
Yields:
30
Prep Time:
10 mins
Total Time:
3 hrs
Eggnog and snickerdoodles are both synonymous with the holidays to me. So why not combine them into one cookie? Your Christmas cookie spread probably hasn’t seen these yet. It makes sense: Eggnog is so rich and creamy, which creates the perfectly chewy texture of a cookie. The hints of nutmeg and cinnamon bring extra warmth that a snickerdoodle should have. Normally, nutmeg can be overpowering and small amounts are used, but here we let the spice shine—I added some more nutmeg to the dough itself and to the sugar you roll the cookies in. If you buy eggnog just for these cookies or have leftovers you want to use up, you won’t regret it.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 3 cups
(360 g.) all-purpose flour
- 2 tsp.
cream of tartar
- 1 tsp.
kosher salt
- 3/4 tsp.
baking soda
- 3/4 tsp.
grated fresh nutmeg, divided
- 1 cup
(2 sticks) unsalted butter, softened
- 1 1/2 cups
(300 g.) granulated sugar, divided
- 1
large egg
- 1 tsp.
rum extract (optional)
- 1/2 cup
store-bought or homemade eggnog
- 1/2 tsp.
ground cinnamon
Directions
- Step 1In a medium bowl, whisk flour, cream of tartar, salt, baking soda, and 1/2 tsp. nutmeg until combined.
- Step 2In a large bowl, using a handheld mixer on medium-high speed, beat butter and 1 c. (200 g.) sugar until light and fluffy. Add egg and rum extract (if using) and beat until combined. Add dry ingredients; beat on medium-low speed until just a few dry streaks remain. Add eggnog and beat until just combined. Cover bowl and refrigerate dough until cold, at least 2 hours and up to overnight.
- Step 3Arrange racks in upper and lower thirds of oven; preheat to 350°. In a small bowl, whisk cinnamon and remaining 1/4 c. (50 g.) sugar and 1/4 tsp. nutmeg.
- Step 4Using a medium cookie scoop (about 2 Tbsp.), scoop dough and roll into balls. Roll in cinnamon sugar and arrange on 2 parchment-lined baking sheets, spacing 2" apart.
- Step 5Bake cookies until puffed and edges are set, 8 to 10 minutes. Let cool 10 minutes on sheets, then transfer to a wire rack and let cool completely.
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