parenthesis measurements:

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For cookies:

2 cups (1 ¼ cups) granulated sugar (½ cup)

1 cup (¾ cup) butter (room temperature) (1 cup)

1 cup (½ cup) eggnog (room temperature) (1 cup)

1 tablespoon (1 teaspoon) pure vanilla extract (1 tablespoon)

4 (2) egg yolks (2 egg yolks)

1 teaspoon fresh grated nutmeg (plus more for garnish) (1 teaspoon)

3 cups (2 ¼ cups) all-purpose flour (3 cups)

2 teaspoon (1 teaspoon) baking powder (1 teaspoon)

1 teaspoon (½ teaspoon) cinnamon (2 teaspoons)

½ teaspoon kosher salt (½ teaspoon)

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For eggnog drizzle:

1 ½ cups powdered sugar

6 tablespoons (3 tablespoons) eggnog

1 teaspoon pure vanilla extract

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1. Preheat oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper. Set aside.

2. Combine flour, baking powder, cinnamon and nutmeg in a medium bowl. Mix well with a whisk.

3. In the bowl of an electric mixer on medium speed, cream sugar and butter until light and fluffy, about 3 minutes.

4. Slowly add egg yolks, vanilla, and eggnog; beat on medium speed until you have a smooth consistency.

5. Slowly add flour mixture and mix on low speed until combined.

6. Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart. Push middle down with back of spoon and sprinkle with nutmeg.

7. Bake for 13-15 minutes until slightly golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.

8. Meanwhile, prepare the eggnog drizzle in a medium bowl. Combine the powdered sugar, eggnog and vanilla. Whisking until well combined and smooth.

9. Drizzle over cookies and then sprinkle with fresh grated nutmeg.