Eggnog Latte Cutout Cookies
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.
Servings: 24 cookies
Ingredients
For the cookies:
- 3 ½ cups all-purpose flour
- 2 tablespoons espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 egg
- ½ cup eggnog
- Sparkling sugar and/or granulated sugar, for topping
For the icing:
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons eggnog
Instructions
- First, make the cookies: In a large bowl, whisk together flour, espresso powder, baking soda, salt, cinnamon and nutmeg until well combined.
- 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.
- Gradually stir in dry ingredients on low speed until just combined. Stir in eggnog until just combined.
- Cover dough in bowl tightly with plastic wrap and refrigerate at least 1 hour (up to 24 hours).
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Store decorated cookies in an airtight container at room temperature up to 5 days.
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.
- 24-36 cookies depending on the size of cookie cutters.
Nutrition
Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg