25 Days of Cookies: Taste of Home's eggnog cookies recipe
Welcome to GMA 25 Days of Cookies. For 25 days, we are featuring cookie recipes that are perfect to make for the holiday season. Our celeb BFFs are sharing their cookie recipes with us and we've gathered some seasonal standouts that are sure to dazzle on your Instagram feed and Pinterest board.
Head to our full guide here all month long for the most beautiful, fun, seasonal, delicious holiday cookies worthy of your new Christmas traditions.
Taste of Home's eggnog cookies recipe
These festive holiday cookies are loaded with eggnog, making them the ideal snack to treat yourself with this holiday season. You can also customize them into any shape using your favorite cookie cutters!
Check out the full recipe with step-by-step instructions below.
Ingredients:
1 cup butter, softened
2 cups sugar
1 cup eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 large egg white, lightly beaten
Colored sugar
Vanilla frosting, optional
Directions:
Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill one hour.
On a lightly floured surface, roll out half of the dough to 1/8-inch thickness.
Using floured 3-1/2-inch cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white. Sprinkle with colored sugar.
Bake at 350 degrees until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.
Editor's Note: This recipe was tested with commercially-prepared eggnog.
Recipe courtesy Taste of Home.
Head to our full guide here all month long for the most beautiful, fun and delicious holiday cookies that are sure to become a new tradition.
Tell us which cookies you're baking! Tweet @GMA using #25daysofcookies with your #25daysofcookies pictures and we may feature you on our "GMA" Facebook page or in our morning "GMA" newsletter! Deck the halls with lots of cookies, fa la la la la, la la la la!
Editor's note: This was originally published on Dec. 5, 2018.
