For The Cookie Dough:
- 1 1/2 cups (150 grams) old-fashioned rolled oats
- 3/4 cup (170 grams) firmly packed dark or light brown sugar
- 1/2 cup (64 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg yolk
For the Icing:
- 1 large egg white
- 1 1/4 cups (150 grams) powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1/8 teaspoon kosher salt
- A few splashes of eggnog
- Ground nutmeg to sprinkle on top
- In the bowl of a food processor fitted with a metal blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg, and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets. You may want to carefully use a spatula to shimmy any dry patches from the corners of the bowl.
- Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches and 1 1/2 inches in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
- Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch thick. Place the dough rounds to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will feel soft but will crisp all the way through as they cool.
- In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with an electric hand mixer until smooth and thick. You could also do this in a medium bowl by hand. Whip in 1 teaspoon of eggnog until smooth, adding a bit more as necessary. To frost the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing. Don’t fully submerge the cookies to allow some golden cookie to show through the icing.
- Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. Before the icing on the cookie sets, sprinkle with a pinch or two of ground nutmeg. If the icing in the bowl begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
- Store in an airtight container for up to 1 week.
This recipe is inspired by one of my favorite bakers Shauna Sever and her cookbook Midwest Made.
Keywords: cookies, christmas cookies, eggnog, oatmeal,