Cooking Instructions

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside.
• Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy.
• Add the egg and vanilla extract mix until well combined.
• Add the eggnog and mix until well combined.
• Add the dry ingredients and mix until the dough is well combined.
• Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
• Bake cookies for 9-11 minutes. Remove just as the edges begin to turn golden. Don’t over bake.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
• If using the icing, combine the powdered sugar, 2 tablespoons of eggnog and nutmeg in a small bowl and whisk to combine. Add additional eggnog, as needed.
• Drizzle the icing over the cookies and allow to dry.
• Store the cookies in an airtight container at room temperature. Cookies should stay soft and chewy for 3-4 days.