Eggnog Snickerdoodles
User Reviews
5
Eggnog Snickerdoodles
Description
Eggnog Snickerdoodles start with a dough made from all-purpose flour combined with cream of tartar, baking soda, cinnamon, nutmeg, and salt. The dough incorporates butter, vegetable shortening, granulated and brown sugars, eggs, vanilla extract, and rum extract, which together produce a creamy, spiced cookie dough. Rolling the dough balls in a mixture of sugar, nutmeg, and cinnamon before baking enhances the spice flavor and adds a sweet coating. Baking until just shy of done gives the cookies a soft center with slightly crisp edges.
The cookies are cooled on a wire rack after baking to set their texture and can be stored in an airtight container to maintain freshness. The nutmeg, cinnamon, and rum extract highlight the eggnog-inspired flavor, making these cookies suitable for holiday treats or cozy snack occasions.
Ingredients
- 2 3/4 cups (398g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter softened
- 1/2 cup (3.3 oz) vegetable shortening
- 1 cup (210g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 2 egg large
- 1 tsp vanilla extract
- 1/2 tsp rum extract
For rolling
- 1/4 cup (56g) granulated sugar
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, shortening, granulated sugar, and brown sugar until creamy. Mix in eggs then mix in vanilla and rum extract. With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Scoop dough out 1 1/2 Tbsp at a time and shape into balls.
- In a small bowl whisk together 1/4 cup granulated sugar, nutmeg and cinnamon and roll dough balls into mixture to evenly coat. Place 2-inches apart Silpat or parchment paper lined baking sheets. Bake in preheated oven 9 - 10 minutes (they should appear slightly under-baked). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- Recipe source: adapted from Taste of Home
User Reviews
Overall Rating
5
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