Eggnog Cut Out Cookies Recipes

EGGNOG CUT OUT COOKIE RECIPE

Steps:

• Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated - for about 30 seconds. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
• Add eggs, vanilla, extract and eggnog slowly and mix. Scrape down the bowl with your spatula if needed and mix again.
• Whisk the flour, cinnamon and nutmeg together in a separate bowl. Add all of the flour mixture to the mixer bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towel and observe the dough mixing; the dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it's soft but not sticky, it's just right. If it's too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you're happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it's too dry, make sure you've mixed it as best as you can first, and if it's still too dry, add a little water or milk until your dough comes together.
• Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
• Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
• Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
• Preheat your oven to 375°F or 190°C.
• Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
• Let cookies cool to room temperature and decorate if you like! If you're new to decorating cookies, here is a cookie decorating tutorial with everything you'll need to know to begin!

EGGNOG CUTOUTS

Steps:

• Sift the flour, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and the salt into a large bowl. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the whole egg, egg yolk, the brandy and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, 1 hour.
• Line 2 baking sheets with parchment paper. Dust each piece of dough with flour and roll out between pieces of parchment to 1/4 inch thick. Refrigerate 15 minutes. Cut into shapes and transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until just golden, 11 to 13 minutes. Let cool 5 minutes, then transfer to racks to cool completely.
• Make the icing: Beat the confectioners' sugar, meringue powder, the remaining 1/4 teaspoon each cinnamon and nutmeg, and 3 to 4 tablespoons water with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner; pipe onto the cookies and decorate with nonpareils. Let set 30 minutes.

EGGNOG CUT-OUT COOKIES

Steps:

• In large bowl, combine sugar, butter and eggs; beat until light and fluffy.
• Stir in eggnog and vanilla.
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, nutmeg and baking powder.
• Add flour mixture to butter mixture; blend well.
• Cover dough with plastic wrap; refrigerate 30 minutes for easier handling.
• Meanwhile, in small bowl, combine egg yolks and water; blend well.
• Divide mixture into several small cups; tint with food color.
• If paint thickens, add a few drops water.
• Heat oven to 350.
• On floured board, roll half of dough at a time to 1/8-inch thickness.
• Cut with assorted 2 1/2 to 3 inch cutters, re-rolling dough as necessary.
• Place 2 inches apart on ungreased cookie sheets.
• Using small paint brush, paint designs on cookies with egg yolk paint.
• Bake at 350 for 8 to 11 minutes or until edges are light golden brown.
• Remove from cookie sheets.

EGGNOG COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air.
• Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine.
• In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine.
• With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined.
• Line 2 baking sheets with parchment paper or silicone mats.
• Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down.
• Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg.
• Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes.
• Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy.
• These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays!

EGGNOG CUTOUT COOKIES

Steps:

• Whisk together flour, baking powder, nutmeg, and cinnamon in a bowl.
• Cream together sugar and butter with an electric mixer in a second bowl. Mix in eggs, eggnog, vanilla extract, and rum extract. Add flour mixture and mix by hand until dough comes together. Cover the bowl with plastic wrap and chill for at least 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out dough to 1/2" thickness on a lightly floured surface. Cut into shapes with cookie cutters and place 1-inch apart on the prepared baking sheet.
• Bake in batches in the preheated oven until cookies are lightly browned on the bottom, 8 to 10 minutes. Carefully transfer to a wire rack and allow to cool, about 30 minutes.
• Meanwhile, whisk together eggnog, corn syrup, vanilla extract, rum extract, and nutmeg for the icing in a bowl. Mix in as much powdered sugar 1 cup at a time, until icing is smooth and desired consistency is reached.
• Dip cookie tops in icing and place on waxed paper to dry.

EGGNOG CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. , In a small bowl, beat the confectioners' sugar, nutmeg, if desired, and enough eggnog to achieve icing consistency. Add food coloring, if desired. Spread over cooled cookies; let stand until set.

FROSTED EGGNOG CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk flour, baking soda and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 5-7 minutes or until lightly browned. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with additional nutmeg., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.