Ingredients

The following ingredients have 12 Servings
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground nutmeg (plus extra for topping)
  • 1/2 teaspoon kosher salt
  • Pinch ground cloves
  • ¾ cup unsalted butter softened to room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 2 egg yolks
  • ½ cup eggnog
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons eggnog
  • 1 tablespoon light corn syrup

Instruction

  • In a medium bowl whisk together the flour, baking soda, cinnamon, cream of tartar, nutmeg, cloves, and salt; set aside for a few minutes.
  • Using a stand mixer with the paddle attachment or a hand mixer cream butter, sugar, and brown sugar until light and fluffy; approximately 2 minutes. Reduce mixer to low and add egg yolks; mixing just until incorporated.  Add the eggnog and vanilla extract mixing on low just until combined.  Add the flour mixture in 3 intervals mixing on low just until incorporated; scraping down the side of the bowl and beaters when needed.  Cover and refrigerate the dough for 1 1/2-2 hours.
  • Lightly butter your hands and roll the dough into a little less than 1-inch balls.  Place on parchment-covered baking sheets 2 inches apart.  Bake at 350 degrees for 9-10 minutes or until the cookies are lightly browned.  Fully cool before glazing.
  • Meanwhile in a small bowl whisk together the powdered sugar, eggnog, and corn syrup.  Using a table knife or spatula spread the glaze and sprinkle with a very small pinch of nutmeg or cinnamon.