Eggnog Snickerdoodles
User Reviews
5
Eggnog Snickerdoodles
Description
The dough combines butter, sugar, egg, rum extract, eggnog, flour, salt, baking soda, and nutmeg, creating a soft base with subtle holiday spices. Rolling the dough balls in sugar mixed with cinnamon and nutmeg adds a spiced crust after baking at 350°F for 10–12 minutes. The cookies are soft and golden with a tender crumb. A powdered sugar and eggnog icing is prepared and applied while the cookies cool, delivering a sweet and slightly tangy complement with a smooth texture.
These cookies are suited to holiday gatherings or year-round snacking when a cozy, spiced treat is desired. The flavor accents from eggnog and rum extract distinguish them from traditional snickerdoodles.
Cookie dough can be refrigerated for 1-2 days to enhance flavor development and ease handling. Baked cookies keep for 3–4 days at room temperature, and also freeze well for up to 4 months. Chilling sticky dough before baking helps manage shape. Pressing dough balls gently before baking yields flatter cookies if preferred.
Ingredients
Dough
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon rum extract
- ½ cup eggnog
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
Sugar Mixture for Rolling
- ½ cup sugar
- 2 tablespoons cinnamon
- ½ tsp nutmeg
Icing
- ¾ cup powdered sugar
- 1-2 tablespoons eggnog
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment or spray with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat butter and 1 cup sugar, until light and fluffy. Add the egg, rum extract, and eggnog, and mix to combine. Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.
- In a small bowl, whisk the ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into one-inch balls and roll in the sugar mixture. Place on the prepared baking sheets.
- Bake for 10-12 minutes, or until lightly browned on the bottom. Let cool on the pan for 5 minutes, then move to a cooling rack.
Icing
- While the cookies are cooling, whisk the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny. Pipe snowflakes onto the cooled cookies, or drizzle with the icing.
Notes
- Refrigerate dough for 1-2 days before baking to improve handling and flavor.
- Store baked cookies at room temperature in an airtight container for up to 4 days.
- Cookies freeze well for up to 4 months in airtight containers or freezer bags.
- If dough is sticky, chill in the refrigerator for 30 minutes before shaping.
- Press dough balls down slightly before baking for flatter cookies if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 76mg | 3% |
| Potassium | 17mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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