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Eggnog Cookies from Organic Valley
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Recipe by Organic Valley

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Eggnog Cookies

Organic Valley Eggnog is the star of this festive cookie.

45 MIN PREP
10 MIN COOK
55 MIN TOTAL
48 servings
Ingredients
1 cup Organic Valley Unsalted Butter, softened
A small bowl of sugar.
1 ½ cup granulated sugar
A small bowl of sugar.
2 Organic Valley Large Eggs
1 cup Organic Valley Eggnog
A glass bottle of Orange Liqueur.
1 tablespoon dark rum (optional)
A glass bottle of Orange Liqueur.
A small bottle of vanilla extract.
1 teaspoon pure vanilla extract
A small bottle of vanilla extract.
A bowl of white flour.
4 cups all-purpose flour
A bowl of white flour.
2 ¼ teaspoon baking powder
Two nutmegs with ground nutmeg on the side.
½ teaspoon ground nutmeg
Two nutmegs with ground nutmeg on the side.
A small bowl of salt.
½ teaspoon salt
A small bowl of salt.
2 ½ cups powdered sugar (for icing)
4 tablespoons Organic Valley Unsalted Butter, softened (for icing)
3 tablespoons Organic Valley Eggnog (for icing)
Two nutmegs with ground nutmeg on the side.
sprinkle of nutmeg (for icing)
Two nutmegs with ground nutmeg on the side.

Directions

In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add eggnog, rum (optional) and vanilla.
Combine flour, baking powder, nutmeg and salt. Add to butter mixture, beating just until combined. Chill dough 30 minutes or longer for easier handling.
Heat oven to 350 F.
Roll dough out on a lightly floured surface to 1/4-inch thickness. If dough seems sticky, use additional flour and knead into dough. Using floured cookie cutters or a round biscuit cutter, cut into desired shapes.
Place on parchment lined cookie sheets, and bake 10 minutes or until edges are golden brown. Transfer to wire cooling racks; cool completely.
While your cookies are cooling, mix together the optional icing. Combine powdered sugar and butter in a small bowl, blending with a fork.
Add eggnog to the mixture and blend well. If icing is stiff, add additional eggnog 1 teaspoon at a time until a creamy frosting is achieved.
Spread on cooled Eggnog Cookies or other seasonal dessert. Sprinkle with nutmeg, if desired.
© Organic Valley 2024. All rights reserved.
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