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Holiday Eggnog Snickerdoodles

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


  • 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


  • 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.
  • 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.

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Holiday Eggnog Snickerdoodles (continued)

Directions (continued)

  • Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes.
  • Remove to wire racks to cool completely.
  • 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.