Eggnog Snickerdoodle Cookies With Vaughn | NYT Cooking
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Classy, pillowy, festive: Eggnog snickerdoodles are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract is the secret to replicating that eggnog flavor in these cookies, which are coated in a light dusting of nutmeg-sugar. Follow along as Vaughn Vreeland, our video producer, shows us how to make them, and for a special guest appearance from everyone's favorite, Nannie.
Cookie Week continues on our channel this week with videos from Yewande Komolafe and Sohla El-Waylly on deck. Stay tuned!
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Try Taste of Home's eggnog cookies recipe l GMA Digital
Get a step-by-step guide for these festive holiday cookies here!
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Christmas Cookie Recipe Exchange: Eggnog Cookies
Let's make eggnog cookies for a sweet holiday treat. This video is part of Jeni's Scratch Made Kitchen Christmas Cookie Recipe Exchange collab. @ scratch made kitchen
Eggnog Cookie Recipe from
Ingredients:
1 cup Unsalted Butter, softened
1 1⁄2 cup granulated sugar
2 Large Eggs
1 cup Eggnog
1 tbsp dark rum (optional)
1 tsp pure vanilla extract
4 cups all-purpose flour
2 1⁄4 teaspoon baking powder
1⁄2 tsp ground nutmeg
Icing
2 1⁄2 cups powdered sugar
4 tbsp Unsalted Butter, softened
3 tbsp Eggnog
sprinkle of nutmeg
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What's for Santa? | Eggnog Cookies
Eggnog Cookies are a fabulous holiday treat. The warm flavors of cinnamon and nutmeg make these buttery soft cookies extra festive. Topped with a rich eggnog buttercream icing, these cookies are sure to be a Christmas crowd pleaser.
This video is a collaboration with Mandy from the channel Mandy in the Making!
Watch her What's for Santa? video here:
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Eggnog Cookies (makes 16)
Cookie Dough
1 stick plus 2 ½ Tbsp. unsalted butter, room temperature
½ c. light brown sugar
2 egg yolks
1 Tbsp. eggnog
¼ tsp. vanilla extract (or rum extract if you prefer)
¼ tsp. nutmeg
¼ tsp. cinnamon
1 ½ c. all purpose flour
Frosting
2 c. powdered sugar
pinch of salt
1 stick unsalted butter, room temperature
½ tsp. vanilla extract (I forgot this! Use rum extract if you prefer)
3 Tbsp. eggnog
nutmeg for garnish
Preheat oven to 325 degrees. In a large mixing bowl, use an electric hand mixer to cream 1 stick plus 2 ½ Tbsp. unsalted butter with the light brown sugar. Add the egg yolks, eggnog, and vanilla extract. Beat to combine. Add the nutmeg, cinnamon, and flour. Beat again until fully incorporated. Use a medium cookie scoop (heaping tablespoon) to form the cookie dough into balls and place on a lined baking sheet. Bake at 325 degrees for about 12-13 minutes or until totally set and lightly golden on the bottom.
While the cookies bake, make the frosting. In a large mixing bowl, use an electric hand mixer to beat together 1 c. of powdered sugar, the butter, vanilla, and 2 Tbsp. eggnog. Once incorporated, add the second cup of powdered sugar and 1 Tbsp. eggnog. Beat to combine.
Remove cookies from oven and allow to cool before frosting. Spread a thick layer of frosting onto each cookie and sprinkle with nutmeg to garnish. ENJOY!
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Intro music written and recorded by my talented husband!
#eggnog #cookies #whatsforsanta
How To Make Eggnog Cookies
FULL RECIPE BELOW
Behold, these sensational eggnog cookies. Complete with a bourbon vanilla icing, these cookies are deadly good. Whip them up for your family get togethers, holiday parties or just because you deserve it.
EGGNOG COOKIE RECIPE:
Cookie Ingredients:
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
¾ tsp ground nutmeg
½ tsp ground cinnamon
¾ cup butter, unsalted and softened
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ tsp rum extract
1/4 cup eggnog
Frosting Ingredients:
½ cup butter, unsalted
3 tbsp whipping cream
1 tsp bourbon (brandy, rum or whiskey would also work)
3 cups powdered sugar
pinch of salt
Directions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon until free of any large lumps.
3. In a large mixing bowl or the bowl of a standing mixer, cream together the butter and both sugars until fluffy-about 2 minutes. Add in the egg yolks one a time, mixing well before you add the next one. Add in the vanilla, rum extract and egg nog and beat for an additional 1-2 minutes. Using a ¼ measuring cup, slowly add in the dry ingredients to the wet. Mix until just combined.
4. Using a tablespoon, scoop out dough and space about 2 inches apart on baking sheet. Bake for about 10-12 minutes or until cookies are very lightly golden brown.
5. While cookies are baking, make the frosting. Cream together the butter and vanilla extract until light and fluffy. Add the bourbon and salt and mix thoroughly. Using a ¼ measuring cup, slowly add in the powdered sugar until all is incorporated. Frosting should be light and fluffy, not runny or melting.
6. When cookies are done, remove from oven and let cool on baking sheet for at least 5 minutes. Transfer to wire rack and let cool completely. When cooled, add frosting and sprinkle with a pinch of nutmeg. Enjoy!
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