makes 32 cookies
2 1/4 Cups AP Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Nutmeg, Plus More For Garnish
1/2 Teaspoon Ground Cinnamon
3/4 Cup Unsalted Butter, Room Temperature
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
2 Large Egg Yokes
1 Teaspoon Vanilla Extract
1/2 Cup Eggnog
1/2 Cup Butter, Room Temperature
3-5 Tablespoons Eggnog
3 Cups Powdered Sugar
Preheat the oven to 350 degrees. In a mixing bowl, mix together flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In the bowl of a stand mixture with a paddle attachment, whip together butter, sugar and brown sugar until pale and fluffy. Mix in egg yokes, one at a time, blending until just combined after each addition. Mix in vanilla extract and eggnog. With mixer speed on low, mix in dry ingredients until just combined. Scoop out the dough by heaping tablespoon full onto a baking sheet lined with parchment paper (dough will be very sticky and slightly lumpy). Bake at 350 for 11-13 minutes. Allow to rest for several minutes on baking sheet before transferring to a wire cooling rack. Cool completely then frost with eggnog frosting and sprinkle on a dash of nutmeg.
For the frosting, whip butter with a mixer until light and fluffy. Add 3 tablespoons eggnog and powdered sugar. Add additional eggnog until reached desired consistency.
I've never actually had eggnog until a year or two ago. We didn't have it growing up and it never really appealed to me... raw eggs in milk... not my idea of a good time. When I finally did get around to trying it, I finally saw what I had been missing. The richness! The creaminess! That's why when I found this recipe for eggnog cookies I knew they would be awesome. Eggnog cookies are so tender and soft! And they are a perfect addition to your Christmas cookie line-up!