Print

Eggnog Snickerdoodles Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

Eggnog Snickerdoodles are a festive twist on the classic cinnamon-sugar cookie, infused with warm nutmeg and rum extract to evoke the cozy flavors of the holiday season. These soft, chewy cookies are coated in a spiced sugar blend, perfect for holiday gatherings or a delightful treat anytime you crave a touch of seasonal magic.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (375 grams) – use up to 3 1/4 cups for thicker cookies
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (226 grams), softened but still slightly firm
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla extract

Sugar Coating

  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar until light and creamy. Be sure to scrape down the bowl sides and bottom to ensure even mixing.
  4. Add Eggs and Extracts: Beat in the whole egg, then the two additional egg yolks, rum extract, and vanilla extract. Mix until the egg is fully incorporated and the mixture looks almost creamy without visible egg pieces.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed about half at a time. The dough will be stiff; it should not stick to your fingers when squeezed. If sticky, add additional flour one tablespoon at a time until it reaches the right consistency.
  6. Prepare Sugar Coating: In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon ground nutmeg for rolling the cookie dough balls.
  7. Form and Coat Dough Balls: Using about 1.5 tablespoons of dough per cookie, roll the dough into balls using a medium cookie scoop. Roll each ball in the prepared sugar coating mixture until fully covered.
  8. Arrange on Baking Sheets: Place the coated dough balls on the prepared cookie sheets about 2 inches apart to allow for spreading during baking.
  9. Bake: Bake one cookie sheet at a time in the preheated oven for 9-12 minutes. The cookies are ready when their tops look just set but still soft.
  10. Cool: Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack or serving to allow them to firm up.

Notes

  • Flour: Measure flour carefully by whisking first, then spooning into measuring cups and leveling. Using a kitchen scale for grams improves accuracy. Use up to 3 1/4 cups flour for thicker cookies.
  • Cream of Tartar: Essential for authentic snickerdoodles. If unavailable, substitute 2 teaspoons baking powder and omit baking soda, though texture will vary slightly.
  • Eggs: Use 1 whole large egg plus 2 additional egg yolks only for proper moisture and richness.
  • Rum Extract: Available in the baking aisle. Substitute 1 tablespoon rum if preferred, though flavor may be less intense.
  • Make Ahead: Cookie dough can be refrigerated for up to 48 hours before forming and baking. Dough balls coated in sugar can be frozen for up to 2 months; bake from frozen.
  • Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
  • Nutrition: Nutritional values are estimates per cookie assuming 32 cookies made.

Keywords: Eggnog Snickerdoodles, holiday cookies, snickerdoodle recipe, festive cookies, nutmeg cookies, rum extract cookies, Christmas cookies

Find it online: https://kitchenwithkai.com/eggnog-snickerdoodles-recipe/