Eggnog Snickerdoodles Classic Cookies (Recipe for Printing)
Bring cozy holiday cheer to your kitchen with these eggnog snickerdoodles, rich in nutmeg and rum extract. Perfect for Christmas cookie exchanges or winter evenings. Save & click.
# What You Need:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
1 teaspoon cream of tartar
03 -
2 teaspoons ground nutmeg
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 cup unsalted butter, softened
07 -
1 1/2 cups granulated sugar
08 -
1 large egg
09 -
2 large egg yolks
10 -
2 teaspoons rum extract
11 -
1 teaspoon vanilla extract
→ Coating
12 -
1/3 cup granulated sugar
13 -
1/2 teaspoon ground nutmeg
# How to Make It:
01 -
Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
02 -
In a medium bowl, whisk together flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt.
03 -
In a large bowl, beat unsalted butter and 1 1/2 cups sugar together until smooth and creamy. Scrape down the bowl as needed.
04 -
Add egg, egg yolks, rum extract, and vanilla extract to the butter mixture. Mix until fully combined and smooth.
05 -
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
06 -
In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon ground nutmeg. Transfer to a shallow plate.
07 -
Scoop about 1.5 tablespoons of dough for each cookie and roll into balls. Coat each ball thoroughly in the sugar-nutmeg mixture.
08 -
Place coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 12 minutes, until edges are set.
09 -
Allow cookies to cool on the baking sheets for at least 10 minutes before transferring to a wire rack.
# Extra Tips:
01 -
For thicker cookies, you may increase the flour up to 3 1/4 cups if desired.