A little twist on the traditional holiday cookies, these Eggnog Cut Out Cookies are my new favorite roll out cookie. So simple to make, and if you make the eggnog from scratch, you’ll have plenty leftover to sip, bake and decorate!
For the eggnog within the recipe, I made it from scratch and used my BlendTec blender, so it really was quick and easy. The BlendTec heats up the eggnog due to the speed it’s mixed at, so you may want to use your own or a different recipe if you don’t have access to a high powered mixer. Generally making eggnog involves tempering eggs for safety considerations. You can of course buy eggnog already made at the grocery store as well. Note that it may only be available during Christmas holiday season.
If you’re interested in the blender eggnog recipe I used, it’s by The Chunky Chef and you can find it here.
Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated – for about 30 seconds. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
Add eggs, vanilla, extract and eggnog slowly and mix. Scrape down the bowl with your spatula if needed and mix again.
Whisk the flour, cinnamon and nutmeg together in a separate bowl. Add all of the flour mixture to the mixer bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towel and observe the dough mixing; the dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 375°F or 190°C.
Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies,here is a cookie decorating tutorialwith everything you’ll need to know to begin!
The dough can hang out in the freezer for weeks; when you're ready to bake your cookies, remove as many sheets of dough from the freezer as you'd like, let the dough stand at room temperature for five minutes, then use your favorite cutters to stamp out cookies; they'll be easy to cut, will hold their shape, and won't ...
Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.
In her experiment E.coli moved from floor tiles to cookies and gummy bears well within five seconds. Most studies, it would seem, discourage adherence to the five-second rule.
Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough.However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.
Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.
For the cleanest cuts, use a nice sharp serrated blade, or at least your very sharpest knife. Place your palm on top and slowly push the knife through the roll to avoid splintering or breaking your dough.
If you still notice that your cookies are spreading, another thing you can do to help cookies keep their shape, is increase the heat 10-25 degrees higher than the suggested temperature on the recipe. Every oven is different, so you may need to try this for yours.
If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Why don't dairy manufacturers make eggnog all year long? It doesn't sell. Demand for eggnog follows traditional consumption patterns that date back hundreds of years. The drink was a wintertime favorite of the British aristocracy, who took it warm, mixed with brandy or sherry to prevent spoilage.
While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs.
In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.
If you describe something as having a cookie-cutter approach or style, you mean that the same approach or style is always used and not enough attention is paid to individual differences. Too many cookie-cutter condos were built with no attention to consumer needs.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
