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Eggnog Snowman Cookies

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“From "Denver Post." I love that's there's eggnog in the frosting, too. These travel well and are showy enough for gifts. Note: you can chill the dough in a log shape and slice and bake. If you omit the nutmeg these taste more like a sweet vanilla cookie.”
READY IN:
1hr
SERVES:
14
YIELD:
14 large cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the sugar and butter.
  2. Beat at medium speed, scraping the bowl often, until mixture is creamy (1-2 minutes).
  3. Add 1/3 cup eggnog, egg, and vanilla extract.
  4. Continue beating until well mixed (1-2 minutes).
  5. Reduce speed to low and add flour, baking powder, nutmeg, and salt.
  6. Beat until dough is well mixed (1-2 minutes).
  7. Divide dough in half and wrap each half in plastic wrap.
  8. Refrigerate dough until firm, at least 1 hour.
  9. Preheat oven to 375°F.
  10. Roll out dough, one half at a time, on a lightly floured work surface to a 1/4 inch thickness.
  11. Cut out cookies with 3-4 inch snowman cookie cutter.
  12. Place 2 inches apart on ungreased baking sheet (I use silipat mat).
  13. Bake for 8-10 minutes until lightly browned.
  14. Remove from oven and cool completely.
  15. Meanwhile, in a medium bowl, mix all frosting ingredients until creamy.
  16. Frost snowmen with white frosting.
  17. Use the tinted frosting to decorate the cookies as desired.
  18. Add min chips for eyes and buttons.
  19. For a wavy effect, pipe tinted frosting in parallel lines.
  20. Drag a toothpick through frosting before it sets.

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