Friday, December 21, 2012

Recipe Rewind: Sugar Cookies with Egg Nog Frosting

Adapted from Authentic Suburban Gourmet, makes three dozen cookies


6 cups flour, plus extra for dusting
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, softened
2 cup sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups sour cream

1 cup butter, softened
1 teaspoon vanilla extract
4 cups icing sugar
6 tablespoons eggnog
1 teaspoon nutmeg


In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until incorporated. Add the vanilla and sour cream. Beat at low speed until combined.

Add the dry ingredients and beat on low speed until just combined, scraping down the bowl as needed. The dough will be very sticky.
Divide the dough in half and flatten each half into rectangles. Wrap each rectangle with plastic wrap. Chill in the refrigerator overnight or until firm.

Preheat the oven to 425 F. Line two large baking sheets with parchment paper or Silpat liners.

Dust the dough and counter top with flour. Roll the dough out to 1/4 inch thickness. Using a large round cookie cutter cut the dough into circles and transfer the circles to the baking sheet.

Bake for 7 minutes or until starting to turn golden.

To make the frosting,
cream together the butter and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Slowly beat in the powdered sugar until incorporated. Add in the eggnog 1 tablespoon at a time until the desired consistency is achieved. Add the nutmeg and beat to combine.

Frost the cookies using a knife or spatula. Refrigerate overnight to allow the frosting to set and the flavours to develop.



  1. Hope you enjoyed them! Love the egg nog spin you put on them! Happy Holidays! Lisa @ Authentic Suburban Gourmet


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