Eggnog Snickerdoodles Recipe
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-3/4 cups sugar, divided
- 2 eggs
- 1/4 to 1/2 teaspoon rum extract
- 2-3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground nutmeg
- 1. In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
- 2. In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets.
- 3. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
1 cookie equals 57 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 34 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Reviews for Eggnog Snickerdoodles
"Easy to make. Not fluffy like the photo. Little too crispy for my liking. Nice flavour. Pretty. I would recommend baking them at a lower temperature. That helped to reduce the crispness."
"I make these every year for Christmas!"
"Absolutely wonderful moist cookies. Turned out perfect for me. The rum and the nutmeg are the best taste combination in this recipe. The kids all want these made now over any other cookie.Thanks for sharing."
"These turned out great and made a lot for just a little effort. A great addition to our holiday cookies this year. Love the eggnog flavor!!!"
"I just baked these and found them to have no flavor."
"This cookie has the WOW factor....amazing!It made 6.5 doz. like it said. The dough was very easy to work with. I didn't have rum extract so i used Bacardi....shhh. it worked just fine. It does resemble egg nog! I'm throwing out my other recipes for snicker doodles....ty 4 sharing!"
"Tasty cookies and easy to make. However, the yield was only 4.5 dozen - not 6.5 as the recipes says. Therefore, I need to make another batch today to have enough for my cookie exchange!! I used a #50 size scoop to make the balls, which ended up with a cookie that is 2.75" in diameter - a nice, but not over sized cookie. I usually expect it to not make as many as it says it will, but don't expect it to be off by 2 dozen!!"
"Very good! They turned out great just as the recipe is written. Watch them close in the oven. They are fluffier if you take them out before they really brown around the edges. If need be, leave them on the pan a few minutes before removing to cool."
"I make these every year for Christmas, but instead of rolling the dough balls into plain white sugar and nutmeg, I mix the nutmeg with green and red sugar. Makes them look extra special for the holidays!"
"No one in my family liked these."
"I had baked these cookies before and they were great. This time when I baked them I omitted the rum extract and used 1/2 tsp. eggnog flavor and added the nutmeg into the dough instead of with the sugar to roll the cookies in. These cookies have the most amazing eggnog flavor, they are pretty and I will keep making them."
"Pretty and tasty."
"reply to enonwosdog- My mother-in-law taught me an important lesson about cookie making. Dry,tough or hard cookies- too much flour was used so cut back a little. Flat or greasy cookies- too little flour was used so add a little extra. Bake a couple of "test cookies" until you have the cookie texture you desire. All flour is not the same and can vary from brand to brand, affecting the success of a recipe."
"The taste was wonderful, but they went flat instead of fluffy like the picture. What went wrong?"
"I made them cookies for Christmas presents and they were wonderful. I love eggnog and these cookies really taste like eggnog."