• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Yield: 30 – 40 cookies depending of the size of the scoop

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon fresh grated nutmeg
• 1 teaspoon cinnamon
• 1 1/2 stick (6 ounces) unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup eggnog
• 1/2 cup white chocolate chip
• Glaze
• 3 tablespoons eggnog
• 1 1/2 cups powdered sugar

Directions

1. Preheat the oven to 350 degrees F.
2. Line 2 baking sheets with parchment paper or silpats.
3. Whisk together the flour, baking soda, salt, nutmeg and cinnamon.
4. In the bowl a stand mixer with the paddle attachment, cream the butter, white sugar and brown sugar together until light and fluffy. Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
5. Alternate between the flour mixture and eggnog, adding until all of the ingredients are incorporated.Add the chocolate chip.
6. Scoop the cookie dough onto the prepared baking sheets. I used a 2 tablespoons scoop. Allow to chill for 15 minutes.
7. Whisk together the glaze ingredients and set aside.
8. Bake the cookies for 15 minutes, or until the edges are just starting to brown.
9. Transfer the cookies to a cooling rack. Once the cookies have cooled down, brush with glaze.
10. Garnish with cinnamon sugar.