2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
1/2 tsp EACH salt, cream of tartar, cinnamon
1/4 tsp EACH ground cloves, ground ginger
Wet Ingredients:
16 tablespoon unsalted butter softened*
1 cup packed brown sugar
1/2 cup granulated sugar
1 oz. Cream Cheese softened*
1 egg
2 large hard cooked egg yolks pressed through fine mesh strainer
2 teaspoons vanilla extract
1/3 cup eggnog
Eggnog Cream Cheese Frosting:
4 tablespoons unsalted butter softened*
2 1/4 cups Powdered sugar
4 oz. softened cream cheese cut into 8 pieces**
1 teaspoon vanilla extract
1/4 tsp EACH ground nutmeg, ground cinnamon
1-2 tablespoons eggnog
Garnish: crushed candy canes
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick liner and set aside. Whisk together all of the Dry ingredients in large bowl. Set aside. Using a stand mixer fitted with paddle attachment, beat butter, sugars and cream cheese until light and fluffy, 2-3 minutes. Beat in whole egg just until combined. Add egg yolks, vanilla extract and eggnog and beat just until combined. With mixer on low, slowly add flour mixture and beat just until combined– don’t overmix! Refrigerate 30 minutes. Drop dough by the heaping tablespoon at least 3 inches apart on prepared baking sheets (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting. EGGNOG CREAM CHEESE FROSTING: Beat butter and 1 1/4 cups sugar with handled mixer at medium speed until light and fluffy, about 1 minute. Increase speed to medium-high and add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla, nutmeg, cinnamon and eggnog and beat to combine. Beat in remaining 1 cup powdered sugar. Add additional eggnog, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting on cooled cookies. Garnish with crushed candy canes if desired.