Are you guys cookie’d out yet? Because I definitely am not :)! I’ve been sharing cookie recipes like crazy and still have another cookie recipe to share next week too, Lemon Snowball Cookies, they are amazing! As are these perfectly flavored eggnog snickerdoodles. That’s right you guys, all the flavors of eggnog combined with all the best things about snickerdoodles and BAM! You get these! And they are dangerously delicious!
Crazy enough, these cookies actually contain no eggnog. I felt if I added it it we’d end with more of a cakey snickerdoodle and with these I wanted something more soft and chewy because to me that’s the way a true snickerdoodle should be (plus that must have, lightly crisp outer layer from the sugar coating that slightly melts while baking. I just love biting through that!). They get their eggnog flavor from a fair amount of nutmeg and also from the rum extract. Rum extract can be found near the vanilla extract in most grocery stores. It’s a must in these cookies so be sure not to skip out on it. Plus if you buy it an need more uses for it you can try any of these recipes here.
And since you can never have too many cookie recipes… I’m so excited today to be part of a virtual cookie exchange with some of my food blogging friends! You really need to check out all their delicious recipes! I don’t know which one to start with first, they all look so delicious! Follow the links below the image to get the recipes.
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Happy cookie making!
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Gingerbread Biscotti from Completely Delicious
True Love Cookies from Creme de la Crumb
Salted Caramel Chocolate Chip Macaroons from Inside BruCrew Life
Candy Cane Kiss Cookies from Our Best Bites
Pumpkin Spice White Chocolate Cookies from Sweet Basil
Candy Cane Cheesecake Cookies from Sweet Treats and More
Chocolate Cherry Sandwich Cookies from Taste and Tell
Chocolate Mallow Drops from The Recipe Critic
Peppermint Chocolate Chip Shortbread Cookies from The Girl Who Ate Everything
Rudolph Cookies from Your Cup of Cake
Eggnog Snickerdoodles
Did you make this recipe? Leave a review.
Yield: About 3 dozen
Ingredients
- 2 3/4 cups (398g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (3.3 oz) all-vegetable shortening
- 1 cup (210g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract
For rolling
- 1/4 cup (56g) granulated sugar
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Instructions
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Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg and salt for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, shortening, granulated sugar, and brown sugar until creamy. Mix in eggs then mix in vanilla and rum extract. With mixer set on low speed slowly add in flour mixture and mix just until combined.
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Scoop dough out 1 1/2 Tbsp at a time and shape into balls.
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In a small bowl whisk together 1/4 cup granulated sugar, nutmeg and cinnamon and roll dough balls into mixture to evenly coat. Place 2-inches apart Silpat or parchment paper lined baking sheets. Bake in preheated oven 9 - 10 minutes (they should appear slightly under-baked). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
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Recipe source: adapted from Taste of Home
Chineka @ Savor The Baking: These snickerdoodles look delicious and there is always time and room for a great cookie! December 16, 2014 at 2:43pm
Deborah: Is there such thing as too many cookies? I think not!! Especially when they look like these! December 16, 2014 at 7:28am
minna: Hi Jaclyn, I made your pumpkin snicker doodles a couple months ago and you are inspiring me to make these egg nog ones! Why did you choose to use shortening? what if I replace it with butter? December 15, 2014 at 11:42pm
Jaclyn: Just because it helped them to spread less, I actually tired both (all butter then half shortening/half butter) and preferred the shortening because it helped the structure of the cookie. You can use all butter though I’d just recommend chilling the dough for like an hour though before baking. December 17, 2014 at 12:30am
iBirthdaycake: i love this recipe. such a yummy. December 15, 2014 at 2:01am
ATasteOfMadness: I am so not cookied out! This looks amazing! December 13, 2014 at 4:09pm
Averie @ Averie Cooks: You are so creative!!! I’m editing an eggnog post for next week…wish I had some left because these look fabulous! So beautiful, too! December 13, 2014 at 3:59pm
Jaclyn: Thanks so much Averie! December 13, 2014 at 11:09pm
Laura (Tutti Dolci): I love snickerdoodles, these are perfection! December 13, 2014 at 3:55pm
Jaclyn: Thanks Laura! December 13, 2014 at 11:09pm
Katrina @ Warm Vanilla Sugar: This is a fabulous flavour for a holiday cookie. I love it! December 13, 2014 at 7:05am