Eggnog Snickerdoodle Cookies
Eggnog Snickerdoodles - your favorite sugar cookie with a Christmas twist. Soft, chewy texture, and flavors of eggnog and spices.
Ingredients
- 1 cup unsalted butter (about 2 sticks), at room temperature
- 1 3/4 cup granulated sugar plus 1/4 cup for rolling
- 1 large egg at room temperature
- 1 cup eggnog
- 2 teaspoons vanilla or rum extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons nutmeg freshly grated
- 1/2 teaspoon cinnamon
Instructions
- In a large bowl, cream the butter and 1 3/4 cup sugar,until smooth and fluffy, 3 to 4 minutes. Mix in egg. Add eggnog and vanilla/rum extract, beat at medium speed until smooth.
- Sift together the flour, cream of tartar, baking soda and salt in a medium bowl and gradually mix it into the creamed ingredients until fully combined and smooth.
- Set the dough aside to hydrate for about 10 minutes while you prepare to bake. In small bowl/plate, mix remaining sugar, cinnamon and nutmeg.
- Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- Roll the dough into 1 inch balls and toss the balls in the sugar mixture until the entire ball is coated in sugar and spice mixture. Place the balls about 2 inches apart on a baking sheet.
- Bake at 400F for 10 to 13 minutes, until slightly puffed and just set. Cool on a wire rack.