1. Cream butter and sugar together for 5–7 minutes until light and fluffy.
2. Add the eggnog and eggs and beat until well combined.
3. Add dry ingredients to wet ingredients and mix until smooth.
4. Make balls about 2 Tbsp in size, roll in granulated sugar and place on cookie sheet covered in parchment paper.
5. Bake at 350° F for about 10 minutes or until edges start to brown.
6. Allow cookies to cool for 1–2 minutes on cookie sheet, then transfer to a cooling rack to finish cooling

Great recipe for a cookie exchange. Don't double this recipe without first checking if your bowl is big enough!