Eggnog Snickerdoodles

Everything to love about a snickerdoodle, and it tastes like eggnog!

We know that snickerdoodles are truly delicious on their own. That crackle on top, covered in cinnamon sugar goodness, with that delightfully chewy buttery interior make these such amazing cookies. Now add some rum extract, nutmeg and cinnamon for an eggnog flavor that makes these exceptional! Eggnog is a seasonal drink, so I try to make the most of it when it's restocked in my neighborhood stores, but these cookies don't require any eggnog, so you can enjoy the flavor year round!

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Eggnog Snickerdoodles

Makes 13* cookies

Ingredients

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 tsp pure vanilla extract

• 1 tbsp rum extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 3/4 tsp cream of tarter

• 1/2 tsp baking soda

• 1/2 tsp salt

For sugar coating

• 2 tbsp granulate sugar

• 1 tbsp ground cinnamon

• 1 tsp ground nutmeg

*See my notes below

Instructions

1. Preheat your oven to 350 degrees. Line your baking pan with parchment paper.

2. In the bowl of a stand mixer, cream your butter and sugar with the paddle attachment until fluffy, about 2-4 minutes. Scrape the sides of your bowl.

3. Add your egg, vanilla extract and rum extract and beat on medium/low speed until fluffy once more.

4. In a medium-sized bowl, add your flour, cinnamon, nutmeg, cream of tarter, baking soda and salt and whisk to combine.

5. Pour the four mixture into the butter mixture and beat on low speed just until combined.

6. Scrape down the sides of your bowl and give the dough one last fold (by hand).

7. In a small bowl, add your cinnamon, nutmeg and sugar and stir to combine.

8. Scoop the dough first into the small bowl of sugar topping and roll it around, fully coating all sides, then place the scoop unto a parchment paper lined baking sheet.

9. Bake in the oven at 350 degrees for 9-10 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

10. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

11. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• *I use a 3 tbsp scoop, which yields 13 cookies. Using a smaller scoop (like a medium 1.5 tbsp cookie scoop) should yield about 20 cookies. If you use a smaller scoop, be sure to reduce your baking time by 1-2 minutes.

• You can use a hand mixer or mix by hand, it's just faster and easier to use a stand mixer if you have it.

• As always with my cookie recipes, be sure to scoop the flour into your measuring cups with a spoon and then level off the tops. Don't scoop the flour directly with the measuring spoon, or you risk adding too much flour to the mix.

Photos