Eggnog Snickerdoodle Cookies
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5.0
24 reviews
Excellent
Eggnog Snickerdoodle Cookies
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Fun holiday spin on a classic cookie, made with real eggnog!
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Ingredients
DRY INGREDIENTS
- 3 1/4 - 3 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- pinch of salt
"WET" INGREDIENTS
- 1 cup unsalted butter at room temperature
- 1 tsp vanilla extract
- 1 tsp rum extract (real rum can be substituted)
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg room temperature preferred
- 1/3 cup eggnog room temperature preferred
SUGAR TOPPING
- 3/4 cup granulated sugar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
EGGNOG GLAZE
- 1 cup powdered sugar
- 1/4 cup eggnog
- 1/8 tsp ground nutmeg
- 1/8 - 1/4 tsp ground cinnamon
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Instructions
SUGAR TOPPING
- Combine sugar topping ingredients in a shallow bowl. Set aside.
MAKE THE COOKIES
- Line a large plate, platter, or cookie sheet with wax paper. Set aside for now. This will be used for chilling the balls of dough.
- Line another baking sheet with parchment paper (for baking) and set aside for now.
- Mix together dry ingredients (flour, baking soda, baking powder, nutmeg, salt and cream of tartar). Set aside.
- Start mixing "wet" ingredients: In a separate bowl, cream room temperature butter, vanilla extract, and rum extract together. Add sugars (brown and granulated) and mix until fluffy.
- Add egg and eggnog and mix well.
- Stir in combined dry ingredients, half of the mixture at a time, stirring until JUST mixed each time.
- Use a small cookie scoop or spoon to scoop out approximately 1 inch balls, and use your hands to gently roll them into a ball. Place onto prepared plate (with the wax paper).
- Place cookie sheet in the refrigerator to chill for at least 1 hour.
- When done chilling, preheat oven to 350 F degrees.
- Roll each ball into sugar topping mixture and place back onto wax paper lined plate.
- Place cookie dough balls onto prepared baking sheet, leaving 2 inches in between for optimal baking, slightly flatten each ball, and bake 8-10 minutes.
- Let cool on baking sheet for 5-7 minutes before transferring to wire cooling rack.
- You will have to bake the cookies in batches, so be sure to put the cookie dough balls back into the refrigerator while the other ones are baking.
GLAZE THE COOKIES
- Mix together glaze ingredients (powdered sugar, nutmeg, cinnamon, and eggnog) until smooth.
- Drizzle over completely cooled cookies.
Notes
- Prep time does not include chilling, as that amount will vary from person to person.
- Flour amount will also vary from person to person, as things such as altitude and humidity can affect the amount needed.
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
28mg
(1%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
130IU
(3%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 28mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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