Cranberry Spice Cookies with Eggnog Icing Recipe

1. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for about 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar then beat on medium-high speed until creamy and combined.

2. Add the vanilla extract, cinnamon, cardamom, nutmeg, salt, flour, and dried cranberries and beat on medium speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick and a little crumbly.

3. Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)

4. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Roll the cookie dough into balls, about 1 scant tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.

6. Bake the cookies for about 14 to 15 minutes until golden brown on the bottom edges and just barely browned on top.

7. Allow the cookies to cool for about 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to touch before dipping in icing.

Icing:

1. Whisk the confectioners’ sugar, 2 tablespoons of eggnog, vanilla, and cinnamon together. It will be very thick. Whisk in the remaining tablespoon of eggnog. Taste. Add a pinch of salt if desired. Add more confectioners’ sugar to thicken or more eggnog to thin out, if desired.

2. Dip cookies in icing and/or drizzle on top. If desired, sprinkle extra cinnamon on top of the icing. If coated lightly, the icing will set after a few hours.