggnog as soon as it was available this month to bake into sugar cookies. To bake into pancakes and biscotti. And to sip while listening to Christmas music.
These cookies have a sweet and spiced flavor that you won’t find in regular sugar cookies. They are perfect with a mug of hot chocolate or even some eggnog!
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup eggnog
- 3 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 tsp salt
- Beat the butter with the sugar until smooth and creamy. Add the eggnog, flour, baking powder and salt, blending until the dough is smooth.
- Divide the dough in half. Place each half between two sheets of wax paper and roll out to 1/4″ thick. Refrigerate for 30-45 minutes.
- Preheat the oven to 375F. Pull one dough sheet from the refrigerator and peel off the top sheet of wax paper. Cut into shapes using your favorite cookie cutters and space 1″ apart on greased cookie sheets. Bake for 8-12 minutes at 375F, or until the edges begin to brown. Repeat with the rest of the dough. When you aren’t actively cutting out cookies, keep the dough refrigerated; if it gets too warm, it will spread too much during baking.
- When you can’t get any more cookies out of your dough, mash the scraps together and roll the dough out once more. Cut out all the additional cookies you can, then do what my grandpa always did: piece together the scraps into random shapes and place them on the cookie sheets.
- Allow the cookies to cool completely before decorating. To ice and embellish the cookies, follow the royal icing tutorial on Brown Eyed Baker.
Make Ahead and Storage
Here's the best way to store and ship cookies.