Soft and moist eggnog sugar cookies with fluffy eggnog frosting!
1 cup butter, softened
3/4 cup vegetable oil
1 3/4 cups sugar (divided)
3/4 cup powdered sugar
2 tablespoons eggnog
5 3/4 cups flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1 teaspoon salt
4 tablespoons butter, softened
2 ounces cream cheese, softened
3 cups powdered sugar
3 tablespoons eggnog
Preheat oven to 350 and very lightly grease a baking sheet. In a large bowl, cream butter for 2-3 minutes until fluffy. Add vegetable oil, 1 1/2 cups sugar, powdered sugar, eggnog, and eggs and mix well.
In a medium bowl whisk together flour, baking soda, cream of tartar, nutmeg, and salt. Gradually mix dry ingredients into wet ingredients until dough comes together.
Roll 1/4 cup dough into a ball. Place remaining 1/4 cup sugar in a small bowl. Roll ball in the sugar to coat. Place ball on prepared baking sheet. Use the bottom of a tall glass or cup to flatten the dough ball to about 1/2 inch thickness. (The sides of the dough should squish out around the bottom of the glass) Repeat process with remaining dough.
Bake cookies for 9-11 minutes until cookies look “dry” but are still pale in color. Allow to cool 3-4 minutes on the baking sheet. Remove from baking sheet and allow to cool completely.
To prepare the frosting, cream together butter and cream cheese until fluffy (1-2 minutes). Add powdered sugar and mix until very thick. Add eggnog and mix until frosting is smooth. Spread on cooled cookies. Store in airtight container. (See note)