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Eggnog Snickerdoodles Recipe

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★★★★★

4.5 from 89 reviews

Eggnog Snickerdoodles are a festive twist on the classic cinnamon-sugar cookie, infused with warm nutmeg, rum extract, and creamy eggnog flavors. These soft, chewy cookies are coated in a spiced sugar mixture, perfect for holiday gatherings or cozy winter treats.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (375 grams) (use up to 3 1/4 cups for thicker cookies)
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (226 grams), softened but still slightly firm
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 large egg
  • 2 large egg yolks (in addition to the 1 large egg)
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla extract

Sugar Coating

  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat and Prepare Sheets: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, 2 teaspoons of ground nutmeg, baking soda, and salt. Set this dry mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar together until the mixture is creamy and well combined. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
  4. Add Eggs and Extracts: Beat in the large egg, the additional 2 egg yolks, rum extract, and vanilla extract until the mixture is smooth and creamy, with no visible pieces of egg.
  5. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients in about two batches, mixing on low speed. The dough should be thick enough that no dough sticks to your fingers when squeezed; if sticky, add flour one tablespoon at a time until correct consistency is reached.
  6. Prepare Sugar Coating: In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon ground nutmeg. Pour the mixture onto a small plate for easy rolling.
  7. Shape and Coat Cookies: Using a medium cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough per cookie. Roll each scoop into a ball, then roll it in the prepared sugar-nutmeg coating.
  8. Arrange on Sheets: Place coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake Cookies: Bake one cookie sheet at a time in the middle rack of the preheated oven for 9 to 12 minutes, or until the tops appear just set but not browned.
  10. Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack or serving to ensure they set properly.

Notes

  • For thicker cookies, use up to 3 1/4 cups of flour.
  • Do not soften the butter to the point of melting; it should be slightly firm for best creaming results.
  • If the cookie dough is sticky, add flour one tablespoon at a time until it no longer sticks to your fingers.
  • Baking one sheet at a time ensures even heat and optimal baking.
  • Cookies will be soft when removed and firm up as they cool on the sheet.
  • Store cookies in an airtight container to maintain freshness.

Keywords: eggnog cookies, snickerdoodles, holiday cookies, nutmeg cookies, rum extract cookies, Christmas cookies

Find it online: https://mixitwitjoe.com/eggnog-snickerdoodles-recipe/