Step 1

In a medium bowl, whisk together flour, cornstarch, cinnamon, and salt.

Step 2

In mixer bowl, cream butter, eggnog and icing sugar together until smooth and fluffy. About 2 minutes.

Step 3

Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together. Be careful not to overmix.

Step 4

Roll dough between two pieces of parchment paper to about 1/4" - 1/2" thickness depending on your preference. Refrigerate rolled out dough for at least 1 hour.

Step 5

Once chilled, preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about 1/2 inch apart.

Step 6

Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.

Step 7

Re-roll the remaining dough and continue cutting until all the dough is used up.

Step 8

Whisk icing sugar and ground cinnamon into eggnog until it becomes smooth and creamy. Once cookies have cooled, place on parchment paper and use a spoon to drizzle or spread glaze over each one. Top with sprinkles, cinnamon sugar or sanding sugar as desired. Allow the glaze to harden (approximately an hour) before serving.