Soft and chewy snickerdoodle cookies flavored with eggnog to get into the Holiday Spirt! These snickerdoodles are rolled in cinnamon and sugar.
I made two cookies this weekend. These Eggnog Snickerdoodles and a brownie cookie with mint frosting. These Eggnog Snickerdoodles were my favorite out of the two that I made.
Tis the season to buy some eggnog. I bought my very first container of eggnog at the grocery store this weekend and was dreaming up of all the different eggnog flavored treats that I could make. One treat that I am dying to make with eggnog this year is eggnog fudge. I can NEVER get fudge right. Never trust those recipes where it says to boil the fudge mixture for 3 or 4 minutes. That never works. It’s best just to use a candy thermometer when making fudge. Gotta get some marshmallow creme.
You want to know what else eggnog would be good with? Some Rumchata. I’m dying to take some eggnog and rumchata and just take shots of that for Christmas this year.
The first eggnog recipe, that I bring for you today, are these eggnog snickerdoodles. The original recipe I got from Taste of Home, but I changed a few things up a bit. The main recipe called for 5 1/2 cups of flour and some flavored powdered creamer that tasted like egg nog. Instead of 5 1/2 cups of flour I used 4 cups of flour and add a whole cup of eggnog. You could just taste the eggnog inside these cookies. I also used a vanilla flavored bourban extract that I purchased from Trader Joe’s. HIGHLY recommended. If you can’t get to a Trader Joe’s just use a pure vanilla extract. None of that fake imitation crap.
Before baking you roll the cookies out into a ball. The secret to getting all your cookies the same size. Then you roll the sugar cookie in some cinnamon and sugar. One of the best snickerdoodle cookies I’ve ever made and will definitely make this recipe again.
It’s supposed to snow starting tomorrow at 8pm. All I can say is YUCK.
- 1 stick of butter, softened
- 2 cups plus ⅓ cup sugar, divided
- 1 large egg
- 1 teaspoon vanilla bourban extract
- 1 cup of eggnog
- 4 cups of flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
- In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
- Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired. Yield: 7-1/2 dozen.