Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Beat in the eggs and eggnog, mixing until well combined.
- Whisk together the flour, baking powder, cinnamon, and nutmeg in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until just blended.
- Scoop tablespoon-sized dollops of dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 10-12 minutes, or until edges are golden and centers are set but soft. Let cool.
- Beat the cream cheese with powdered sugar until fluffy, then add vanilla and heavy cream until your desired consistency is reached.
- Frost the cooled cookies generously with the creamy frosting.
Notes
For a richer flavor, consider substituting coconut oil for the butter for a dairy-free option. Chill the dough for 30 minutes in warm weather to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian