Don’t you love how festive the holidays can be? From old family traditions to creating new memories for years to come, what could be better? In your family does that mean favorite foods, drinks and sweet treats? Since either may be the case, celebrate the holidays with my Day 6 of Cookie Week 2019 recipe, Eggnog Snickerdoodles.
Eggnog Snickerdoodles
When thinking of a classic drink during the holidays, eggnog always comes to mind. So, how would you like to munch on a cookie that has that same sweet, buttery, and spicy flavor. Who knew a cookie could taste so good? All the things you love about eggnog shine so bright in each bite.
Eggnog Snickerdoodles
First of all, the smell in your home as these cookies are baking is crazy and will drive you crazy. I promise as soon as the first batch comes from the oven you’ll grab one. Heck, you may need to taste test, right? Go ahead because who’s looking. A buttery cookie with rum extract, cinnamon and nutmeg, as a result are the classic flavors of delicious eggnog. These snickerdoodles have all the common texture you know and love yet they taste like holiday eggnog.
Eggnog Snickerdoodles
No need to wait and debate whether or not you should bake these gems for Christmas. In fact, I am begging you to. You’ll be sorry if you don’t gather up ingredients and get to baking. Kids love this cookie as well so get them involved for some holiday fun. Always a family favorite recipe you can count on to please all your holiday guests. Now that’s the perfect recipe…enjoy and and see you on Day 7.
Eggnog Snickerdoodles
Eggnog Snickerdoodles
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
3/4 cup vegetable oil
1 T. pure vanilla extract
1 t. rum extract
1 cup unbleached all-purpose flour
1 ¾ cups bread flour
2 t. cream of tartar
1 t. baking soda
1 t. fine sea salt
1 t. ground nutmeg
3/4 t. ground cinnamon
Cookie Coating:
1/4 cup granulated sugar
3/4 t. ground cinnamon
1/2 t. ground nutmeg
In a stand mixer bowl with paddle attachment, beat butter, granulated sugar, brown sugar at medium speed for 3 to 4 minutes until light and fluffy.
Add in eggs, one at a time, scraping down sides of bowl as needed. Add in oil, vanilla and rum extracts, mixing for 1 minute more.
Whisk together flours, cream of tartar, baking soda, salt, nutmeg, and cinnamon in a medium bowl.
Add flour mixture to butter mixture. Do not over-mix yet making sure all ingredients are combined.
Wrap dough tightly with plastic wrap and refrigerate for several hours until dough firms up.
Heat oven to 375 degrees, placing rack in the upper third of oven and line cookie sheets with parchment paper. Make cookie coating and set aside,
Roll 1 T. to 1 ½ T. size dough balls then roll in cookie coating. Place balls on prepared sheets 2-inches apart. Freeze cookies for 15 minutes. I like to roll all cookie balls and freeze them and remove what I need while baking.
Bake cookies for 8 to 11 minutes depending on size. Cool cookies on sheets for 10 minutes before removing to wire racks to cool completely.
Makes 24 to 36 cookies.
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