The best part of Christmas baking, is coming up with tasty flavors that pair so well together. Since I already had leftover peppermint gingerbread cookie dough in my freezer, I wanted to make boozy eggnog sugar cookies to go with it.
You can enjoy the cookies by themselves or add a cute Christmas flare to the cookies aka the melted Snowman. The more the merrier!
Yields: 12- 24 cookies each (large 12, small 24)
Boozy Eggnog Sugar Cookies
- 2 ½ cups + 2 tbsp all-purpose flour
- ½ cup Eggnog Liqueur (Any of you choice, can be nonalcoholic)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 teaspoons baking powder
- 4 tbsp unsalted butter, softened to room temperature
- ½ teaspoon salt
- ½ cup white granulated sugar
- ½ cup golden brown sugar
- 1 large egg
- 24 Marshmallows
- Black icing gel
- Orange Icing Gel or Orange Frosting
- 24 Red Hart Sprinkles
- 48 Snowflake Sprinkles
Check out links above for peppermint gingerbread cookies and vanilla cheesecake frosting for baking and cooking directions.
Boozy Eggnog Sugar Cookies
- Preheat the oven to 330 degrees F. Line four baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
- In a large bowl, whip the butter, granulated sugar and golden brown sugar together with an hand/stand electric mixer until light and creamy, one minute or so. If you do not have a mixer, you can mix is using a fork.
- Add the egg and mix until combined. Add bossy eggnog and mix on low speed until just combined.
- Add the dry ingredients and mix again until just combined.
- To get perfectly even half and half cookies do this: Roll out a sheets of parchment paper and lightly flour the surface. Using another parchment paper on top, using a rolling pin, roll out a quarter of each cookie dough (peppermint gingerbread) side by side to 3/16-inch thick.
- Using a large circle biscuit cutter, cut shape directly in the middle to have the perfect half and half. Keep repeating this until you’ve used all of your dough.ut the shape
- If you don’t care about making them perfectly even, so this: Get around 60g of the boozy eggnog dough, roll this into a ball. Then get around 60g of the peppermint gingerbread dough and roll this into a ball too.
- Now get both of these, slightly press them together, and then roll this into one ball
- Place these cookie dough balls/ circle cookies onto pre made baking sheet, 2 inches apart, then leave them in the freezer for at least 15-30 minutes.
- Bake the cookies for 10-11/minutes. If you want them to stay soft, they shouldn’t be browned on the sides.
- Let the cookies rest on the baking sheets for about 1-2 minutes out of the oven than transfer to a cooling rack to cool completely for 20 minutes.
- When the cookies are cool, using a piping bag or a Ziploc bag, pipe frosting into a splash pattern as seen below on each cookie. Then using the black icing gel, add eyes on marshmallows.
- After with the orange gel, add the carrot shaped nose. Using some frosting, add a bit to the backside of the marshmallows and stick that to the stop of each cookie.
- Using the black icing gel, create two arms as seen below. Then add red heart sprinkle to each cookie, between the arms. Using the frosting, add a little bit behind each snowflake and place then on each side of the snowman’s head. Enjoy.
Did you make this?
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