How to Make Eggnog Snickerdoodle Cookies
Enjoy the classic Christmas eggnog flavor, along with warm, sweet taste of cinnamon in these soft, chewy and delicious Eggnog Snickerdoodle Cookies. These cookies come together quickly and easily and have quickly become one of my family’s favorite treats!
Ingredients
Topping
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Dough
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup unsalted butter softened to room temperature
- 1 1/3 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 tsp rum extract
Instructions
- Preheat oven to 350 degrees. Prepare two cookie sheets by lining them with parchment paper.
- In a small bowl, mix the granulated sugar, cinnamon, and nutmeg. Then set it aside.
- In a medium bowl, mix flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Mix with whisk and set aside.
- Using a mixer, cream together the softened butter and granulated sugar. Add the egg, egg yolk, and rum extract.
- Slowly add the dry ingredients to the wet ingredient to create the dough. Scrape down the sides of the bowl and mix completely.
- Use a cookie scoop to scoop out the dough. Then roll the dough into one inch balls. Finally, roll the dough balls in the topping mixture to cover completely.
- Place the cookies on the lined cookie sheets and bake at 350 degrees for 10-12 minutes. Remove from oven and let them sit on sheet for a minute or two.
- When they are still warm, take the back of a spoon and gently press down on each cookie to flatten it a bit. Transfer the cookies to a cooling rack and allow to completely cool and enjoy!