Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (room temperature (I used Gaylea unsalted butter))
  • 1 tablespoon eggnog
  • 1/2 cup powdered sugar
  • 3 tablespoons eggnog
  • 1 teaspoon ground cinnamon
  • 2/3 cup powdered sugar
  • sprinkles
  • cinnamon sugar
  • sanding sugar

Instruction

  • In a medium bowl, whisk together flour, cornstarch, cinnamon, and salt.
  • In mixer bowl, cream butter, eggnog and icing sugar together until smooth and fluffy. About 2 minutes.
  • Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together. Be careful not to overmix.
  • Roll dough between two pieces of parchment paper to about 1/4" - 1/2" thickness depending on your preference. Refrigerate rolled out dough for at least 1 hour.
  • Once chilled, preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about 1/2 inch apart.
  • Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.
  • Re-roll the remaining dough and continue cutting until all the dough is used up.