Ingredients
Method
Preparation
- Preheat oven to 300 degrees Fahrenheit.
- Line cookie sheets with parchment paper.
- In a small bowl, combine the flour, baking powder, cinnamon, and nutmeg.
- In a large bowl, cream the sugar and softened butter using an electric mixer.
- Add the eggnog, vanilla, and egg yolks, beating at medium speed until smooth.
- Gradually add the dry ingredients to the wet ingredients and beat at low speed just until blended.
Baking
- Using a small ice cream scoop, measure the dough and drop by teaspoons onto the prepared cookie sheets, leaving 1 inch between each cookie.
- Sprinkle lightly with additional nutmeg.
- Bake at 300 degrees for 20-23 minutes or until the bottoms turn light brown.
- Allow the cookies to cool slightly before transferring to a wire rack.
- Leave the cookies on a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months; thaw at room temperature before serving. Use room-temperature butter and yolks for smooth mixing, and avoid overbeating after adding flour.