Eggnog Cutout Cookies

These Eggnog Cutout Cookies are a holiday dream come true! Soft, chewy, and infused with the warm, creamy flavor of eggnog, these sweet treats are perfect for decorating with friends and family.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the eggnog until the dough comes together.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Use your favorite cookie cutters to cut out shapes.

You can also use a glass or a knife to cut out shapes.

Place the shapes on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, decorate with your favorite frosting and sprinkles!

Notes

Use high-quality eggnog for the best flavor, and make sure it’s not expired or sour.

Use room temperature eggs for easier mixing and a lighter texture.

Don’t overmix the dough, as this can lead to tough cookies.

Stop mixing as soon as the ingredients come together.

If you want a crisper cookie, bake for 12 minutes.

If you prefer a chewier cookie, bake for 14-15 minutes.

You can make the dough ahead of time and refrigerate or freeze it for up to 3 days.

Bring to room temperature before rolling out.

These cookies freeze beautifully, so feel free to store them in an airtight container for up to 2 months.

For a variation, add a teaspoon of ground nutmeg or cinnamon to the dough for extra spice.

Since the yield is 6 cookies, consider doubling the recipe if you need more.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 30g
• Dietary Fiber: 0g
• Sugars: 15g
• Protein: 2g