It was Halloween morning when I needed to make a quick run to the grocery store, and I was looking for my favorite type of coffee creamer when I stumbled upon an entire display of…eggnog. I almost jumped for joy. I love vanilla spiced eggnog, I quickly grabbed a cartoon (or two) and quick finished my shopping so I could get home and have my first cup of my favorite holiday drink.
On the drive home my daughter from the backseat keep asking me for cookies, which came with a very unique set of problems, first of all it was 9am, and a little early for cookies, and secondly I knew for a fact there were no cookies at home, and none in the grocery bags either. So while I was focusing on getting home to my eggnog my daughter was clearly craving cookies.
Why not feed both of our craving in one delicious treat?
I had recently made some sugar cookies for our daughters 2nd birthday party to look like citrus and fruit, because he was “two-tti fruity” after all. I knew I still had all the ingredients so I starting prepping our work space, aka kitchen.
I personally love to use Alton Brown’s sugar cookie recipe. I’ve tried a bunch of different varieties, but his is always the best. I did make one little change this time though. I replaced the 1 Tablespoon of milk with 1 Tablespoon of Eggnog.
After mixing, allowing the dough to rest for 2 hours, rolling, cookie-cutting, and baking the cookies I placed them on a cookie rack to cool completely before mixing the eggnog glaze we would drizzle on top.
To make the eggnog glaze it is really easy. I used my mixer, but you could just a hand mixer too if you prefer. Mix 2 cups powered sugar, 1/4-1/2 teaspoon nutmeg, and 3 Tablespoons eggnog on a low-speed until thin and runny.
You can leave it natural color if you would like, or if you want to add some color just divide the glaze into as many bowls as colors you want to use. Then you whatever type of food coloring you like to use to tint the glaze. I used food coloring gel because that was the only green food coloring I had.
Now comes the fun part. Glazing the cookies. These may not be the most fancy cookies out there, but they are fun to make and great for all ages! Just make sure your little ones are wearing a smock or old T-shirt because the glaze can get messy and can stain. Start by putting a clean cookie rack over a cookie sheet (or wax paper on the counter) then arrange the cookies far enough apart to leave room for creativity. Dip the spoon into the different glazes and drizzle the glaze across the cookies, in any pattern you want. Or no pattern at all. Just have fun and they will turn out great!
They need time to harden before you handled them or stack them in an airtight container for storage. So make sure you allow them to dry, or if you’re in a pinch you can throw them into the refrigerator overnight to make sure the glaze is completely hardened, but then I recommend keeping them in the refrigerator until you are ready to enjoy.
- FOR THE COOKIES:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out the dough
- FOR THE GLAZE:
- 2 Cups Powder Sugar
- 3 Tablespoons Eggnog
- 1/4-1/2 teaspoon ground nutmeg (optional)
- FOR THE COOKIES:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
- FOR THE GLAZE:
- Mix all ingredients together until nice and smooth.
- Do not allow too long between making of the glaze and glazing the cookies, once it forms a hard layer on top it can be challenging to work with.
Hi All, my name is Tara, I am a military spouse and mommy of one. A good recipe with lots of ingredients at different measurements is the perfect yummy addition to any math or science lesson! In my free time I enjoy spending time with my amazing husband, two crazy puppies and adorable little girl. I share our military life adventures, kitchen creations and kid friendly crafts over at An Aiming High Wife, come visit anytime, or find us on Facebook and Pinterest.