Ingredients
The following ingredients have 24 Servings
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup butter - room temperature
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 3/4 cup granular sugar
- 1 egg
- ¼ cup eggnog
- Topping:
- ¾ cup granular sugar
- 1 ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- Glaze
- 1 cups powdered sugar
- 1/4 cup eggnog
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
Instruction
- Make cinnamon sugar topping first and set aside.
- Mix together flour, baking soda, baking powder, nutmeg, salt and cream of tartar. Set aside.
- In a separate bowl, cream room temperature butter and vanilla extract together. Add sugar and mix until fluffy. Add eggs, eggnog and mix well.
- Stir in dry ingredients. Stir until just combined. Do not over mix.
- Scoop out 1 inch balls and place on a parchment-lined baking sheet, with rim, that will fit on your refrigerator shelf.
- After you scooped out the dough into one inch balls, using your hands, roll each scoop in a perfect ball shape.
- Roll each cookie dough ball through the sugar mixture to coat and put back on the cookie sheet. Refrigerate for 1 hour.
- When ready to bake, preheat oven to 350 degrees. Bake 8-10 minutes. Allow 5-10 minutes to cool before removing them from the baking sheet.
- To make glaze: Mix powdered sugar, nutmeg and cinnamon together. Add eggnog and stir together until smooth. Drizzle over cooled cookies and let set up until dry. Drizzle with glaze when completely cool.
