Video
@lilypcrumbs Here is the mystery cookie from my cookie box-my favorite eggnog sugar cookie. The full recipe is on my site! Make sure to use good quality ingredients like @Bob’s Red Mill for the perfect cookie! #betterwithbobs #bobsredmill #sugarcookies #eggnog
♬ original sound - Alex G-lilypcrumbs
Ingredients
Cookie Ingredients
- 6 tablespoons unsalted butter 85 grams, room temperature
- 2/3 cup granulated sugar 133 grams
- 2 large egg yolks
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 cup all-purpose flour 240 grams
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Eggnog Whipped Frosting
- 2 1/2 cups powdered sugar 285 grams
- 1/3 cup egg nog 80 grams (this will vary based on the eggnog)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper and set aside
- In the bowl of a stand mixer fitted with a paddle attachment OR with a large bowl and a hand-mixer combine the butter and the sugar. Cream together for at least 3 minutes in the stand mixer or 5 minutes with the hand mixer. Scrape the sides of the bowl with a non-stick spatula and add in the egg yolks and both extracts. Mix again. Add in the eggnog and mix again, mixture may look curdled if the eggnog is not room temperature. That is ok!
- Add in flour, baking powder and salt. Mix just to combine. Dough will be very soft and sticky. Using a cookie scoop (or your hands) scoop out 2 tablespoon sized balls of dough. Place the dough on the lined cookie sheet and bake for 6-8 minutes, until tops look set and cookies no longer look "wet" on top. Remove from oven and let cool.
Make the Frosting
- Combine all ingredients in a large bowl (or a stand mixer bowl fitted with a paddle attachment). Using a hand-mixer whisk until frosting appears thick and smooth. Frost the cookies with about 1 tablespoon of frosting each. Let the frosting set and top with sprinkles! Enjoy!