Bourbon-spiked eggnog cookies with white chocolate chips and a sprinkle of raw sugar.
Total: 1 hour 30 minutes
1 cup brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg yolk
2 tablespoons brandy or bourbon (optional: if not using, substitute 1 tablespoon vanilla)
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups white chocolate chips
raw sugar, for sprinkling (optional)
1. Preheat your oven to 350°F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined. The mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your your vanilla.
2. In a medium-sized bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your white chocolate chips. Refrigerate your dough for 30 minutes or so, to firm it up.
3. Roll your dough into 2-tablespoon sized balls and place them about 2 inches apart on parchment-lined baking sheets and sprinkle with raw sugar, if you like. Bake for 11-13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container, at room temperature, for up to 5 days. These cookies will also freeze well for up to 3 months.