Eggnog Snickerdoodles

Written by on in Cookies and Bars

This cookie recipe comes from my official “Christmas Cookie Collection”. It’s a crisp, sugar cookie rolled in sugar and nutmeg, with a hint of rum and brandy. I recommend buying those extracts before the holidays as they are hard to find once holiday baking season arrives.

Eggnog Snickerdoodles
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Eggnog Snickerdoodles

Recipe by Diane BeckerCourse: Cookies and Bars
Servingsservings

Ingredients

  • 2¾ cup flour

  • 1 ½ cup sugar

  • 1 cup butter, softened

  • 2 eggs

  • 2 teaspoon cream of tartar

  • 1 teaspoon baking soda

  • ½ teaspoon brandy extract

  • ½ teaspoon rum extract

  • ¼ teaspoon salt

  • TOPPING

  • ¼ cup sugar

  • 1 teaspoon nutmeg

Directions

  • Preheat oven to 400 degrees.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs and beat again.
  • In a separate bowl, whisk the flour, cream of tartar, baking soda and salt together
  • Add the flour mixture to the butter mixture and mix well.
  • Add brandy and rum extracts and beat at low speed until thoroughly blended.
  • Shape into 1 inch balls and roll in the sugar/nutmeg topping.
  • Place cookies on ungreased cookie sheet, 2 inches apart. (I use parchment paper lined cookie sheets)
  • Bake for 8 to 10 minutes or until edges are lightly browned.
  • Makes approximately 5 ½ dozen cookies

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