Eggnog Sugar Cookies

Sugar cookies with a hint of nutmeg let you enjoy the flavor Egg Nog all year.

Prep Time
20 min
Cook Time
8 min
Recipe by
Plugrà® Kitchens

8 oz. (227g) Plugrá Premium Butter, unsalted, softened
½ cup plus 2 tbsp. (125g) granulated sugar, divided
½ cup (60g) powdered sugar
1 lg. (50g) egg
1 tsp. (5g) rum extract
2¼ cups (290g) all-purpose flour
1 tsp. (5g) baking soda
1 tsp. (2g) ground nutmeg
colored sugar, optional
Heat oven to 350°F. Line 2 cookie sheets with parchment paper.
Combine butter, ½ cup granulated sugar and powdered sugar in bowl of an electric mixer fitted with the paddle. Beat at medium speed, scraping bowl often, until creamy. Add egg and rum extract; continue beating until well mixed. Add flour, baking soda and nutmeg; beat at low speed until dough forms a ball.
Scoop the dough into 1-tablespoon mound. Place, 2 inches apart, onto parchment lined cookie sheets. Moisten the bottom of a glass and dip into a dish containing the remaining 2 tablespoons of granulated sugar. Use the sugar-coated glass to flatten each dough mound to about 1½ inches across, coating the glass with sugar between flattening each cookie; sprinkle with colored sugar, if desired. Bake 8-10 minutes or until the cookies have puffed and the edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.