First, use the measuring cup and spoons to measure out all of the cookie ingredients. Preheat the oven to 350°F.
Next, in a medium mixing bowl, combine the flour, baking powder, nutmeg, cinnamon, and salt.
Mix the ingredients with a blending whisk.
Next, separate the egg yolks from the egg whites into separate small bowls.
Keep the bowl with the egg yolks.
Then, add in the eggnog, vanilla extract, and eggnog extract.
Combine the ingredients with a clean blending whisk.
In a separate large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
Beat the ingredients together with a hand mixer.
Next, pour the egg mixture into the large bowl of butter and sugar.
Beat the ingredients together again with the hand mixer.
Then, add ½ the dry ingredients into the wet.
Mix on low to keep the flour from flying out everywhere.
Add the remainder of the flour mixture.
Mix the dough one more time to completely incorporate all the ingredients.
Then, line a baking sheet or 2 with sheets of parchment paper.
Use a dough scoop to scoop rounded cookie dough balls, spread out, over the lined baking sheet.
Bake the eggnog cookies for 10-12 minutes. Let them cool completely before decorating.
Making the Gingerbread Men
First, measure out the cookie topper ingredients.
Then, add the white candy melts and the nutmeg to the candy melt pot.
Melt them together while continuously stirring with a silicone spatula.
Then, place the Christmas silicone molds on a small baking sheet to keep them completely flat.
Spoon the melted white chocolate into the molds. Tap the tray to remove any air bubbles and scrape away the excess chocolate with a cake spatula.
Then, freeze the Christmas chocolates, completely flat, for 10 minutes.
Gently remove the hardened chocolates from the molds. I like to use disposable gloves to keep the chocolates from melting from the heat from my hands.
Next, use a food brush to apply the pink glitter dust to each of the chocolate gingerbread men.
Place a dot of melted chocolate in the middle of each cooled cookie. Then, immediately stick the gingerbread men to the cookies while the chocolate dots are still wet.
Finally, serve and enjoy!
Video
Notes
How to Store Eggnog CookiesTo store eggnog cookies: transfer them to an airtight container lined with paper towels. Stack the cookies in between layers of wax paper. Store at room temperature for up to 5 days. To freeze eggnog cookies: wrap the cookies in plastic wrap, then again with kitchen foil and transfer them to a freezer-safe Ziploc bag and freeze for up to 3 months. Thaw before serving. Always label the date on the outside of the container.