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Eggnog Cookies

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Eggnog Cookies from Organic Valley

Organic Valley® Eggnog is the star of this festive cookie.

Featured in:Baking with Kids: Messy Kitchen, Full Heart!
45 min Prep10 min Cook55 min Total
45 min Prep•10 min Cook•55 min Total
48 Servings
Eggnog Cookies from Organic Valley
45 min Prep10 min Cook55 min Total
45 min Prep•10 min Cook•55 min Total
48 Servings

Organic Valley® Eggnog is the star of this festive cookie.

Featured in:
Baking with Kids: Messy Kitchen, Full Heart!
Cooking Mode

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Ingredients

  • 1 ½ cup granulated sugar
  • 1 tablespoon dark rum (optional)
  • 1 teaspoon pure vanilla extract
  • 4 cups all-purpose flour
  • 2 ¼ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 ½ cups powdered sugar (for icing)
  • sprinkle of nutmeg (for icing)

Directions

  1. In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add eggnog, rum (optional) and vanilla.
  2. Combine flour, baking powder, nutmeg and salt. Add to butter mixture, beating just until combined. Chill dough 30 minutes or longer for easier handling.
  3. Heat oven to 350 F.
  4. Roll dough out on a lightly floured surface to 1/4-inch thickness. If dough seems sticky, use additional flour and knead into dough. Using floured cookie cutters or a round biscuit cutter, cut into desired shapes.
  5. Place on parchment lined cookie sheets, and bake 10 minutes or until edges are golden brown. Transfer to wire cooling racks; cool completely.
  6. While your cookies are cooling, mix together the optional icing. Combine powdered sugar and butter in a small bowl, blending with a fork.
  7. Add eggnog to the mixture and blend well. If icing is stiff, add additional eggnog 1 teaspoon at a time until a creamy frosting is achieved.
  8. Spread on cooled Eggnog Cookies or other seasonal dessert. Sprinkle with nutmeg, if desired.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add eggnog, rum (optional) and vanilla.
  2. Combine flour, baking powder, nutmeg and salt. Add to butter mixture, beating just until combined. Chill dough 30 minutes or longer for easier handling.
  3. Heat oven to 350 F.
  4. Roll dough out on a lightly floured surface to 1/4-inch thickness. If dough seems sticky, use additional flour and knead into dough. Using floured cookie cutters or a round biscuit cutter, cut into desired shapes.
  5. Place on parchment lined cookie sheets, and bake 10 minutes or until edges are golden brown. Transfer to wire cooling racks; cool completely.
  6. While your cookies are cooling, mix together the optional icing. Combine powdered sugar and butter in a small bowl, blending with a fork.
  7. Add eggnog to the mixture and blend well. If icing is stiff, add additional eggnog 1 teaspoon at a time until a creamy frosting is achieved.
  8. Spread on cooled Eggnog Cookies or other seasonal dessert. Sprinkle with nutmeg, if desired.

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