• Preheat the Oven
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
• Mix Dry Ingredients
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
• Cream the Butter and Sugar
• In a large mixing bowl, beat the softened butter and 1 1/4 cups of sugar together until light and fluffy. This should take about 2-3 minutes.
• Add Wet Ingredients
• Add the egg, egg yolk, vanilla extract, and almond extract (if using) to the butter mixture. Beat until the mixture is smooth and fully combined.
• Combine Wet and Dry Ingredients
• Gradually add the dry flour mixture to the wet ingredients in two parts. Mix on low speed until just combined.
• Prepare for Rolling
• Pour the remaining 1/3 cup of sugar onto a plate or shallow dish.
• Shape the Cookies
• Scoop about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the sugar and place them about 2 inches apart on the prepared baking sheets.
• Bake the Cookies
• Bake one tray at a time on the middle rack of the oven for 8-10 minutes, or until the tops of the cookies are just set and slightly cracked.
• Cool the Cookies
• Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Preheat the Oven

• Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly coat them with nonstick spray.

Mix Dry Ingredients

• In a medium-sized bowl, whisk together 3 1/4 cups flour, 1 1/2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside.

Cream the Butter and Sugars

• In a separate large bowl, beat 1 cup softened butter with 1 1/3 cups granulated sugar and 1/3 cup brown sugarusing an electric mixer. Beat for about 2 minutes, until the mixture is light and creamy. Scrape down the sides of the bowl as needed.

Add the Wet Ingredients

• Add 2 large eggs and 1 1/2 teaspoons vanilla extract to the creamed butter and sugar. Mix until smooth and fully incorporated.

Combine Wet and Dry Ingredients

• Gradually add half of the dry flour mixture to the wet ingredients and beat until just combined. Add the remaining dry ingredients and mix until the dough is formed. You may need to finish mixing by hand to ensure all the flour is incorporated. Be careful not to overmix the dough.

Prepare the Cinnamon-Sugar Coating

• In a shallow dish or plate, combine 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Stir to mix.

Form and Coat the Dough

• Scoop about 1 tablespoon of dough and roll it into a ball with your hands. Roll each ball in the cinnamon-sugar mixture, making sure it is evenly coated.

Arrange on Baking Sheets

• Place the cinnamon-sugar-coated dough balls about 2 inches apart on the prepared baking sheets.

Bake the Cookies

• Bake for 6-8 minutes or until the cookies are set and slightly golden around the edges. Remove them from the oven and let them sit on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.
• Add the egg and vanilla extract, and continue mixing until the dough is smooth and well combined, about 1-2 minutes.
• In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar until evenly combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
• Roll the dough into 1-inch balls (about 15 grams each) using your hands or a cookie scoop. Roll each ball in the cinnamon-sugar mixture until evenly coated, then place them on the prepared baking sheets. Use your thumb or the back of a small spoon to press a well into the center of each dough ball. If the dough cracks, gently press it back together.
• Bake in the preheated oven for 7-8 minutes. The cookies should be slightly puffed with cracks forming on top. If the indentation has filled in during baking, simply press down gently again while the cookies are still warm.
• While the cookies are cooling, prepare the eggnog ganache filling: In a microwave-safe bowl, combine the white chocolate, eggnog, and rum. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Stir in the freshly grated nutmeg if you like. The ganache will be loose initially but will firm up as it cools.
• Once the cookies are cooled, fill each thumbprint with about ½ teaspoon of the eggnog ganache. Top each cookie with a pinch of freshly grated nutmeg for an extra touch of holiday flavor.
• Allow the cookies to sit at room temperature for a few hours to allow the ganache to set. For quicker results, you can refrigerate them for 15-20 minutes to firm up the filling.

Toast the Coconut

• Start by toasting the shredded coconut in a small, dry skillet over medium heat. Stir frequently until the coconut is golden brown and fragrant—this usually takes 3-5 minutes. Be careful, as coconut can burn quickly. Once toasted, set it aside to cool.

