Eggnog Sugar Cookies

Estimated Reading Time 2 Minutes

The holidays demand some form of cut-out cookie to decorate. These subtly spiced sugar cookies have the flavour of eggnog.


1/4 cup butter, softened
1 tbsp canola oil
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt


CHILD: In a large bowl, measure and beat the butter, oil and sugar with an electric mixer until well blended.

CHILD: Crack in the egg and add the vanilla and beat for another minute, until the mixture is smooth and light.

In a small bowl, measure and stir together the flour, baking powder, cinnamon, nutmeg and salt. Add to the
sugar mixture and stir by hand, using a spatula if you have one, just until you have a soft dough.

Shape the dough into a disc, wrap in plastic wrap and refrigerate for an hour or until well chilled.

When you’re ready to bake, preheat the oven to 350°F.

Roll the dough out between two sheets of waxed or parchment paper or on a lightly floured surface until it’s 1/8”–1/4” thick.

Cut out cookies using a cookie cutter or glass rim, cutting them as closely together as possible to avoid having to re-roll the scraps too often, which can make your cookies tough.

Using a thin spatula, transfer the cookies to a cookie sheet that has been sprayed with nonstick spray, placing them an inch apart. If you want to hang your cookies, cut holes near the tops using the end of a straw. (After they are baked, you can thread ribbon through them.)

Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool.

Once completely cooled, the cookies can be decorated with icing, sprinkles and candies.

Makes about 2 dozen 2”–3” cookies.

Related Articles

Made Possible With The Support Of Ontario Creates