Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup eggnog
- 3–4 tablespoons granulated sugar (for rolling, optional)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until well combined.
- Add eggnog and mix until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop dough into balls and roll in additional sugar if desired.
- Place cookies on prepared baking sheets and bake for 10–12 minutes, or until lightly golden around the edges.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use store-bought eggnog for best results. Cookies can be rolled in sugar for a snickerdoodle-like finish. For a softer cookie, slightly underbake.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 9
- Sodium: 100
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 1
- Cholesterol: 20