Cranberry Spice Cookies with Eggnog Icing
Ingredients
The cookie dough
-
1
cup
unsalted butter, softened to room temperature
-
¾
cup
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
1½
teaspoons
ground cinnamon
-
¼
teaspoon
ground cardamom
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
salt
-
2¼
cups
all-purpose flour
-
¾
cup
finely chopped dried cranberries
Eggnog icing
-
1
cup
confectioners’ sugar
-
2-3
tablespoons
eggnog
-
¼
teaspoon
pure vanilla extract
-
pinch
ground cinnamon
-
pinch
salt
Instructions
- Beat the butter until smooth and creamy.
- Add confectioners' sugar and mix until creamy.
- Incorporate vanilla extract, cinnamon, cardamom, nutmeg, salt, flour, and cranberries until combined.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll the dough into balls and place them on the baking sheets.
- Bake until golden brown on the edges, about 14-15 minutes.
- Cool the cookies on a wire rack.
- Prepare the icing by whisking together the icing ingredients.
- Dip or drizzle the icing over the cooled cookies.
Nutrition Facts (estimated)
Servings
3 dozen
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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