• Preheat oven to 350 degrees F.
• Line a cookie sheet with parchment paper and set aside.
• In a small bowl, whisk together flour, baking soda, and salt. Set aside.
• In the bowl of an electric stand mixer, cream together butter and sugar until light and fluffy (1 min)
• Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add in vanilla and egg. Mix until combined.
• Scrape down the sides of the mixing bowl. With the mixer on low speed add in ½ the dry ingredients. Mix until combined. Scrape down the sides of the bowl.
• Turn the mixer to low speed and add in egg nog.
• Add in the remaining dry ingredients and mix until completely combined (about 1 min) *Note, the batter will appear quite sticky.
• Roll into 1 tablespoon size balls and place onto prepared cookie sheet. Refrigerate for 25 minutes before placing directly into oven to bake for 8 minutes or until edges of cookies turn golden.
• Allow to cool completely before frosting.

For the Eggnog Buttercream Frosting

• In the bowl of an electric stand mixer, cream butter until light and silky (1-2 min)
• With the mixer on low speed, add in powdered sugar 1 cup at a time. Scrape down the sides of the bowl as needed. Beat for 1 minute.
• Gradually pour eggnog and vanilla into bowl. Turn mixer up to medium speed and mix until well combined, light and fluffy.
• Pipe on cookies right away.