Happy National Cookie Day!

I don’t make cookies often really, but these frosted eggnog cookies were the favorite ones I made last Christmas, so they’re making an encore! Everyone in Nathan’s office was very pleased, and the ladies at the gathering I took them to, raved about the eggnog addition. They are so easy and ever so soft! The fresh nutmeg is warming and the eggnog makes these cookies festive. Much lighter than the traditional sugar cookie, these are fluffy and have a very tender crumb. They are perfect for the holidays. You’ll be smitten by these cookies even if you’re not an eggnog lover. The frosting is incredible, and the dough is foolproof – never bakes flat. I’m sharing my favorite recipe which uses yogurt instead of extra butter. Doesn’t that mean we can eat these cookies for breakfast? hah!

Frosted Eggnog Cookies

6 tablespoons butter, softened

3 tablespoons yogurt (plain/vanilla/Greek yogurt)

1 1/2 cups sugar

1/2 cup eggnog

1 teaspoon vanilla

2 egg yolks

2 1/4 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg (freshly ground makes a big difference)

Frosting: 1 cup powdered sugar + 2 tablespoons eggnog

Freshly ground nutmeg to sprinkle over the frosted cookies (optional)

Preheat the oven to 300 degrees. In a bowl, cream the butter, yogurt, and sugar until smooth. Add the eggnog, vanilla and egg yolks. Mix well and add the dry ingredients. Mix only until combined (not overbeating it!). On a cookie sheet lined with parchment paper (or greased), drop cookie dough by rounded teaspoons. Bake for 20-25 minutes until bottoms are lightly browned. Transfer to a cool surface immediately to allow cookies to cool. Mix powdered sugar and eggnog in a small bowl and dip the cookies face down into the frosting. It makes 48 small cookies.

with love. Damaris