For the cookies;
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3 cups all-purpose flour, plus more for dusting
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1 tsp baking powder
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1/2 tsp ground nutmeg
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1/4 tsp ground cinnamon
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1/4 tsp salt
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1 cup (2 sticks) unsalted butter, room temperature
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1 cup granulated sugar
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1 large egg
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1/4 store-bought eggnog
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1 tsp vanilla extract
For the glaze;
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2 cups confectioners' sugar
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1/4 cup store-bought eggnog, plus more as needed
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Red and green food coloring
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Sprinkles and sanding sugar, to decorate
Steps
1
In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar 2–3 min., until light and fluffy, scraping bowl as necessary. Beat in the egg, then the eggnog and vanilla until combined, reducing speed as necessary to prevent splashing. In batches, on low speed, slowly add dry ingredients and mix until combined. Divide dough into 2 disks, wrap each in plastic, and refrigerate 2 hours, or until firm.
2
Preheat oven to 350°F. Line 2 cookie sheets with parchment. Working with one disk at a time (keep the other refrigerated), unwrap dough and roll out on lightly floured surface to an even ¼-inch thickness. Cut into desired shapes using 2½–3-inch holiday cookie cutters, rerolling and cutting until all the dough is used. Arrange cookies on prepared sheets, spacing 1 inch apart. Repeat with the remaining disk of dough. Bake 10–12 min., until lightly golden, switching positions on racks halfway through. Let cool 5 min., then transfer cookies to a wire rack to cool completely.
3
When ready to decorate cookies, in a medium bowl, whisk confectioners’ sugar with eggnog and a pinch of salt to create a dippable glaze, adding more eggnog ½ tsp at a time if needed to reach desired consistency. Leaving a third of the glaze uncolored, divide remaining glaze between 2 additional bowls and color with red and green food coloring, respectively, whisking to combine. Dip cookie tops in glazes and set on a wire rack. Decorate with the sprinkles and sanding sugar, if desired, and let set until glaze hardens, about 15 min. Store cookies in an airtight container at room temperature for up to 5 days.
Tips
For more elaborate shapes, be sure to chill the dough for at least 30 min. after cutting them out (and before baking) to help them hold their shape.
