Eggnog Snickerdoodle Cookies
User Reviews
5
Eggnog Snickerdoodle Cookies
Description
Eggnog Snickerdoodle Cookies combine traditional baking soda and cream of tartar leaveners with warm spices like nutmeg and cinnamon. The dough's base of butter, brown and granulated sugars, egg, eggnog, and rum extract creates a rich, lightly spiced flavor profile. Rolling the dough balls in a cinnamon-nutmeg sugar mixture before chilling helps develop a crisp, spiced crust during baking. The eggnog glaze, made with powdered sugar and additional spices, provides a smooth finish enhancing the holiday-inspired taste. Chilling the dough allows the cookies to bake with a controlled spread, resulting in a soft texture inside while the topping crisps up nicely.
These cookies can be served as a festive dessert or snack, pairing well with coffee, tea, or holiday beverages. They offer a balance of sweet, spice, and creamy eggnog notes without overwhelming the palate.
Note that flour amounts may vary depending on factors like altitude and humidity, so adjusting as needed will ensure proper dough consistency. Also, chilling time can be flexible, so plan accordingly for best results.
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
- salt pinch
"WET" INGREDIENTS
- 1 cup butter at room temperature, unsalted
- 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
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
- Adjust flour as needed to achieve a dough that is firm enough to roll without sticking, considering variations in altitude and humidity.
- Chilling the dough helps control spreading for a better texture; chill for at least the recommended time before baking.
- Use room temperature ingredients, especially egg and eggnog, for easier mixing and better dough texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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