EGGNOG SNICKERDOODLE RECIPES

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EGGNOG SNICKERDOODLES RECIPE - FOOD.COM



Eggnog Snickerdoodles Recipe - Food.com image

There are loads of snickerdoodle recipes here on Zaar but I didn't see one like this. These are very flavorful cookies that are easy to make. I substitute actual brandy and rum for the extracts.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24-36 cookies

Number Of Ingredients 12

2 3/4 cups flour
1 1/2 cups sugar
1 cup butter, no substitutes
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon brandy extract
1/2 teaspoon rum extract
1/2 teaspoon nutmeg
1/4 cup sugar
1 teaspoon nutmeg

Steps:

  • Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes).
  • In a small bowl, stir together sugar mixture ingredients.
  • Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture.
  • Place 2 inches apart on lightly greased cookie sheet.
  • Bake 8 to 10 minutes or until edges are lightly brown.

Nutrition Facts : Calories 184.3, FatContent 8.3, SaturatedFatContent 5, CholesterolContent 35.8, SodiumContent 150.7, CarbohydrateContent 25.8, FiberContent 0.4, SugarContent 14.7, ProteinContent 2.1

EGGNOG SNICKERDOODLES RECIPE - NYT COOKING



Eggnog Snickerdoodles Recipe - NYT Cooking image

These pillowy, festive cookies are great to have in your back pocket when you’re in the mood for a quick holiday treat. Rum extract, widely available during the holidays, is the secret to replicating that classic eggnog flavor. An extra egg yolk in the dough and a dusting of nutmeg-sugar yield a cookie that’s custard-like on the inside and crisp on the outside. These are even better the second day, and keep very well in an airtight container at room temperature. This season, forgo the eggnog altogether and enjoy these cookies with a bourbon neat. (Watch Vaughn Vreeland make his Eggnog Snickerdoodles.)

Provided by Vaughn Vreeland

Total Time 45 minutes

Yield 24 cookies

Number Of Ingredients 9

3 1/2 cups/445 grams all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1 3/4 cup/350 grams granulated sugar, plus 1/4 cup/50 grams for rolling
1 teaspoon kosher salt
1 large egg plus 2 yolks, at room temperature
1 tablespoon rum extract
2 teaspoons freshly grated nutmeg

Steps:

  • In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
  • Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
  • Add the flour mixture and beat on low speed until combined. (You may want to start by “pulsing” the flour, so that it doesn’t go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
  • Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
  • Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
  • Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

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