Buttery, melt-in-your-mouth sugar cookies, soft and puffy, madeover for Christmas with an eggnog theme! These Eggnog Amish Sugar Cookies are potent with eggnog vibes with the help of nutmeg and rum extract. Topped with a thick layer of eggnog-flavored icing, these Eggnog Amish Sugar Cookies are a holiday must.
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs, vanilla, and rum extract.
In a large bowl, whisk together flour, baking soda, cream of tartar, and nutmeg.
Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.
Whisk together butter, vanilla, rum extract, 1/4 cup milk, and nutmeg, until smooth.
Stir in 4 cups powdered sugar, mixing until smooth.
Add additional milk or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
Frost cookies, dust with additional nutmeg, if desired, and allow to set.
Rum extract can be substituted with a few tablespoons of dark rum.
These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well! Iced or plain, they freeze beautifully.
I've made these Amish Sugar Cookies into Cherry Almond Amish Sugar Cookies, Pecan Praline Amish Sugar Cookies, Iced Maple Amish Sugar Cookies, Pumpkin Spice Latte Amish Sugar Cookies, Iced Chai-Spiced Amish Sugar Cookies, Iced Vanilla Amish Sugar Cookies, Iced Almond Cookies, Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, Coconut Oil Amish Sugar Cookies, and Thin Crispy Amish Sugar Cookies!