These cookes from A Kitchen Addiction are soft, pillowy, filled with chai spices and topped with a sweet eggnog buttercream The warmth of cinnamon and nutmeg brings out the eggnog flavor in the cookies, making the traditional holiday drink the main flavor.
For the Cookies:
- 2 1/4 Cup flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 2 Teaspoon cinnamon
- 1/2 Teaspoon nutmeg
- 1/4 Teaspoon ginger
- 1/4 Teaspoon cloves
- 1/8 Teaspoon cardamom
- 1/8 Teaspoon fresh ground black pepper
- 3/4 Cup butter, softened
- 1/2 Cup sugar
- 1/3 Cup brown sugar
- 2 egg yolks
- 1 Teaspoon vanilla extract
- 1/2 Cup eggnog
For the Frosting:
- 1 Cup confectioner’s sugar
- 2 Tablespoon butter, softened
- 1 Tablespoon plus 1 teaspoon eggnog
- 1/4 Teaspoon nutmeg
Preheat oven to 325. Line cookie sheets with parchment paper or a baking mat.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and black pepper. Set aside.
In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add in egg yolks and vanilla. Beat until creamy. Carefully beat in eggnog.
Add dry ingredients to wet ingredients and beat until just combined.
Drop by heaping teaspoon full onto prepared cookie sheets. Bake for 15-20 minutes, or until bottoms just start to turn golden brown.
Immediately transfer cookies to a paper towel covered flat surface. Allow to cool.
Prepare frosting while cookies are cooling. Beat together confectioner’s sugar, butter, 1 tbsp eggnog and nutmeg until smooth. Add remaining teaspoon of eggnog to thin out the frosting.
Frost cooled cookies and serve.