- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup full fat eggnog
- 1 egg
- 3 ¾ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. freshly grated nutmeg plus a little more for garnish
- 1 1/2 cups powdered sugar (maybe more or less)
- ¼ cup eggnog (maybe more or less)
- 1 tsp. light Karo Syrup
In your stand mixer, beat the butter and sugar. Add eggnog and egg and mix until well combined.
Add flour, baking powder, baking soda, salt, and nutmeg. Mix on low until combined. Do not over mix.
Chill dough at least 1 hour before making cookies. It will be soft and sticky!
Preheat oven to 350 F. Line baking sheets with parchment paper.
Scoop cookie dough onto baking sheets and bake for 10 minutes or until tops are golden. Flatten the tops with the bottom of a glass cup and let cook on a wire rack.
Ice only before serving or the icing gets wrinkly. Trust me.