Holiday Eggnog Snickerdoodles Recipe

4 29 33
Holiday Eggnog Snickerdoodles Recipe
Holiday Eggnog Snickerdoodles Recipe photo by Taste of Home
Publisher Photo

Holiday Eggnog Snickerdoodles Recipe

Read Reviews
4 29 33
Publisher Photo
Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
MAKES:
92 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 10 min./batch + cooling
MAKES:
92 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 10 min./batch + cooling

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. Yield: 7-1/2 dozen.
Originally published as Eggnog Snickerdoodles in Taste of Home December/January 2008, p21

  • 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
  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.
Originally published as Eggnog Snickerdoodles in Taste of Home December/January 2008, p21

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Reviews forHoliday Eggnog Snickerdoodles

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fnstlug User ID: 3658849 258298
Reviewed 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..."

MY REVIEW
sweetgemlady656@aol.com User ID: 299445 217721
Reviewed 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."

MY REVIEW
Kmcl User ID: 4202589 216061
Reviewed Dec. 27, 2014

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

MY REVIEW
sealma@sbcglobal.net User ID: 1721316 215509
Reviewed 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."

MY REVIEW
Davena User ID: 6613215 215106
Reviewed Dec. 17, 2014 Edited Dec. 23, 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."

MY REVIEW
bevbailey User ID: 1830712 214172
Reviewed Dec. 6, 2014

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

MY REVIEW
ggreenok User ID: 7739034 214017
Reviewed Dec. 4, 2014 Edited Dec. 5, 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."

MY REVIEW
doylescott User ID: 7230721 213976
Reviewed Dec. 4, 2014

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

MY REVIEW
slmerk User ID: 7826999 213938
Reviewed Dec. 3, 2014

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

MY REVIEW
grandmabear1957 User ID: 7779253 213918
Reviewed Dec. 3, 2014

"These cookies are great my. Family really in joys them during the holidays."

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