Ingredients
Scale
For the cookies:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) eggnog, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 3–4 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- Pinch of ground nutmeg for garnish
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined. Pour in the eggnog and mix again until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies soft.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Preheat the oven and bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop tablespoon-sized scoops of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the eggnog and vanilla extract until smooth and spreadable.
- Frost and garnish: Once the cookies are completely cool, spread a layer of frosting on each one. Sprinkle with a pinch of ground nutmeg for a festive touch.
Notes
- Chill the dough for easier handling and to prevent the cookies from spreading too much while baking.
- Use room-temperature ingredients for a smoother batter.
- Store the frosting in the fridge if you’re not using it immediately, but let it soften slightly before spreading.
- Allow the cookies to cool completely before frosting to avoid melting the frosting.
- For even baking, use an oven thermometer to ensure the correct temperature.