Ingredients
Instructions
Eggnog Caramel
- Add the sugar to a medium saucepan over medium heat, stir continuously with a spatula. Be patient, it will take a little bit to melt but you want to take it low and slow.
- Once it has melted into a light brown sauce, quickly whisk the room temp butter 1 tablespoon at a time.
- Add in eggnog. If your caramel seizes up and hardens, keep whisking over low heat, it may take a few minutes but be patient it will come back together.
- Allow to cool to room temperature and set aside for later. Store any leftovers in the refrigerator.
Eggnog Cookies
- Preheat oven to 350F.
- In a small bowl combine the sugar mixture for rolling the dough. Set aside.
- In a large bowl combine butter, brown sugar, and granulated sugar. Mix until light and fluffy.
- Add in egg, eggnog, and vanilla extract. Mix to combine.
- Add in flour, spices, baking soda, and baking powder. Mix to combine.
- Scoop out 12 equally sized cookies and roll into sugar mixture from earlier. Set onto a prepared baking sheet.
- Bake for 10-12 minutes. Allow to cool on baking sheet for 10 minutes.
- While cookies are baking make frosting. Combine butter, powdered sugar, cinnamon, and nutmeg in a large bowl. Mix until well combined. Add in eggnog 1 tablespoon at a time until the desired consistency is reached.
- Once cookies are fully cooled, pipe a buttercream border around the edge of half of the cookies. Fill the center with eggnog caramel, and top each with remaining unfrosted cookies.
