Easy Eggnog Cookies Recipe

🧂 Ingredients

• 1-1/4 cups unsalted butter

  softened
• 1 cup granulated sugar

  preferably unbleached
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon eggnog
• 2 teaspoons vanilla extract
• 3-1/4 cups unbleached all-purpose flour
• 1 cup powdered sugar
• 1 tablespoon eggnog
• 1 teaspoon vanilla extract

Instructions

• 1 In a large bowl, beat the softened butter for about 30 seconds. Add the sugar,
  baking powder, nutmeg, cinnamon, and salt. Beat until well combined. Mix in the
  egg and eggnog. Add the vanilla extract, and continue to mix until well
  combined.
• 2 Slowly add the flour, about 1 cup at a time. Mix just until all ingredients are
  combined, scraping the side of the bowl if necessary. Divide the dough in half
  and form each portion into a disc. Wrap in plastic wrap and refrigerate for at
  least an hour or overnight.
• 3 To bake, preheat the oven to 375 degrees. Line two baking sheets with parchment
  paper. Begin with one disc of the dough. Roll dough out onto a lightly floured
  surface to about 1/4-inch thickness. Cut the dough with a cookie cutter. Using a
  thin metal spatula, transfer the cookies to baking sheets. Bake for
  approximately 7-8 minutes, until the bottoms and edges are slightly golden.
  Transfer to a wire rack to cool. If desired, reroll scraps and repeat this
  process.
• 4 Once cookies are cooled, whisk together the glaze ingredients in a small bowl.
  If necessary, add additional powdered sugar or eggnog to get the desired
  consistency. Using a small spatula or back of a spoon, spread the cookie tops
  with the glaze. Let the cookies fully dry.
• 5 Store in an airtight container for up to three days, or freeze.

Nutrition Info