Side Pannel
Soft Eggnog Sugar Cookies
Soft Eggnog Sugar Cookies
- Recipe Submitted by maryjosh on 09/28/2016
Ingredients List
- Classic Sugar Cookies:
- 3 1/2 C. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 C. butter, softened
- 1/4 C. Crisco shortening
- 1 C. sugar
- 1 egg
- 1 1/2 tsp. rum extract (optional for an extra "eggnog" zing)
- 1 1/2 tsp. vanilla extract
- 1/2 cup sour cream
- Eggnog Frosting:
- 3/4 C. butter, softened
- 3-4 Tbsp. eggnog, as needed
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 tsp. vanilla extract
- 1/2 tsp. rum extract (optional)
- 2-3 C. powdered sugar (more if you want it thicker)
Directions
1. Preheat oven to 350 degrees and line pans with parchment paper.
2. Whisk flour, baking soda and salt together in a bowl and set aside.
3. In a stand mixer, beat butter, Crisco shortening and sugar together for 2 minutes. Add egg, rum extract, vanilla extract and sour cream and beat until combined.
4. Add flour mixture and stir only until combined.
6. Roll out onto a lightly floured surface. I rolled mine out to about 1/4 of an inch but you can make yours as thick or thin as you like! (The thicker the cookie the more time in the oven and the thinner the less time.) Cut out using desired shape and place on cookie sheets.
7. Bake for 7-10 minutes depending on how soft you like your cookies!
8. Let cool.
9. Eggnog Frostin: Beat butter, 2 Tablespoons eggnog, cinnamon, nutmeg, vanilla extract, rum extract and 2 cups of powdered sugar. Then continue to add more eggnog (to make thinner) or more powdered sugar (to make thicker) until you reach your desired consistency. Taste before you frost to see if you want to add more spices!
10. Frost cookies!
Cookie Tip: If your cookies turn out too crispy, frost them and seal them in a tupperware for a day! Some of the moisture from the frosting will go into the cookie and soften it up!!
2. Whisk flour, baking soda and salt together in a bowl and set aside.
3. In a stand mixer, beat butter, Crisco shortening and sugar together for 2 minutes. Add egg, rum extract, vanilla extract and sour cream and beat until combined.
4. Add flour mixture and stir only until combined.
6. Roll out onto a lightly floured surface. I rolled mine out to about 1/4 of an inch but you can make yours as thick or thin as you like! (The thicker the cookie the more time in the oven and the thinner the less time.) Cut out using desired shape and place on cookie sheets.
7. Bake for 7-10 minutes depending on how soft you like your cookies!
8. Let cool.
9. Eggnog Frostin: Beat butter, 2 Tablespoons eggnog, cinnamon, nutmeg, vanilla extract, rum extract and 2 cups of powdered sugar. Then continue to add more eggnog (to make thinner) or more powdered sugar (to make thicker) until you reach your desired consistency. Taste before you frost to see if you want to add more spices!
10. Frost cookies!
Cookie Tip: If your cookies turn out too crispy, frost them and seal them in a tupperware for a day! Some of the moisture from the frosting will go into the cookie and soften it up!!
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