Description
These Eggnog Snickerdoodles combine a classic cookie with the rich, creamy flavor of eggnog and warm spices, creating a festive treat perfect for the holiday season. Soft, chewy, with a hint of nutmeg and cinnamon, these cookies are a delightful twist on the traditional snickerdoodle.
Ingredients
Scale
Dry 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
Wet Ingredients and Mix-ins
- 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
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, kosher salt, baking soda, and 1/2 tsp of grated fresh nutmeg until well combined.
- Cream Butter and Sugar: In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter and 1 cup (200 g) of granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Flavoring: Beat in the egg and rum extract (if using) until fully incorporated. Then gradually add the dry ingredients, beating on medium-low speed until only a few dry streaks remain.
- Incorporate Eggnog: Add the eggnog and beat just until combined, being careful not to overmix. Cover the bowl with plastic wrap and refrigerate the dough until it is cold and firm, at least 2 hours or up to overnight.
- Prepare Oven and Cinnamon Sugar: Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). In a small bowl, whisk together the remaining 1/2 cup (50 g) sugar, ground cinnamon, and remaining 1/4 tsp nutmeg.
- Shape Cookies: Using a medium cookie scoop (about 2 tablespoons), scoop portions of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat thoroughly. Place the coated dough balls on two parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven until they are puffed and the edges just begin to set, about 8 to 10 minutes. The centers will still look soft.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overbake the cookies to maintain a soft and chewy texture.
- Chilling the dough overnight enhances the flavors and helps prevent spreading during baking.
- Rum extract is optional but adds a traditional holiday flavor; vanilla extract can be substituted if preferred.
- Use fresh grated nutmeg for the best flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
