FOR THE COOKIES – 6 Tbsp butter, room temperature – 1/3 cup (76g) granulated sugar – 1/4 cup (64g) packed brown sugar – 1 large egg yolk, room temperature – 1 tsp vanilla extract – 1/2 cup (135g) eggnog, room temperature – 1 1/4 cup (195g) white whole wheat flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/4 tsp ground nutmeg – 1/2 tsp ground cinnamon
FOR THE EGGNOG GLAZE – 3/4 cup (210g) powdered sugar – 1/4 cup (50g) eggnog – 1/4 tsp ground cinnamon – 1/8 tsp ground nutmeg – 1/2 tsp vanilla extract
FOR THE COOKIES 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and spray with nonstick cooking spray. 2. Cream butter and sugars until combined. 3. Add egg yolk, vanilla, and eggnog. Stir until mixed.Scrape the sides of the bowl! The mixture will look a little chunky after mixing. 4. In a small bowl, whisk flour, baking powder, baking soda, salt, and spices. 5. Slowly combine dry ingredients with wet ingredients and mix until combined. 6. Using an ice cream scoop or Tablespoon, scoop ~2 Tbsp of dough and place ~2″ apart on prepared baking sheet. 7. Bake 8-10 minutes, or until edges turn golden brown. 8. Make the glaze while cookies cool.
FOR THE GLAZE 1. Whisk all ingredients in a medium bowl. 2. Using the whisk, drizzle glaze over cooled cookies. 3. Let glaze dry (~10 minutes) and enjoy!