I hate eggnog, well we can say I’ve never been a fan. I’m not sure what exactly it is about it, but I’ve never liked it. I took a sugar cookie recipe and added just a dash of eggnog and the flavor was fantastic! I didn’t frost these, but have including a frosting recipe in case you want to, add some more eggnog to your holiday cookies.
Ingredients:
- 2 tsp Vanilla Extract
- 1 1/4 cup Butter, softened (2 1/2 sticks)
- 1 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp freshly Ground Nutmeg
- 1/2 tsp Salt
- 1 Egg
- 1 Tbsp Eggnog
- 2 cups White Rice Flour
- 1 1/4 cup Tapioca Starch
Directions:
- In your mixer bowl combine your butter, and sugar. Cream until light and fluffy.
- Add in your vanilla, salt and egg and mix until combined.
- In a medium bowl combine your baking powder, white rice flour, tapioca starch and nutmeg. Whisk together.
- Slowly add your flour mixture into your butter mixture and beat until smooth.
- Add in your eggnog, and mix until just combined.
- Separate into two batches, place in plastic wrap or zip top backs and place in the fridge for 2 hours.
- Preheat your oven to 375 degrees.
- On a piece of parchment paper roll your dough out to about 1/8″-1/4″ thickness, using additional rice flour to prevent it from sticking. Cut into your favorite shapes.
- Bake on a baking sheet, or parchment paper for 10-12 minutes until the edges start to brown.
- Cool for 10 minutes on the pan, then 30 on a cooling rack before decorating.
Icing:
- 3 cups Powdered Sugar
- 1 Tbsp Eggnog
Directions:
- Combine in a large mixer. Add more powdered sugar to get the right consistency/texture.
- Decorate!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
Gluten Free Eggnog Sugar Cookie Recipe
Ingredients
- 2 tsp Vanilla Extract
- 1 1/4 cup Butter, softened (2 1/2 sticks)
- 1 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp freshly Ground Nutmeg
- 1/2 tsp Salt
- 1 Egg
- 1 Tbsp Eggnog
- 2 cups White Rice Flour
- 1 1/4 cup Tapioca Starch
Instructions
- In your mixer bowl combine your butter, and sugar. Cream until light and fluffy.
- Add in your vanilla, salt and egg and mix until combined.
- In a medium bowl combine your baking powder, white rice flour, tapioca starch and nutmeg. Whisk together.
- Slowly add your flour mixture into your butter mixture and beat until smooth.
- Add in your eggnog, and mix until just combined.
- Separate into two batches, place in plastic wrap or zip top backs and place in the fridge for 2 hours.
- Preheat your oven to 375 degrees.
- On a piece of parchment paper roll your dough out to about 1/8"-1/4" thickness, using additional rice flour to prevent it from sticking. Cut into your favorite shapes.
- Bake on a baking sheet, or parchment paper for 10-12 minutes until the edges start to brown.
- Cool for 10 minutes on the pan, then 30 on a cooling rack before decorating.
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