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Eggnog Snickerdoodles with Nutmeg Glaze

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Ingredients
  

Wet Ingredients

  • 1 C Unsalted Butter, COLD, cut into tablespoons
  • 1 C Granulated Sugar
  • 1/2 C Light Brown Sugar
  • 1 large egg
  • 1½ tsp Vanilla Extract
  • 1/2 C Eggnog
  • 1 tsp Rum Extract

Dry Ingredients

  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 C Cake Flour
  • 2-2¼ C All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

For Rolling

  • 1/2 C Granulated Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg

For the Icing

  • 3/4 C Powdered Sugar
  • 1-2 tbsp Eggnog
  • 1/2 tsp Nutmeg

Instructions
 

  • Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone mats.
  • Cut cold butter into tablespoon chunks, add to electric mixer. Beat on low until butter is somewhat softened.
  • Add sugars and cream on low until well combined.
  • Add egg, eggnog, vanilla extract, and rum extract. Mixed until well combined, scraping the sides and bottom of the bowl.
  • Sift together dry ingredients. Add to wet ingredients, turn mixer on low and mix until well combined.

For the Rolling:

  • Add sugar, cinnamon, and nutmeg to a separate bowl and mix.
  • Measure cookie dough into mounds (either 3oz for small or 5 oz for large cookies) and roll evenly in sugar mix. Place on sheet at least 2 inches apart (small cookies) or 3 inches apart for large cookies. Bake for 12-14 minutes or until tops have turned slightly golden brown.

For the Icing:

  • Mix powdered sugar, eggnog, and nutmeg in a bowl until well combined. Using a spoon, slowly drizzle the cookie with frosting.