Soft Eggnog Sugar Cookies
By dcarriger56
1 Picture
Ingredients
- Glaze:
- 1 cup 1 cup butter softened
- 1 1/2 cups 1 1/2 cups sugar
- 3 3 eggs
- 1 teaspoon 1 teaspoon vanilla
- 5 1/2 cups 5 1/2 cups flour
- 1 teaspoon 1 teaspoon salt
- 1 1/2 teaspoon 1 1/2 teaspoon baking soda
- 2 teaspoons 2 teaspoons baking powder
- 1 teaspoon 1 teaspoon nutmeg
- 1/2 teaspoon 1/2 teaspoon cinnamon
- 1 cup 1 cup sour cream
- 1 cup 1 cup eggnog
- …………..
- 1/2 cup 1/2 cup water (or milk or eggnog, OR replace part of the liquid with rum or whiskey)
- 1 teaspoon 1 teaspoon vanilla
- 4 cups 4 cups powdered sugar
- 1/4 teaspoon 1/4 teaspoon ground nutmeg
- pinch pinch of salt
Details
Servings 1
Adapted from therowdybaker.com
Preparation
Step 1
Heat oven to 375 F.
Cream together the butter and sugar.
Add eggs one at a time, beating well between additions.
Add vanilla and mix well.
In a separate bowl, sift together the flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Set aside.
In a small bowl, combine the sour cream and eggnog, whisking well.
Beginning with the sour cream mixture and ending with the flour mixture, add alternately in three separate additions.
On parchment covered or very lightly greased cookie sheet, place small scoops of cookie dough at least an inch apart.
Bake 10-12 minutes, until the cookies are just slightly golden brown around the bottom edge. Move cookies to a rack to cool completely.
To make Glaze:
Combine water (or optional liquids) and vanilla. Add the remaining ingredients and whisk well until smooth. It will be thin. Turn each cooled cookie over and dip the top, shaking off excess. Set on waxed paper to dry.
Keep these cookies in an airtight container.
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