Description
These cutout cookies enriched with the delicate floral richness of eggnog are perfect for cutting into any shape you’d like for decorating or to eat plain. Just cut them thin for the perfect crisp cookies.
Ingredients
- 3 sticks butter (340 g)
- 3 cups powdered sugar (360 g)
- 1 large egg
- 1/4 cup eggnog (59 mL)
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 cups flour (520 g)
Instructions
Make the dough
- Using a paddle attachment on a stand mixer, mix the butter, sugar until just combined.
- Add in the egg, eggnog, vanilla and the salt to the butter to combine. The mixture should be well-combined but not fluffy.
- Pour in the flour, then pulse the mixer a few times before letting it run just long enough for the flour to disappear–about 15 seconds. Turn off the mixer, and use a baking spatula to squish in any flour that’s hanging out at the bottom of the bowl.
- Stick two large pieces of plastic wrap together on a counter. Dump the dough into the middle of the plastic wrap. Use the edges of the wrap to gather the dough into one large square disc. Place the dough on a plate or a sheet tray and chill in the refrigerator for 30 minutes.
Rolling the cookies
- Get 2 pieces of parchment out and have 2 sheet trays at hand.
- Divide the dough into quarters.
- Lightly sprinkle one of the sheets of parchment with flour, and then sprinkle flour on the top of your dough flat.
- Place one of the dough quarters unfloured side down on top the floured parchment , and then cover it with the second piece of parchment .
- Bring the edge of the parchment to the edge of the counter and hold it in place with your hip.
- Roll the dough between the two sheets of parchment into a sheet about 1/8″ thick.
- Slide the parchment onto a baking sheet and chill for 15 minutes in the fridge or 10 minutes in the freezer.
- Preheat the oven to 350 degrees F (180 C).
- After 15 minutes, peel off the top piece of parchment . If the parchment does not easily peel off the dough, place it back in the fridge to chill for a little longer.
- Cut out cookies using the cookie cutters of your choice. If you’re using cookie stamps , dip the stamps first in a bowl of flour, and then press down on the dough to leave an embossed design. Use a cookie cutter to cut around the embossed design. Transfer embossed cookies to a sheet tray lined with parchment . Chill embossed cookies in the freezer for an additional 10 minutes.
- If you’re not using cookie stamps , transfer the cookies once you cut them to a sheet tray. You may bake these immediately.
- Bake for 5 minutes, and then rotate the baking sheet 180 degrees.
- Reroll any scraps into a second sheet of dough, and chill the dough as other cookies bake. Bake for 4-5 more minutes until the edges are set and just beginning to take on color.
- Let the cookies sit on the sheet tray until the baking sheet is cool.
- Bake subsequent batches of cookies the same way as the first.
- Store cookies in an airtight container for up to a week or freeze them for up to 3 months.
Notes
To decorate: If you want to decorate these cookies, I highly recommend baking them ahead of time. Store the cookies at room temperature until you’re ready to decorate. When you are ready, set out paper on a counter or a large table. Set out bowls of easy powdered sugar icing (powdered sugar with enough milk to make a thin, dippable icing) and sprinkles. Invite your kids or guests to dip the cookies (shake off the excess) and shiny them up with some sprinkles. Set the finished cookies on the paper to dry. Iced cookies will keep for a couple days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American