Eggnog Sugar Cookies

Step 1

Preheat oven to 350F.

Step 2

Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Step 3

In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes. Add the eggnog and rum extract and beat until combined.

Step 4

In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Slowly beat the dry ingredients in the butter mixture until fully incorporated.

Step 5

Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets. Press a maraschino cherry into the center of each cookie dough ball.

Step 6

Bake for 8-10 minutes, until just lightly golden brown on the edges.

Step 7

Allow the cookies to cool completely before adding the optional drizzle.

Step 8

To make the drizzle, combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.

Step 9

Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies. Allow the drizzle to set before eating or storing.