eggnog latte sugar cookies

These nutmeg-laced sugar cookies with a creamy coffee-spiked eggnog frosting have all the goodness of an eggnog latte in cookie form!

This is a variation on a lovely Pink Sugar Cookies recipe that I got years ago from a sweet friend.  This friend, Linda, is known for her big wonderful family and her fabulous baked goods!

I turned these into eggnog latte cookies for the holidays...  and because I just adore eggnog and can't seem to get enough of it!

If you love eggnog like I do, then you will enjoy these cookies!

(And if you don't like coffee, feel free to leave out the coffee liqueur and just have eggnog cookies!)

Eggnog Latte Sugar Cookies Recipe

for the cookies:
1 1/2 cups butter, softened
1/2 cup vegetable oil
1 cup sugar
1 cup powdered sugar
2 large eggs
1 teaspoon pure vanilla extract
5 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon ground nutmeg
1/2 teaspoon salt
for the frosting:
4 tablespoons butter, softened
1/4 cup eggnog
1 tablespoon Starbucks coffee liqueur
4 cups (or so) powdered sugar
nutmeg, for sprinkling

In a large mixing bowl, cream together the butter, oil and sugars until light and smooth.  Beat in the eggs and vanilla until well mixed.  In a large bowl, whisk together the flour, baking soda, salt, cream of tarter and nutmeg.  Stir the dry ingredients into the wet ingredients until combined.

Divide the dough into 4 portions and roll each one into a log about 2" thick.  Wrap each log in plastic wrap and place them in the freezer for at least a few hours.

When you are ready to bake them, preheat the oven to 325ºF.  Take out a roll of dough and slice it into about 1/2" slices.  Place the slices on a parchment-lined baking sheet and bake for about 12 minutes, until they are just set (no longer shiny-looking).  Let them cool completely on the baking sheet before frosting.

For the frosting:  Beat together butter, eggnog & coffee liqueur until smooth.  Mix in powdered sugar, 1 cup or so at a time, until you reach your desired consistency.  Spread on the cooled cookies and sprinkle with ground nutmeg.

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