Eggnog Snickerdoodles

These eggnog snickerdoodles are soft and chewy with a delicious eggnog flavor. Pillowy soft in the middle with a delicious crunch around the edges just like your favorite snickerdoodles. There's no need to chill the dough, so it's a simple Christmas cookie recipe that truly tastes like the holidays.

Course Dessert

Cuisine American

Keyword Eggnog Snickerdoodles

Prep Time 15

Cook Time 10

Total Time 40

Servings cookies

Calories 145kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

3 cups all-purpose flour (375 grams) use up to 3 ¼ cup for thicker cookies.
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter (226 grams) softened, but not starting to melt - it should still be slightly firm to the touch
1 ½ 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

⅓ cup granulated sugar (67 grams)
½ teaspoon ground nutmeg

Instructions

Preheat the oven to 350F (180C) and line cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda and salt. Set aside.
In a large bowl, beat together the butter and 1 ½ cups sugar until creamed. Turn off the mixer and scrape down the sides and bottom of the bowl.
Beat in the egg, 2 additional egg yolks, rum extract and vanilla extract until you no longer see pieces of egg and the mixture looks almost creamy.
Slowly mix in the dry ingredients into the butter mixture. I recommend doing this about ½ at a time, starting with the mixer on a low speed. It should be a little difficult to incorporate all of the dry ingredients. If you squeeze the dough in your hands, no cookie dough should stick to your fingers. If it does, beat in a little more flour about 1 tablespoon at a time.
In a small bowl, whisk together the ⅓ cup granulated sugar and ½ teaspoon nutmeg for the coating. Pour onto a small plate.
Scoop the dough into balls with about 1.5 tablespoons of dough each. I used a medium cookie scoop. Roll each scoop into a ball, then roll in the sugar mixture.
Place the cookie dough balls about 2 inches apart on the lined cookie sheet.
Bake 1 cookie sheet at a time in the middle of the preheated oven. They will bake for about 9-12 minutes, or until the tops look just set.
Cool for at least 10 minutes on the cookie sheets.

Notes

Flour: Measure the flour carefully - whisk first then spoon into dry measuring cups and level off the top. Using a kitchen scale and measuring grams will ensure success. Feel free to use 3 ¼ cups flour for thicker snickerdoodles.
Cream of Tartar: Cream of tartar is a key ingredient in snickerdoodles. If you don't have cream of tartar on hand, use 2 teaspoons of baking powder and omit the baking soda. It won't have the exact same effect as using cream of tartar, but the cookies will still work.
Eggs: You will need 3 eggs in total for this recipe. Be sure to only use 1 large egg and just the egg yolk of the second and third eggs.
Rum Extract: Rum extract can be found in the baking aisle of your grocery store. If you'd like to substitute rum extract with rum, use 1 tablespoon of rum. It won't have quite as strong of flavor as using rum extract, because the flavor isn't as concentrated.
Make Ahead Tips: The bowl of cookie dough can be covered and stored in the fridge for up to 48 hours. Then form into balls, roll in sugar and bake as directed. Cookie dough balls (rolled in sugar) can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. Baked and cooled snickerdoodles can be frozen for up to 2 months, thaw in the fridge then let them sit on the counter to bring to room temperature.
Storage: Store in an airtight container at room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cookie rolled in sugar, assuming the recipe yields 32 uniform cookies.

Nutrition