Cream the Butter and Sugars

• In a large bowl, use an electric hand mixer or stand mixer to beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy. This should take about 3 minutes. The smoother the mixture, the better your cookies will turn out.

Add Wet Ingredients

• Add the egg and vanilla extract, beating until fully incorporated. Then add the ground cinnamon, nutmeg, ginger (if you’re using it), and salt, mixing until everything is evenly combined.

Incorporate the Dry Ingredients

• In a separate bowl, whisk together the baking powder and flour. Gradually add this dry mixture to the butter mixture, stirring until the dough comes together. The dough should be soft but firm enough to hold its shape.

Fold in the Toasted Coconut

• Once the dough is ready, gently fold in the toasted coconut. This will give the cookies their signature texture and tropical flavor.

Shape and Flatten the Dough

• Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon to help them spread evenly as they bake.

Bake the Cookies

• Bake the cookies at 350°F (175°C) for 10-12 minutes. Keep an eye on them—they should be set but not golden brown. Overbaking will result in dry cookies, so pull them out when the edges are just starting to look golden.

Cool the Cookies

• Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cinnamon Glaze

• While the cookies are cooling, whisk together the powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl. The glaze should be smooth and slightly runny. If it’s too thick, add a bit more milk until you reach the desired consistency.

Glaze the Cookies

• Once the cookies are cool, drizzle the cinnamon glaze over each one using a spoon or piping bag. The glaze will set as it dries, leaving a lovely, glossy finish.

Serve and Enjoy

• Allow the glaze to set for a few minutes before serving. Pair these cookies with a mug of hot cocoa, spiced cider, or—of course—some eggnog for the ultimate holiday treat!

• Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth using an electric mixer or stand mixer. Add both sugars (brown and white) and continue beating until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl occasionally.
• Add Wet Ingredients: Add the egg, molasses, and vanilla extract. Mix well until everything is fully incorporated.
• Combine the Dry Ingredients: In a separate bowl, whisk together the flour, oats, cinnamon, ginger, nutmeg, cloves, and baking soda.
• Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Avoid over-mixing to keep the cookies tender.
• Shape the Dough: Scoop the dough into approximately 3 tablespoons per cookie (you can use a small ice cream scoop for uniform size). Gently divide each dough ball in half, then press the halves back together with the rough side facing up. This will help create the classic “dunked” appearance once iced. Arrange on the prepared baking sheet, spacing them about 2 inches apart.
• Bake the Cookies: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. The cookies should look soft but slightly firm up as they cool.
• Prepare the Icing: While the cookies cool, whisk together the powdered sugar, vanilla extract, milk, and a dash of cinnamon and ginger until smooth. The icing should be thick enough to coat the cookies but not run off.
• Ice the Cookies: Once the cookies are fully cooled, dip the top of each cookie into the icing, scraping off any excess on the side of the bowl. Place them on a wire rack to allow the icing to set.
• Let the Icing Harden: Allow the icing to firm up before serving or storing. Enjoy the festive, spiced flavors!

• In the bowl of α stand mixer, combine wαrm milk, yeast, sugar, salt, butter, and eggs. Αdd in flour. Using α dough hook, turn the mixer on to α low speed.
• Once the flour starts to incorporate into the dough, increase the speed to α medium range. Αdd more flour αs necessary so that the dough pulls αwαy from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Αdd more or less flour until the dough reaches the desired consistency. The αmount of flour you αdd in bread mαking is always αn approximation and you should go by feel.
• Transfer the dough to α lightly greased mixing bowl. Cover with α towel and let rise until double in size, αbout 1 hour.
• Lightly grease α bαking sheet. Punch down the dough and roll into the tray.
• Brush the dough with 1/2 cup melted butter. In α small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dentαl floss or α sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto α lightly pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 °F. Bake the rolls for αbout 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls αre bαking, make the cream cheese glaze by using α hand mixer to whip together cream cheese and butter in α bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Αdd enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still wαrm. Serve immediately or cool and store. Stays good for 4 to 5 days.