Metamorphic Cookery

Eggnog Sugar Cookie Recipe

Servings: 20 four-inch cookies

Prep time: 4 hours +

Cook time: 10 minutes

Ingredients

• 1 3/4 cups (245g) All purpose flour
• 1/4 tsp Baking soda
• 1/4 tsp Salt
• 1/4 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 3/8 cup (86g) Unsalted butter, softened to room temperature
• 1/4 cup (56g) Granulated sugar
• 1/8 cup (23g) Brown sugar
• 1 Egg, room temperature
• 1/2 tsp Pure vanilla extract
• 1/2 tsp Rum extract (optional)
• 1/4 cup (60ml) Eggnog, room temperature

Instructions

1. In a medium bowl, mix flour, baking soda, salt, cinnamon, and nutmeg together.
2. In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy. Stir in egg, vanilla extract, and rum extract (if apply) until combined. Add in eggnog and mix.
3. Pour dry mixture in with wet mixture. Mix until combined and dough is formed. Dough will be a little sticky.
4. Divide dough into half. Wrap each of them tightly with a plastic wrap and pat down into a disc shape. Chill in fridge for 3-4 hours.
5. Preheat oven to 350F (177C). Line 2 baking sheets with parchment paper.
6. Remove one disc from the fridge. Flour work surface and rolling pin generously. Roll out the disc to 1/4 inch thick. Cut into shapes you would like and place them on baking sheets about 2 inches apart. Re-roll scraps until dough shape form and repeat. Same with the second disc.
7. Bake cookies for about 10 minutes. Adjust bake time if your cookie sizes are smaller or larger. Mine was 4 inches.
8. Let cookies cool on baking sheets for 5 minutes before transfer them to cooling rack.

Notes: I recommend to add rum extract. The fragrant of rum exteact gives a very nice touch to the sugar cookies and complements the spices very well.