• Instructions

Eggnog Cookies:

• Preheat oven to 350 degrees and line baking sheets with parchment paper, set aside.
• In a medium mixing bowl, whisk together the flour, salt, cinnamon, nutmeg and baking powder and set aside
• In a large mixing bowl, using mixer, beat together the butter, vanilla and sugars together until mixed well.
• Beat in the eggs, one at a time mixing in between each addition and then add the eggnog, and mix until combined.
• Gradually add the flour mixture and mix well until fully combined. Dough will be very wet, like cake batter.
• Using a small cookie scoop, drop scoops of cookie dough onto parchment lined baking sheets. 12 to a sheet.
• Bake for 12-15 minutes, but do not over-bake. You can touch the tops with a fingertip to see if they are set.
• Remove from oven and let cookies cool.
• Transfer to baking wire rack and make glaze.

Eggnog Glaze

• In a small mixing bowl, add the eggnog, nutmeg and powdered sugar together and whisk together until you get a smooth glaze.
• Using a spoon, drop some glaze on each cookie and take the bottom on spoon to smooth the glaze out if you need to.
• Add sprinkles if desired.
• Allow icing to dry on the cooling rack for 2-3 hours until the icing starts to firm up. It's best not to stack these cookies after they are iced.
• These soft cookies should be stored in an airtight container, either in a single layer for iced or decorated cookies or with layers separated by a sheet of parchment paper to prevent sticking.