Share these eggnog snickerdoodles—a festive twist on the classic Christmas drink—with your friends, family and neighbors.
Eggnog snickerdoodle cookies
Prep time: 40 minutes
Start to finish: 1 hour 20 minutes
Makes: 4 dozen
Ingredients
Cookies
1 ½ cups sugar
1 cup salted butter, softened
1 large egg
¼ cup eggnog
¼ tsp. rum extract
2 ¾ cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
¼ cup sugar
2 tsp. ground cinnamon
½ tsp. ground nutmeg
Eggnog icing
1 cup powdered sugar
2-4 Tbsp. eggnog
Pinch of ground nutmeg
Drop rum extract
Directions
- Heat oven to 375°F. In a large bowl, mix 1 ½ cups sugar and the butter until light and creamy, about 1 minute. Add egg, eggnog and rum extract, and mix until combined.
- Add flour, cream of tartar, baking soda and salt, and stir until the dry ingredients are incorporated, about 30 seconds. Refrigerate dough at least 30 minutes or up to 2 days.
- In a small bowl, mix ¼ cup sugar, cinnamon and nutmeg for the sugar-spice coating.
- Roll the dough into 48 dough balls (about 1 ¼ inch) and coat generously with the sugar-spice mixture. Arrange on ungreased cookie sheets about 2 inches apart.
- Bake for 8 to 11 minutes, until edges are set but centers are still soft. Let cookies rest on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, in a small bowl, mix powdered sugar, 2 Tbsp. eggnog, a pinch of nutmeg and a drop of rum extract until smooth. Add additional egg nog, 1 teaspoon at a time as needed, until desired consistency. Drizzle over cooled cookies.
Tips
Make ahead: Bake, cool and freeze unfrosted cookies in an airtight container for up to two months. Bring to room temperature before icing.
Easy drizzle: Spoon the icing into a zip-top bag, snip the corner and pipe zigzags over cooled cookies.
