Ingredients
Cookie Dough
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, softened
- ¾ cup eggnog
- 1 teaspoon vanilla extract
- 2 large egg yolks
- Ground nutmeg for garnish, optional
Frosting
- ½ cup unsalted butter, softened
- 4-6 tablespoons eggnog (we used 5 tablespoons total)
- 3 cups powdered sugar, sifted
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until fully combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened butter and granulated sugar together until the mixture is smooth and well combined.
- Add Wet Ingredients: Mix in the eggnog, vanilla extract, and egg yolks, beating until everything is fully incorporated and the batter is smooth.
- Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until no traces of flour remain and a sticky dough forms.
- Shape the Dough: Transfer the sticky dough onto a sheet of waxed paper and form it into a log shape. Wrap the log tightly in the waxed paper. If the dough is too sticky to handle, refrigerate for 30 minutes to firm up, then roll again into a log. Once formed, chill the dough log in the freezer for 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C). Line insulated baking sheets with parchment paper to prevent cookies from browning too quickly.
- Slice and Arrange Cookies: Remove the chilled dough log from the freezer. Cut into ½-inch thick slices and arrange the slices on the prepared baking sheets, spacing them about an inch apart. If the cookies are still frozen, allow them to thaw for a few minutes before baking.
- Bake Cookies: Bake the cookies at 325°F for 15 minutes. After baking, allow the cookies to rest on the baking sheet for 5 minutes before transferring them to wire cooling racks to cool completely.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add 1 cup of the sifted powdered sugar, mixing well. Add 4 tablespoons of eggnog and blend. Then, mix in the remaining powdered sugar. Adjust the consistency by adding the remaining eggnog (up to 2 more tablespoons) as needed. We used a total of 5 tablespoons for desired texture.
- Frost and Garnish: Spread or pipe the frosting onto the cooled cookies. Using a sifter, dust the frosted cookies lightly with ground nutmeg for a festive finish.
Notes
- You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 4 days or freeze it for up to 3 months.
- Completed cookies can be frozen by placing them on a wax paper-lined sheet to freeze for 2-3 hours, then transferring to an airtight container. Thaw at room temperature before serving.
- Using insulated baking sheets helps prevent the bottoms of the cookies from over-browning during baking.
- If dough is too sticky to roll, chilling it in the fridge for 30 minutes before rolling makes handling easier.
- Adjust the frosting consistency with additional eggnog as needed to achieve spreadable texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
