Description
Soft, chewy holiday snickerdoodles infused with eggnog, nutmeg, and a cozy cinnamon-sugar coating.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp kosher salt
- 3/4 tsp baking soda
- 3/4 tsp grated fresh nutmeg, divided
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar, divided
- 1 large egg
- 1 tsp rum extract (optional)
- 1/2 cup eggnog
- 1/2 tsp ground cinnamon
Instructions
- Whisk together flour, cream of tartar, salt, baking soda, and 1/2 tsp nutmeg in a medium bowl.
- In a large bowl, beat softened butter and 1 cup sugar until light and fluffy. Add egg and rum extract and mix until combined.
- Add dry ingredients and mix on medium-low until almost combined. Pour in eggnog and beat until dough comes together. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, combine cinnamon, remaining 1/4 cup sugar, and remaining 1/4 tsp nutmeg.
- Portion dough with a medium cookie scoop, roll into balls, then coat in the cinnamon-sugar mixture. Place 2 inches apart on baking sheets.
- Bake 8–10 minutes until puffed and edges are set. Cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg