Eggnog Snickerdoodles

Eggnog Snickerdoodles Cookies

You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season’s must-bake cookie will be.
Any time of year — and especially this time of year — I’ll take the delicious simplicity of a chewy, soft and sweet snickerdoodle over just about any fancy, overwrought confection. Even better is to pair that simple, under appreciated cookie with the most perfect of holiday beverages — eggnog.
This year, I wondered what would happen if I blended these two classic treats. That’s right ... An eggnog snickerdoodle. It totally makes sense. Though overtly rich and creamy, at heart eggnog is about clean vanilla creaminess with just a hint of holiday spice. You could easily say the same of snickerdoodles, which are a rich, buttery cookie with a clean vanilla taste and a light dusting of cinnamon-sugar on the outside.

Eggnog Snickerdooodles

Ingredients

3 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

¾ cup (1 ½ sticks) butter

2 cups sugar, divided

¼ cup plain eggnog

1 Tbs dark rum or brandy

1 tsp vanilla extract

2 large eggs

2 tsp cinnamon

½ tsp grated nutmeg

Preparation

1 In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.

2 In a large bowl, use an electric mixer on high to beat the butter and 1½ cups of the sugar until light and fluffy. Reduce the

mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs,

then beat until well mixed.

3 Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for an hour.

4 When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.

5 In a small bowl, mix together the remaining ½ cup of sugar, the cinnamon and nutmeg.

6 Working with a tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar

mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides.

Bake for eight to 12 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.

Servings: 36

Cooking Times: 12 min

Preparation Time: 1 hour

Nutrition Facts:

Serving size: 1/36 of a recipe (1.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 123.45

Calories From Fat (31%) 38.35

% Daily Value

Total Fat 4.36g 7%

Saturated Fat 2.62g 13%

Cholesterol 22.96mg 8%

Sodium 72.97mg 3%

Potassium 47.57mg 1%

Total Carbohydrates 19.56g 7%

Fiber 0.36g 1%

Sugar 11.33g

Protein 1.54g 3%

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