Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon ground nutmeg (2.5ml)
  • ¼ teaspoon ground cinnamon (1.25ml)
  • 1/4 teaspoon salt (1.25ml)
  • 2 ½ cups (312g) all-purpose flour, plus more for dusting
  • 1/4 cup (60ml) Eggnog
  • 1 cup (2 sticks) unsalted butter, softened (226g) (for frosting)
  • 3-4 cups (360-480g) powdered sugar, sifted (for frosting)
  • 1/4 cup (60ml) Eggnog (for frosting)
  • 1 teaspoon vanilla extract (5ml) (for frosting)
  • 1/4 teaspoon ground nutmeg (1.25ml) (for frosting)
  • Pinch of salt (for frosting)
  • Optional: Pinch of ground cinnamon (for frosting)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (About 3-5 minutes.)
  2. Beat in the egg, vanilla extract, nutmeg, cinnamon, salt and eggnog until well combined.
  3. Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight). This is essential for preventing spreading!
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  6. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
  7. Place cookies on prepared baking sheets, leaving a little space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  8. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. While the cookies are cooling, make the buttercream. In a large bowl, cream together the softened butter until light and fluffy. Gradually add the powdered sugar, alternating with eggnog, until the frosting reaches desired consistency. Beat in vanilla extract, nutmeg, and salt.
  10. Once the cookies are completely cool, frost them with the eggnog buttercream. Decorate as desired with sprinkles, cinnamon sticks, or a dusting of nutmeg.