eggnog latte cutout cookies

Whether it’s snowing or sunny outside, these Eggnog Latte Cutout Cookies are sure to bring some holiday cheer to your home! Soft and tender eggnog cookies flavored with a hint of espresso are topped with sweet eggnog-flavored icing and sugar for sparkly, festive cookies that everyone in the family (and Santa, too) will enjoy.

This post is a sponsored collaboration with Family Fare Supermarkets. All opinions are my own.

Eggnog Latte Cutout Cookies

My kitchen has been a cookie-baking machine since the calendar marked December 1. Christmas is the time when I get into my best baking groove, and cookies are a natural choice for the season to flex my creative muscles. So far, I’ve baked chocolate peppermint crunch cookies, chewy sugar cookies, frosted sugar cookies (decorated by the littles in the family), chocolate chip cookies and now, these festive eggnog latte cutout cookies.

And can I let you in on a secret? These might just be my favorite of the bunch.

Here’s why: I’ve never tasted anything quite like them before. The cookie dough is flavored with eggnog and espresso for that “eggnog latte” vibe, and the dough is great for cutouts of any kind (snowflakes or otherwise!). And by using quality ingredients like Our Family’s granulated sugar, brown sugar, flour, vanilla and cinnamon, I know that these cookies will turn out tasting and looking fantastic every time I make them. (And if you’ve ever made a ho-hum cutout cookie recipe before, you know it’s a big deal when you find a good one.)

How to Make Eggnog Latte Cutout Cookies

To make these cookies, be sure to start with Our Family baking products, including their all-purpose flour, granulated sugar, brown sugar, vanilla and cinnamon Each of these ingredients will go into our cookies and make them the best they can be.

In addition to those ingredients, you’ll need high-quality eggnog and espresso powder: These are the key ingredients that give these cookies their signature flavor.

As with most cookie recipes, you’ll start by creaming together the butter and sugars, then stir in a mixture of dry ingredients (including espresso powder and nutmeg and cinnamon for spice). Beat in an egg for binding, structure and softness, then stir in the eggnog.

The next step is most important: Chill the dough for at least one hour. Do not skip this step! This is the key to getting perfect cutout cookies that don’t spread or lose their shape. This step also allows the flavors to meld and marry. I know it’s hard to wait, but trust me, it’s worth it.

How to Make the Best Cutout Cookies

Once the dough has chilled sufficiently, remove only a portion of the dough (about 1/4) and roll it out with a floured rolling pin on a lightly floured surface. You want to work quickly with the portions of dough, making sure they don’t stick to your work surface but also making sure not to use too much excess flour (or you’ll end up with tough, dry cookies). Working with the dough in smaller portions helps to make this process easier. Use your favorite cookie cutters to cut the dough into shapes, then use a cookie spatula to carefully transfer the shapes to a parchment paper-lined baking sheet.

Once you have one baking sheet-full of cookies, transfer the baking sheet with the cookie cutouts to the freezer for 10 minutes. At this time, I like to roll out and cut out another portion of dough on a second baking sheet to keep a rotation of cookies baking, freezing and shaping. Once the cookies have been in the freezer for 10 minutes, transfer them to the oven to bake, then replace them with that second baking sheet-full of cookies.

It might sound complicated, but it’s like riding a bike–and once you get the hang of it, you’ll be a cutout cookie-baking pro in no time!

How to Decorate Eggnog Latte Cutout Cookies

While these cookies may look impressive, decorating them is actually really simple! I used a simple powdered sugar icing flavored with eggnog to make these snowflake designs. The icing should be thick but smooth (to test it, I stir it with a spoon and let it drip off the spoon; if it drips in an even but slow stream, it’s the right consistency). Then, I transferred the icing to a resealable plastic bag and snipped off just the tiniest bit of one edge so I could pipe on the icing in delicate lines. As soon as you ice one cookie, sprinkle the top with sugar so it can adhere to the icing as it sets. That’s it!

Of course, if you have little hands to help you, you can thin out the icing more than you would for piping and let them dip the tops of the cookies in the icing. They can top the iced cookies with colored sugars or sprinkles to make them their own!

If you’re still on the hunt for a Christmas cookie to make your spirits bright this holiday season, let these Eggnog Latte Cutout Cookies be it. Be sure to head to your nearest Family Fare Supermarket and stock up on Our Family baking products to make these cookie-baking adventures your best yet.

Eggnog Latte Cutout Cookies

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• Author: Stephanie
• Prep Time: 30 minutes
• Cook Time: 7 minutes
• Total Time: 1 hour 37 minutes
• Yield: 24 to 36 cookies (depending on size of cookie cutters) 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

These eggnog latte-flavored cutout cookies are the most festive Christmas cookie you’ll make all year! Soft and tender (yet easy to cut out into shapes) and topped with a sweet eggnog icing and sparkling sugar, whether you make these cookies for yourself or for Santa, they’re sure to be a winner.

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Ingredients

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For the cookies:

• 3 1/2 cups Our Family all-purpose flour
• 2 tablespoons espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon Our Family ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup Our Family granulated sugar
• 1/4 cup packed Our Family light brown sugar
• 1 egg
• 1/2 cup eggnog
• Sparkling sugar and/or granulated sugar, for topping

For the icing:

• 1 cup powdered sugar
• 2 teaspoons Our Family vanilla extract
• 2 to 3 tablespoons eggnog

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Instructions

1. First, make the cookies: In a large bowl, whisk together flour, espresso powder, baking soda, salt, cinnamon and nutmeg until well combined.
2. In a separate large bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Beat in egg until just combined.
3. Gradually stir in dry ingredients on low speed until just combined. Stir in eggnog until just combined.
4. Cover dough in bowl tightly with plastic wrap and refrigerate at least 1 hour (up to 24 hours).
5. Heat oven to 350°F. Line two baking sheets with parchment paper.
6. Divide dough into 4 equal portions. Remove one portion of dough from refrigerator (leave remaining dough in refrigerator until ready to use). On a lightly floured surface using a floured rolling pin, roll out dough to approximately 1/8-inch thickness. Use cookie cutters to cut dough into shapes; use cookie spatula to transfer shapes to one prepared baking sheet spaced at least 1 inch apart.
7. Transfer baking sheet to freezer. Freeze cookies 10 minutes, then immediately transfer baking sheet to oven. Bake cookies 7 to 9 minutes or until edges of cookies are brown and centers are set. Cool cookies 5 minutes on baking sheet, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.
8. When cookies are baked and fully cooled, make the icing: In a small bowl, stir powdered sugar, vanilla and 2 tablespoons eggnog to form a smooth but thick icing (add additional eggnog 1 teaspoon at a time if needed). Transfer icing to a piping bag or resealable plastic bag. Snip off one very small corner of bag. Decorate cookies as desired, sprinkling with sparkling sugar or granulated sugar immediately after icing.
9. Store decorated cookies in an airtight container at room temperature up to 5 days.

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Notes

• Swap sparkling sugar for colored sugars for an extra festive touch!
• Not a fan of eggnog or espresso? You can swap the eggnog in this recipe for milk and leave out the espresso powder.
• Here are the snowflake cookie cutters I used in this recipe.