Eggnog Cookies

A picky eater? No problems. Even if you don't like eggnog, you'll love this simple cookie. Whether you're making it for Santa or for yourself (no judgment here), this holiday recipe is the perfect way to celebrate the holiday season. Despite the fact that it's delicious without any bells and whistles, the rich, four-ingredient buttercream with eggnog and bourbon is what really gives this cookie its shine. Do you want something more savory? Now try this eggnog tea cookie.
Preheat the oven to 350°F. Beat the butter using a heavy-duty mixer with a paddle attachment on medium speed until creamy; gradually add the granulated sugar and brown sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks 1 at a time, whisking after each addition until smooth. Whisk together eggnog and vanilla until smooth.Whisk together the flour, baking powder, salt, nutmeg, and cinnamon in a small bowl. Using a mixer running at low speed, gradually add the flour mixture to the butter mixture, beating until smooth. Using a 1 1/2-tablespoon cookie scoop, place the dough 2 inches apart on baking sheets lined with parchment paper.Bake in the preheated oven until the cookies are lightly browned at the edges, 11 to 12 minutes. Cool cookies on baking sheets on a wire rack for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.Spread the top of each cookie with about 2 teaspoons of eggnog and bourbon buttercream and, if desired, sprinkle with nutmeg. Store cookies in an airtight container for up to 3 days.