Eggnog Cookies

1 Measure the flour, baking powder, ground cinnamon, freshly grated nutmeg and kosher salt in a medium bowl. Whisk together, then set aside.
2 Cream the softened butter and sugar together in a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. This will take 2-3 minutes.
3 Crack the egg into the bowl with the wet ingredients. Add the vanilla, too, and blend until smooth, about 2 minutes.
4 Pour the eggnog into the wet ingredients. Gently mix until combined using a rubber spatula.
5 Sprinkle the dry ingredients into the wet ingredients. Mix until just combined.
6 Cover the bowl with plastic wrap, and refrigerate for at least two hours. (Your cookie dough can also chill overnight.)
7 Once the cookies have chilled, preheat the oven to 375F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
8 Scoop the cookie dough using a 1-tablespoon cookie scoop onto the prepared sheet pan. The cookie dough is quite soft, so be gentle. Give the cookies about 1.5-2 inches of space between each so that they can spread slightly as they bake.
9 Bake in the preheated oven for 9-10 minutes, or until golden brown and the edges just set.
10 Let them sit on the pan for 5-10 minutes, then transfer to a wire cooling rack. Let cool completely.
11 Mix the icing. Run the powdered sugar through a fine mesh strainer into a small bowl, and pour the eggnog on top. Add a pinch of salt. Stir to combine.
12 Transfer the icing to a piping bag and snip the tip. Drizzle it over the cookies in whatever pattern you like. Add additional freshly grated nutmeg as a garnish.
13 Enjoy with a glass of eggnog or milk.