Sugar Cookies with Eggnog Frosting
Pillowy soft and deliciously sweet!
Introduction
With Christmas right around the corner I thought I’d better share my super soft, pillowy perfect sugar cookie recipe!
If you’ve been following me for awhile, you know that I like to bring out sugar cookies for every holiday. Switch up the cookie cutters and a few decorations and you’ve got something fresh!
The biggest secret to the perfect sugar cookie is not to over cook them. They cookies almost look raw when you take them out of the oven – you want no browning!
Ingredients
cookie dough
- 1 cup unsalted butter (at room temperature)
- 1 1/2 cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
eggnog frosting
- 1 cup unsalted butter (at room temperature)
- 4 cups powdered sugar
- 4 tbsp eggnog
- 1/2 tsp ground nutmeg
- 1/4 tsp rum extract
- pinch of salt
cookie dough
1. Being by creaming butter with a mixer. Add in sugar gradually. Once blended, add in eggs & vanilla, beat until light and fluffy.
2. Add in flour, baking powder and salt. Mix just until ingredients are incorporated. You want to be sure not to overmix it – otherwise your cookie will end up tough.
3. Split dough into two balls and cover in syran wrap. Chill in the fridge for minimum 30 minutes (or freezer for 15 minutes).
4. Preheat oven to 350 degrees and line baking sheets with parchment paper.
5. Remove dough from fridge, unwrap and place on a lightly floured work space (don’t forget to flour your rolling pin too!) Slowly start to roll out your dough to approximately 1/4 inch thick. It may start to crumble a little – use your hands to form in back together while continuing to roll.
6. Using cookie cutters, cut into cookies and place on baking sheet. Bake for 8-10 minutes. The cookies will look undercooked but I promise they aren’t – this is key to a soft cookie! You don’t want any browning around the edges.
7. Place on rack to fully cool before icing.
eggnog frosting
1. Using a mixer (hand or stand up), cream butter. Slowly add in powdered sugar, eggnog, nutmeg, rum extract and salt. Beat on low until everything is incorporated. Once combined, move micer up to medium-high speed.
2. If the frosting is coming out too thick, slowly add in the littlest bit of eggnog – to runny, add more powder sugar.
3. Add generous amounts to your cookies and enjoy!
**Because the frosting has eggnog, keep it refridgerated.
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Ingredients Cookie Ingredients 1 cup butter, softened 1 cup sugar 1 large egg 2 tbsp eggnog 2 tsp vanilla 3 cups flour 2 tsp baking powder ½ tsp salt ½ tsp cinnamon ¾ cup craisins Icing Ingredients 1 cup powdered or icing sugar 2-3 tbsp eggnog Instructions Cream butter and sugar together until fluffy. Add egg, eggnog, and vanilla. Add half of flour, baking powder, salt, and cinnamon.