Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure they bake evenly.

Step 2: Prepare the Cookie Dough

In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. You can use a hand mixer or stand mixer for this step, or you can do it by hand with a wooden spoon if you prefer. The butter and sugar should be well combined, and the mixture should appear light and airy.

Next, add the egg yolk, vanilla extract, and eggnog to the mixture. Continue to beat until smooth. The addition of eggnog will give the dough its characteristic flavor and make the cookies soft and tender.

In a separate bowl, sift together the all-purpose flour, nutmeg, cinnamon, and pinch of salt. If you’re using cornstarch, add it here to help the cookies have an extra melt-in-your-mouth texture. Gradually add the dry ingredients to the butter mixture in batches, stirring to combine.

Once the dough begins to come together, use your hands to knead it into a soft ball. Be careful not to overwork the dough; it should be smooth and slightly sticky. If the dough is too soft to handle, you can refrigerate it for about 15 minutes to firm it up.

Step 3: Shape the Cookies

Take small portions of the dough and roll them into 1-inch balls. Place the balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. If you’d like a more traditional meltaway appearance, you can flatten each ball slightly with your fingers or the back of a spoon.

Since these cookies have a delicate texture, you don’t want them to spread too much during baking. If you prefer a more uniform shape, you can refrigerate the cookies for 10-15 minutes before baking. This helps the dough firm up and prevents excessive spreading.

Step 4: Bake the Cookies

Place the baking sheets in the preheated oven and bake for about 12-14 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake, as you want these cookies to maintain their meltaway texture. They should still be soft when they come out of the oven, but they will firm up as they cool.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Eggnog Glaze (Optional)

While the cookies are cooling, you can prepare the eggnog glaze (if desired). In a small bowl, whisk together the powdered sugar and eggnog until smooth. You want the glaze to be thick enough to drizzle but not too runny. If the glaze is too thin, add more powdered sugar to thicken it.

Drizzle the glaze over the cooled cookies and sprinkle a pinch of nutmeg on top for an extra touch of flavor and decoration.

Step 6: Dust with Powdered Sugar

For a classic look, you can also dust the cookies with a light coating of powdered sugar once they are completely cool. This step enhances the cookies’ delicate appearance and adds a bit of sweetness without overwhelming the eggnog flavor.

Step 7: Serve and Enjoy

Your Eggnog Meltaway Cookies are now ready to be enjoyed! Serve them at your next holiday gathering, or store them in an airtight container to keep them fresh for up to 1 week. These cookies also make an excellent homemade gift when placed in a decorative tin or jar.