Egg Nog Cookies
Servings 15 cookies
Equipment
- Baking Sheet
- Hand mixer
Ingredients
COOKIES:
- 1 cup + 2 tbsp flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- 6 tbsp unsalted butter softened
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg yolk
- ¼ cup eggnog
- ½ tsp vanilla extract
EGGNOG FROSTING:
- 4 Tbsp unsalted butter softened
- 3 tbsp eggnog
- 1 ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.
- Stir the flour, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl until well combined.
- Using a hand mixer, beat the softened butter with white sugar and brown sugar until creamy. Add the egg yolk, eggnog, and vanilla; beat until creamy.
- Slowly add the flour mixture to the butter mixture until combined. Place into the refrigerator for 10-15 minutes to harden a bit.
- Scoop spoonfuls of dough and roll into small balls then place on the prepared baking sheet, spacing them 2 inches apart.
- Place into the oven and bake for 9-11 minutes.
- Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.
- Make the frosting by beating the softened butter with powdered sugar and eggnog until creamy and smooth.
- Once the cookies have completely cooled, frost cookies with the eggnog frosting.
- Grate a little fresh nutmeg on top of each cookie. Serve with ice-cold milk, if desired. Enjoy.