Best 7 Eggnog Snowmen Cookies Recipes

EGGNOG SNOWMAN COOKIES

Steps:

• Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add 1/3 cup eggnog, egg, and vanilla; continue beating until well mixed. Add flour, baking powder, nutmeg, and salt; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate at least 1 hour until firm.
• Heat oven to 375°F.
• Combine powdered sugar and enough eggnog for desired spreading consistency in small bowl; mix well. Remove one-third of frosting; divide into 2 small bowls. Tint each bowl of frosting with food color as desired.
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3- to 4-inch snowman cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Cool completely.
• Frost snowmen with white frosting. Use tinted frosting to decorate cookies, as desired. Add miniature chocolate chips for eyes and buttons.

EGGNOG SNOWMEN COOKIES

Steps:

• 1. Combine butter and sugar in a large bowl. Beat at medium speed until creamy. Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed. In another bowl blend the flour, bkg. powder, nutmeg and salt. Put mixer on low and start adding the flour mixture. Mix until well blended. Now divide the dough into two disks and wrap in plastic and refrigerate for at least 1 hour.
• 2. Pre-heat oven to 375º Roll out dough one disk at a time. Cut out with snowman cookie cutter. Bake for 8 to 12 minutes. Every oven is different. Cookies should be light in color. Frost with white icing, then divide rest of the frosting into the colors you want and continue to color your snowmen. Decorate with mini choc. chips or red dots.

EGGNOG COOKIES

Steps:

• Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.

SNOWMAN COOKIES

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 325°. Shape dough into forty-eight 1-in. balls, forty-eight 3/4-in. balls and forty-eight 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman., Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M's for buttons. Carefully remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl and tint each with a different food coloring., Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats.

SNOWMAN EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
• If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1 1/2 cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately.

EGGNOG MELTAWAY COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

EGGNOG SNOWMAN COOKIES

Steps:

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