Eggnog Latte Cutout Cookies

Ingredients

• 3 1/2 cups all-purpose flour
• 2 tablespoons espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar (packed )
• 1 egg
• 1/2 cup eggnog
• Sparkling sugar (and/or granulated sugar, for topping)
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons eggnog

Instructions

1. 1

   First, make the cookies: In a large bowl, whisk together flour, espresso powder, baking soda, salt, cinnamon and nutmeg until well combined.

2. 2

   In a separate large bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Beat in egg until just combined.

3. 3

   Gradually stir in dry ingredients on low speed until just combined. Stir in eggnog until just combined.

4. 4

   Cover dough in bowl tightly with plastic wrap and refrigerate at least 1 hour (up to 24 hours).

5. 5

   Heat oven to 350°F. Line two baking sheets with parchment paper.

6. 6

   Divide dough into 4 equal portions. Remove one portion of dough from refrigerator (leave remaining dough in refrigerator until ready to use). On a lightly floured surface using a floured rolling pin, roll out dough to approximately 1/8-inch thickness. Use cookie cutters to cut dough into shapes; use cookie spatula to transfer shapes to one prepared baking sheet spaced at least 1 inch apart.

7. 7

   Transfer baking sheet to freezer. Freeze cookies 10 minutes, then immediately transfer baking sheet to oven. Bake cookies 7 to 9 minutes or until edges of cookies are brown and centers are set. Cool cookies 5 minutes on baking sheet, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.

8. 8

   When cookies are baked and fully cooled, make the icing: In a small bowl, stir powdered sugar, vanilla and 2 tablespoons eggnog to form a smooth but thick icing (add additional eggnog 1 teaspoon at a time if needed). Transfer icing to a piping bag or resealable plastic bag. Snip off one very small corner of bag. Decorate cookies as desired, sprinkling with sparkling sugar or granulated sugar immediately after icing.

9. 9

   Store decorated cookies in an airtight container at room temperature up to 5 days.