Eggnog Snickerdoodles
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Eggnog Snickerdoodles

Delightful cookies infused with the festive flavors of eggnog, these Snickerdoodles are perfect for holiday gatherings. They feature a soft and chewy texture with a subtle hint of rum and nutmeg, making them a standout treat during the Christmas season. The preparation combines classic cookie techniques with unique flavors, ensuring that each bite is festive and delicious. Plus, they taste even better the day after baking, making them an ideal make-ahead dessert!

AmericanOmnivoreDessertChristmas
By priyaCooks
35 minPrep
20 minCook
55 minTotal
24Servings
120Calories

Ingredients

  • All Purpose Flour3 ½ cups
  • Unsalted butter1 cup
  • Granulated sugar1 ¾ cup plus ¼ cup
  • Kosher Salt1 teaspoon
  • Baking soda1 teaspoon
  • Cream Of Tartar1 ½ teaspoons
  • Large Eggs1
  • Rum Extract1 tablespoon
  • Freshly Grated Nutmeg2 teaspoons

Eggnog Snickerdoodles are a festive twist on a classic cookie, merging the beloved flavors of eggnog into a soft, chewy treat. The combination of unsalted butter, sugar, and rich rum extract creates a delightful base, while the nutmeg adds a warm, aromatic finish that evokes holiday cheer. These cookies are not only delicious but also visually appealing with their sugary coating.

The method is straightforward: start by mixing the dry ingredients, then cream the butter and sugar until fluffy. Incorporating the eggs and flavorings is crucial for achieving that perfect texture. After preparing the dough, let it rest briefly to enhance the flavors before baking. The cookies bake to a slightly puffed state, ensuring the perfect chewy bite.

For serving, allow the cookies to cool on a wire rack and enjoy them fresh, or store them in an airtight container for up to four days. This makes them a great option for holiday parties or as gifts. They are sure to impress family and friends alike!

Instructions

  1. Mix Dry Ingredients

    5 min

    In a medium bowl, combine all-purpose flour, cream of tartar, and baking soda. Whisk these ingredients together and set aside for later use.

  2. Cream Butter and Sugar

    4 min

    Using a stand mixer fitted with the paddle attachment, beat together unsalted butter, granulated sugar, and kosher salt on medium-high speed. Continue mixing for about 3 to 4 minutes until the mixture is smooth and fluffy.

  3. Add Eggs and Rum Extract

    3 min

    Scrape down the sides of the bowl and then add the large egg and egg yolks, mixing each one in before adding the next. Follow this by incorporating rum extract and continue beating for another minute or two.

  4. Incorporate Dry Ingredients

    10 min

    Add the flour mixture to the butter mixture and mix on low speed until just combined. You may want to pulse the mixer to prevent flour from flying everywhere. Set the dough aside for 10 minutes to hydrate.

  5. Preheat Oven and Prepare Pans

    5 min

    Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper. In a small bowl, mix the remaining granulated sugar with freshly grated nutmeg to create a rolling mixture for the cookies.

  6. Shape and Roll Cookies

    10 min

    Roll the dough into balls about the size of golf balls (approximately 45 grams each). Roll each ball in the nutmeg-sugar mixture until fully coated.

  7. Bake Cookies

    13 min

    Transfer the dough balls to the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 13 minutes, rotating the pans halfway through, until the cookies are slightly puffed and just set.

  8. Cool and Serve

    5 min

    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store for later!

FAQ

Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.

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