Holiday Eggnog Snickerdoodles

Name: Holiday Eggnog Snickerdoodles
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 7-1/2 dozen.
Ingredients: 1/2 cup butter, softened; 1/2 cup shortening; 2 cups plus 1/3 cup sugar, divided; 1 large 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

Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups plus 1/3 cup sugar, divided
1 large 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

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.
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.

Nutrition Facts

1 cookie: 77 calories, 2g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

Originally published as Egg Nog Snickerdoodles in Taste of Home December/January 2008

Reviews

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Average Rating:

Toni

Nov 28, 2018

What does adding Cream of Tartar do?
fnstlug

Dec 18, 2016

Loved these! I replaced the shortening with butter and lowered the baking temp. They came out just like I hoped they would! Still nice and fluffy, but not too dry. Definitely need to keep them in a sealed container though...
sweetgemlady656

Jan 13, 2015

The cookie turned out rather dry. When I tried flattening them out more then they turned too hard and just weren't very tasty even with a glass of milk.
Kmcl

Dec 27, 2014

I made this as per the recipe and found them to be very bland and dry.
sealma

Dec 21, 2014

I will try them again, but next time i will add cream of tater & eggnog to give it some bite. Also for the outside some more nutmeg and a touch of cinnamon.
Davena

Dec 17, 2014

I think I would put some nutmeg into the batter itself if I made these again. I replaced the milk and creamer with eggnog but I still thought they needed a bit more spice! Update: the flavor of these does improve after sitting for a few days! I liked them better without icing.
bevbailey

Dec 6, 2014

I think I'd just use eggnog instead of the creamer...
ggreenok

Dec 4, 2014

Oh my goodness...total yumminess. I did make a few changes. Since eggnog is in the title, I thought I needed it. Not wanting to waste it, I did substitute it for the evaporated milk. Since they are snickerdoodles, I added a teaspoon of cream of tartar. Like another reviewer, I didn't have rum extract, so I substituted rum. I also added a teaspoon of cinnamon to the nutmeg and sugar mixture. Will definitely make these again.
doylescott

Dec 4, 2014

oh so very very good. thanks a lot for this rec.
slmerk

Dec 3, 2014

Where is the eggnog? These are vanilla coffee creamer cookies not eggnog cookies, strange.