Print Options

 
 Print
Holiday Eggnog Snickerdoodles Recipe

Holiday Eggnog Snickerdoodles Recipe

Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
TOTAL TIME: Prep: 1-1/2 hours Bake: 10 min./batch + cooling YIELD:92 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups plus 1/3 cup sugar, divided
  • 1 egg
  • 1 teaspoon rum extract
  • 1/2 cup evaporated milk
  • 1/2 cup refrigerated French vanilla nondairy creamer
  • 5-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • ICING:
  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons refrigerated French vanilla nondairy creamer

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
  • 2. In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
  • 3. Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • 4. For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired. Yield: 7-1/2 dozen.