Eggnog Cookies

Ingredients

• 1 cup unsalted butter (softened )
• 1 cup granulated sugar
• ⅓ cup light brown sugar (firmly packed)
• 1 large egg (room temperature preferred)
• 1 teaspoon vanilla extract
• ¼ cup eggnog
• 3 ⅓ cups cake flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¾ teaspoon table salt
• 3 cups powdered sugar ((if sifting, sift after measuring))
• 6 Tablespoons eggnog

Steps

1. 1

   Preheat oven to 350F (175C) and line baking sheet with parchment paper. Set aside.

2. 2

   In a large mixing bowl (or in the bowl of a stand mixer using the paddle attachment), use an electric mixer to beat butter and sugars until well creamed (about 2-3 minutes on high speed).

3. 3

   Add egg and vanilla extract and beat until well combined.

4. 4

   Stir in eggnog until well incorporated into the dough.

5. 5

   In a separate, medium-sized mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda, and salt.

6. 6

   Gradually add dry ingredients to the wet (I do this in 3-4 parts), stirring well between each addition. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.

7. 7

   Scoop dough by level 1 ½ Tablespoon-sized scoop and drop onto prepared baking sheet.

8. 8

   Transfer to center rack of 350F (175C) preheated oven and bake for 10 minutes, or until edges are just begin turning a very light brown.

9. 9

   Within a minute of the cookies coming out of the oven, use the bottom of a measuring cup (or similar) to very gently flatten the surface of each cookie. Allow to cool completely on baking sheet before covering frosting.

10. 10

    In a medium-sized mixing bowl, whisk together sugar and eggnog until smooth. Mixture will be thin like a glaze.

11. 11

    Spread 1 heaping teaspoon of frosting evenly over the surface of each cookie (I use an offset spatula to spread the frosting, but a butter knife would work). Allow frosting to harden before enjoying.