Description
Make festive Eggnog Snickerdoodle Cookies. Enjoy the taste of eggnog in a soft, chewy cookie.
Ingredients
Scale
- 3½ cups all-purpose flour
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1¾ cups granulated sugar, plus ¼ cup for rolling
- 1 teaspoon kosher salt
- 1 large egg plus 2 yolks, at room temperature
- 1 tablespoon rum extract
- 2 teaspoons freshly grated nutmeg
Instructions
- Whisk together flour, cream of tartar, and baking soda. Set aside.
- Cream butter, 1¾ cups sugar, and salt until smooth and fluffy.
- Add egg and yolks, incorporating each before adding the next. Add rum extract. Beat for another minute or two.
- Add flour mixture and beat on low speed until combined. Let the dough hydrate for 10 minutes.
- Heat oven to 350 degrees and line baking sheets with parchment paper. Combine remaining ¼ cup sugar with nutmeg.
- Roll dough into balls, about 45 grams each. Roll each ball in the nutmeg-sugar.
- Transfer to baking sheets, 2 inches apart. Bake 10 to 13 minutes, rotating pans halfway through, until slightly puffed and just set.
- Cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Cookies are best the day after they’re made.
- Keep cookies sealed in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown