A pinch of spice and a hearty dose of bourbon in both the cookie and the buttercream frosting is what gives these cookies a boozy kick – without having to share your holiday stash of eggnog.


For the Cookies:

  • 1 1/3 cups (167 grams) flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp nutmeg, plus more for garnish from Rodelle Baking Set
  • 1/4 tsp salt
  • Pinch of cinnamon
  • 1/2 cup (113 grams or 1 stick) butter, room temperature
  • 3/4 cup (135 grams) sugar
  • 2 tbsp bourbon
  • 1/4 tsp Rodelle Vanilla Extract
  • 1 egg

For the Frosting:

  • 6 tbsp (85 grams or 3/4 stick) butter, very soft
  • 1 1/4 cups (125 grams) powdered sugar
  • 1 tbsp bourbon

Make Cookies:

  1. Preheat oven to350°F.
  2. Line a baking sheet with parchment. Whisk together flour, baking powder, spices, and salt. Set aside.
  3. Beat together butter and sugar until light and fluffy.
  4. Add egg and mix until combined, scraping down the bowl as necessary.
  5. Mix in bourbon and Rodelle Vanilla Extract - don’t if it looks curdled - then add the flour mixture and stir until fully incorporated.
  6. Scoop cookies onto the prepared sheet about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden.
  7. Let cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.

Make Frosting:

  1. Beat butter in a large bowl for a minute or two, then sift in powdered sugar and continue to mix for a few minutes more.
  2. Add bourbon and beat until the frosting is smooth.
  3. Generously spread each cookie with frosting and top each with a sprinkle of nutmeg.