Eggnog Swig Sugar Cookies

A while ago, I made these Swig Sugar Cookies with Chocolate Coconut Sour Cream Frosting.  For the cookie recipe, I linked to this Swig Sugar Cookies recipe.  I've made these cookies several times because my family loves loves loves them.  Since it is Christmas time I decided to make them again, but this time eggnog flavored!  And since I made about 70 of them, I am donating most of them to a cookie drive for the new Airmen at the Air Force Base here.  I am so excited about these cookies because the eggnog flavor is totally spot on.  I let my Hungry Puppies taste test the dough and they said "Oh my goodness, Mom, it's eggnog!!!"  These soft eggnog sugar cookies are topped with a sweet sour cream eggnog frosting.

Eggnog Swig Sugar Cookies

Eggnog Cookies:
1 cup butter, room temperature
3/4 cup canola oil
1 1/4 cup granulated sugar (plus extra for pressing cookies)
3/4 cup powdered sugar
2 Tablespoons eggnog
2 eggs
1 teaspoon rum extract
5 1/2 cups all purpose flour
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Sour Cream Eggnog Frosting:
4 Tablespoons (1/2 stick) butter, room temperature
1/2 cup sour cream
6 to 7 cups powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon rum extract
3 to 4 Tablespoons eggnog

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, oil, granulated sugar, and powdered sugar.  Beat in the eggnog, eggs, and rum extract.  Add the flour, nutmeg, salt, baking soda, and cream of tartar, and beat until blended.

Scoop the dough into tablespoon size balls, and place on the prepared baking sheet.  Using a glass dipped in sugar, flatten the dough balls until they are flat, and the edges are cracked.  

Bake the cookies in the preheated oven for 8 to 9 minutes.  Remove cookies from the oven and transfer to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter and sour cream.  Add the sugar and beat until well blended and very thick.  Beat in the nutmeg, salt, rum extract, and 3 tablespoons of eggnog until smooth.  Add the remaining eggnog if needed to reach your desired consistency.  Spread the frosting on top of the cooled cookies.  Makes 70 cookies.

Enjoy!  -Cardamommy