Eggnog Cookies
Servings: 36 cookies
Calories:
Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon kosher salt
- 2 teaspoon bourbon
- 1 egg
- ½ cup eggnog
For the glaze
- 2 cups powdered sugar
- 2 teaspoon bourbon
- 2 tbs eggnog
- freshly grated nutmeg and/or colored sanding sugar, for garnish (optional)
Instructions
To make the cookies
- In a medium-sized bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Set the bowl aside.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the bourbon, egg, and and eggnog. Beat until combined. Scrape the sides of the bowl as necessary.
- Bit by bit, add the flour mixture and mix until combined. Again, scrape down the sides of the bowl as needed.
- Refrigerate the cookie dough for at least 3 hours.
- Scooped the dough, using a ~1.5 tbs cookie scoop, onto parchment paper-lined baking sheets.
- Preheat the oven to 350 degrees F. Bake 9-11 minutes or until the cookies are golden around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.
To make the glaze
- Combine the powdered sugar, bourbon, and eggnog in a small bowl. Stir until the glaze comes together.
- Drizzle over the cooled cookies and top with some freshly grated nutmeg and/or colored sanding sugar, if desired.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg