- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp cloves
- 2 whole eggs
- 2 egg yolks
- 1/2 cup eggnog
- 1 Tbsp vanilla bean paste
- 3 Tbsp bourbon or dark rum, substitute 1/2 Tbsp rum extract for nonalcoholic
- 1 oz cream cheese softened
- 1 cup unsalted butter room temp
- 1 cup dark brown sugar
- 2 cups powder sugar
- 4 Tbsp eggnog
- 2 Tbsp bourbon or dark rum, substitute 1 tsp rum extract for nonalcoholic
- 2 tsp vanilla bean paste
In a large bowl, sift the flour, baking soda, baking powder, cream of tartar, salt and spices and set aside. In a liquid measuring cup, whisk the egg yolks, eggs, eggnog, dark rum and vanilla.
In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars and cream cheese. Mix until fluffy, about 2-3 minutes.
Scrape down the sides of the bowl, and return the mixer to low speed, pour in the eggs, eggnog and vanilla extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
Add in the flour mixture and beat on low speed until just combined. Remove from bowl, and scrape the bowl again to make sure everything is incorporated.
Line 2 baking sheets with parchment paper Using a 1 tablespoon scoop, drop dough at least 3 inches apart. Let the scooped dough sit in fridge for 2 hours.
Preheat the oven to 350 degrees. Bake for 13-15 minutes.
Let cool 5 minutes on baking sheet, then transfer to a cooling rack and let cool completely.
For the icing: Whisk together the reserved powdered sugar, eggnog, bourbon or rum (If using) and vanilla bean paste until smooth. Add additional eggnog if necessary to reach desired consistency.
To finish the cookies: Drizzle desired amount of glaze over the cookies.
-Recipe by Tara Walker