Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (180°C). Line your baking sheets with parchment paper.
- Whisk together the dry ingredients in a large bowl: flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Cream together the butter and sugar in another bowl until light and fluffy, about 2-3 minutes.
- Incorporate the egg and vanilla into the creamed mixture, beating until smooth.
- Mix in the eggnog until fully combined.
- Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
- Using about 2 tablespoons of dough, roll into balls and roll in additional sugar.
- Place on baking sheets, spacing them a couple of inches apart.
- Bake for 9-11 minutes until edges turn golden brown. Let cool for 4-5 minutes, then transfer to a wire rack.
- Prepare the icing by whisking together powdered sugar, eggnog, and nutmeg, then drizzle over cooled cookies.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days.