Eggnog Snickerdoodles
Eggnog Snickerdoodles
Rebecca Firth

In our books, holiday cooking shouldn't just be tasty, they should also be easy and fun to whip up. And eggnog snickerdoodles from The Cookie Book by Rebecca Firth totally fit the bill.

Firth notes that you probably don’t have any rum extract in your cupboard, but has a solution: “Get out of your torn t-shirt and baggy sweats to run to the store and get some." (It's like she knows us.) "It really does make this cookie. You should also grab some real eggnog and some proper rum to fix yourself a drink on the side.” You’ll find rum extract right next to the vanilla at the grocery store.

Now, back to baking.

RELATED: Pumpkin Cheesecake Cookies

24 cookies

Eggnog Cookies

8 tablespoons unsalted butter, at room temperature

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs, room temperature

¾ cup sunflower seed oil or other neutral oil

3 teaspoons pure vanilla extract

1 teaspoon rum extract

1¾ cups bread flour

1 cup all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon ground nutmeg

¾ teaspoon ground cinnamon

Cookie Coating

¼ cup granulated sugar

¾ teaspoon ground cinnamon

½ teaspoon nutmeg

1. Make the Eggnog Cookies: In an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides and bottom of the bowl and making sure they’re fully blended before adding the next. Add the oil, vanilla and rum extract and mix for 1 more minute.

2. In a medium bowl, whisk together the bread flour, all-purpose flour, cream of tartar, baking soda, salt, nutmeg and cinnamon. Pour the flour mixture into the butter mixture and stir to combine until the flour just disappears. Wrap tightly with plastic wrap and put in the fridge until firm enough to roll, 2 to 3 hours.

3. Preheat the oven to 375°F and place a rack in the top third of the oven. Line several sheets with parchment paper.

4. Make the Cookie Coating: In a small bowl, mix together the granulated sugar, cinnamon and nutmeg.

5. Roll about 1½ tablespoons dough between your palms into a ball, then roll it around in the cookie coating until generously covered and set on a baking sheet. Repeat until no more dough remains, leaving about 2 inches of space between each dough ball. Freeze the balls for 15 minutes. Remove from the freezer and bake for 11 minutes.

217 calories

11g fat

27g carbs

2g protein

15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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