Eggnog Cookies

Name: Eggnog Cookies
Ingredients: 3/4 cup (6 oz.) salted butter, softened; 3/4 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large egg yolks; 1/2 cup refrigerated eggnog; 1 teaspoon vanilla extract; 2 1/4 cups (about 9 5/8 oz.) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon table salt; 1/4 teaspoon ground nutmeg, plus more for garnish; 1/4 teaspoon ground cinnamon

11 ingredients

4 steps

Ingredients

3/4 cup (6 oz.) salted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large egg yolks
1/2 cup refrigerated eggnog
1 teaspoon vanilla extract
2 1/4 cups (about 9 5/8 oz.) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg, plus more for garnish
1/4 teaspoon ground cinnamon

Directions

1

Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar and brown sugar, and beat until light and fluffy, about 3 minutes. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in eggnog and vanilla until incorporated.
2

Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a small bowl. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until incorporated. Using a 1 1/2-tablespoon cookie scoop, drop dough 2 inches apart onto parchment paper-lined baking sheets.
3

Bake in preheated oven until cookies are very lightly browned around edges, 11 to 12 minutes. Cool cookies on baking sheets on a wire rack 5 minutes. Remove cookies to wire racks to cool completely, about 30 minutes.
4

Spread top of each cookie with about 2 teaspoons Eggnog-Bourbon Buttercream, and, if desired, sprinkle with nutmeg. Store cookies in an airtight container for up to 3 days.