Simple Eggnog Cookies Recipe
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These homemade eggnog cookies are soft and chewy and so easy to make. They are similar in taste to snickerdoodles with the cinnamon but so much better! This is a perfect unique cookie to bring to a cookie exchange or put out as your cookies for Santa this year.
Gluten-Free Eggnog Snickerdoodles
Hi Bakers,
This is a better snickerdoodle than the original ones. Maybe everyone won’t feel this way… But for me, this buttery, rich cookie with rum and nutmeg bring holiday delight in every sugar covered bite. This is an easy bake but, you may need to alter the cooking time to achieve a crisp exterior and a soft center. Do what I do and bake a tester cookie before making a whole batch. This way you know how your oven cooks the dough and you get the cookie baked how you like it! Enjoy ~Carolyn
Adapted for gluten-free from the Snickerdoodle recipe from Cooks Illustrated and the NYT Recipe for Eggnog Snickerdoodle
Gluten-Free Eggnog Snickerdoodles
makes 18 large cookies (3”diameter)
Dry Ingredients
2¾ cups Cup4Cup Multipurpose flour***
1½ teaspoons Koda Farms sweet rice flour
½ teaspoon xanthan gum
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1/4 teaspoon ground nutmeg
Wet ingredients
1 cup butter, softened
1½ cups sugar
1 large egg
2 large egg yolks
1 tablespoon rum extract ( I like Cook’s brand)
Topping for rolling
In a cereal bowl, mix together 2 teaspoons ground nutmeg and a 1/4 cup granulated sugar.
Preheat the oven to 350F. Make sure the oven rack is in the middle position.
In a medium-sized bowl, combine the dry ingredients with a whisk and set aside.
In a large bowl, combine butter and sugar until well creamed. Add egg, yolks and rum extract and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl.
Add the dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 1 minute to work in the flour and develop some stretch in the dough.
Shape into balls using about 2 tablespoons of dough or I use a #24 scoop. Roll in nutmeg sugar topping to coat.
Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart**.
Bake for about 12 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator.
**Flatten the dough in the center a bit before baking if you like a flat, crispy cookie.
Eggnog Snickerdoodles
Week8: Eggnog Snickerdoodles
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Eggnog Snickerdoodles
4oz butter
1/3 cup brown sugar
1/2 cup white sugar
1 egg
1 Tsp vanilla extract
1/3 cup Eggnog
2 1/4 cups flour
1/2 teaspoon baking soda
1 tsp cream of Tartar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 teaspoon salt
Cinnamon & Sugar mix
1/4 cup white sugar
1 tsp cinnamon
Directions
1.In a stand mixer with paddle attachment. Cream together butter, brown sugar and white sugar.
2.Add your Egg, Vanilla, and Eggnog. Mix for 1-2 minutes. Scrape down the bowl, and then mix again 1-2 minutes.
3.Add flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Mix till incorporated.
4.Portion (I used a red vollrath potion scoop which is 1 1/3 oz).
5.In a small bowl add white sugar and cinnamon the mix. Roll cookies in cinnamon & sugar mix.
6.Place portions on silicon pad. Bake at 350 for 16 minutes.
7.Enjoy!
Vegan Eggnog Snicker-doodles | Day 2 of 12 DAYS OF BAKING
Full disclosure, I used to hate Eggnog. Until I tried the vegan version. I don’t know why, but it’s so much better than the original stuff. It’s a classic flavor during the holidays, however, so naturally, I had to incorporate it somehow in my 12 Days of Baking. So, we’re making Eggnog Snickerdoodle cookies, and let me tell you, they’re delicious! This recipe is based on Mark Bittman’s How to Bake Everything.
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Instagram: @messy_vegan_baker
Facebook: Messy Vegan Baker
Twitter: @bakermessy
Pinterest: Messy Vegan Baker
Recipe:
Eggnog Snickerdoodles
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!
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
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How to Make Eggnog Snickerdoodles | Easy Christmas Cookies
Eggnog Snickerdoodles – your favorite sugar cookie with a Christmas twist. Soft, chewy texture, and flavors of eggnog and spices — they’re sure to be a big hit!
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________ @sugarapron6381 @cakescottage3869
PREP TIME 15 mins , COOK TIME 10 mins, TOTAL TIME 25 mins
COURSE Christmas, Cookies, Easy Recipe
CUISINE American
SERVINGS 24
INGREDIENTS
1 cup unsalted butter (about 2 sticks), at room temperature
1 3/4 cup granulated sugar plus 1/4 cup for rolling
1 large egg at room temperature
1 cup eggnog
2 teaspoons vanilla or rum extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons nutmeg freshly grated
1/2 teaspoon cinnamon
INSTRUCTIONS
In a large bowl, cream the butter and 1 3/4 cup sugar, until smooth and fluffy, 3 to 4 minutes. Mix in egg. Add eggnog and vanilla/rum extract, beat at medium speed until smooth.
Sift together the flour, cream of tartar, baking soda and salt in a medium bowl and gradually mix it into the creamed ingredients until fully combined and smooth.
Set the dough aside to hydrate for about 10 minutes while you prepare to bake. In small bowl/plate, mix remaining sugar, cinnamon and nutmeg.
Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
Roll the dough into 1 inch balls and toss the balls in the sugar mixture until the entire ball is coated in sugar and spice mixture. Place the balls about 2 inches apart on a baking sheet.
Bake at 400F for 10 to 13 minutes, until slightly puffed and just set. Cool on a wire rack.