These eggnog snickerdoodles are soft and tender, just slightly crisp around the edges, and full of delicious eggnog flavor. They’re simple to make, and perfect for holiday parties or serving with a big cup of hot cocoa!
The cookies are made with eggnog in the dough and a splash of rum extract to give them that perfect eggnog flavor. Once it’s all mixed, you’ll roll the dough into balls and dip them in sugar. One of the fun things that makes these cookies unique is that instead of rolling them in a cinnamon sugar mixture, like a regular snickerdoodle, they’re rolled in a nutmeg and sugar mixture.
INGREDIENTS
DOUGH
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1 tsp rum extract
- 1/2 cup eggnog
- 2 3/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
SUGAR MIXTURE FOR ROLLING
- 1/2 cup sugar
- 1/2 tsp nutmeg
- ICING
- 3/4 cup powdered sugar
- 1-2 tbsp eggnog
INSTRUCTIONS
- Preheat the oven to 350. Line two large baking sheets with parchment or spray with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat together butter and 1 cup sugar, until light and fluffy. Add the egg, rum extract, and eggnog, and mix to combine. Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.
- In a small bowl, whisk together the ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into one inch balls and roll in the sugar mixture. Place on the prepared baking sheets.
- Bake 10-12 minutes, or until lightly browned on the bottom. Let cool on pan for 5 minutes, then move to a cooling rack.
- While the cookies are cooling, whisk together the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny. Pipe snowflakes onto the cooled cookies, or drizzle with the icing.
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