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For the Cookies:

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 cup full-fat eggnog

1 teaspoon pure vanilla extract

For the Icing:

1 1/4 cups powdered sugar

2–3 tablespoons eggnog

Pinch of ground nutmeg (for garnish)

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1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

4. Add the egg, eggnog, and vanilla extract to the butter mixture and beat until fully combined.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Do not overmix.

6. Cover the dough and chill in the refrigerator for at least 1 hour.

7. After chilling, scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 11–13 minutes, or until the edges are lightly golden and the centers look just set.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. In a small bowl, whisk together powdered sugar and eggnog to make the icing. Adjust consistency by adding more eggnog if needed.

11. Dip or drizzle cooled cookies with icing. Optionally sprinkle with a pinch of nutmeg while icing is wet.

12. Allow icing to set for about 30 minutes before serving or storing.

Do not skip chilling the dough—this helps the cookies keep their shape and stay soft.

Use freshly grated nutmeg for the best flavor.

Let cookies cool completely before icing to prevent melting.

Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.