Ingredients
2½cupsall-purpose flour
2½tspbaking powder
¾tspnutmeg
½tspsalt
½tspcream of tartar
½tspground cinnamon
¼tspground cloves
¼tspground ginger
16tbspunsalted butter,softened
1cupbrown sugar
½cupgranulated sugar
1ozcream cheese,softened
1egg
2large egg yolks,hard cooked and pressed through a fine mesh strainer
2tspvanilla extract
⅓cupeggnog
4tbspunsalted butter,softened
2¼cupspowdered sugar,divided
4ozcream cheese,softened, cut into 8 pieces
1tspvanilla extract
¼tspground nutmeg
¼tspground cinnamon
1tbspeggnog
Preparation
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick liner and set aside.
In a large bowl, whisk together the flour, baking powder, nutmeg, salt, cream of tartar, ground cinnamon, ground cloves and ground ginger. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter, sugars and cream cheese for 2 to 3 minutes or until light and fluffy.
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.
Drop dough by the heaping tablespoon at least 3 inches apart on prepared baking sheets, about 6 pieces per sheet. Bake for 12 to 15 minutes or until the tops are set.
Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.
Beat butter and 1½ cups of powdered sugar with handled mixer at medium-high speed for about 2 to 3 minutes or until creamed together and light and fluffy. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
Add vanilla, ground nutmeg, ground cinnamon and eggnog and beat to combine. Beat in remaining powdered sugar. Add additional eggnog, if needed, a teaspoon at a time to reach desired consistency.
Evenly spread frosting on cooled cookies. Garnish cookies with crushed candy canes or ground nutmeg if desired.
