Yesterday was “Christmas in July” it being well the 25th and 6 months from the Big Day. It was also my birthday but that is not generally a day for countrywide celebration. If you would like to remark the day in any way a donation to AniMeals in Missoula would not be unwelcome. They do great work and it’s kitten season. In thinking of Christmas one of my favorite parts of the holiday is baking holiday cookies so I found a new one to me – eggnog snickerdoodles. I slightly adapted a recipe from my favorite cookie cookbook (affiliate link) The Perfect Cookie from America’s Test Kitchen. Why I am baking Christmas cookies in July? Two reasons really; we needed something sweet to eat after dinner and I was participating in a fun Instagram event. So here you go, a delicious cookie recipe – just because!
Any purchase links are affiliate links which means if you buy anything through them I will receive a small commission (with no additional cost to you)
Eggnog Snickerdoodles
makes approx. 5 dozen
2 1/2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
16 TBS unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 tsp rum or rum extract
1/2 cup confectioners sugar
- Have oven racks at upper middle and lower middle and preheat oven to 400°
- Line cookie sheets with parchment paper or silicone mats
- Whisk together the flour, cream of tartar, nutmeg, and baking soda. Set aside.
- In a stand mixer with the paddle attached beat the butter and sugar until light and fluffy. About 3 to 5 minutes.
- Add eggs one at a time being sure to mix well after each one.
- Add in rum or rum extract and mix well.
- Reduce speed to low and add flour mixture. Mix until just combined.
- Roll 1 TBS of dough at a time into balls (I use a cookie scoop) and place them 2″ apart on the prepared cookie sheets.
- Grease the bottom of a drinking glass or measuring cup (I used cooking spray) and press the dough balls down evenly to an even 1/2″ thickness.
- Bake until the edges are lightly browned, 8 to 10 minutes.
- Switch and rotate the sheets halfway through baking.
- Let the cookies cool on the sheets for 5 minutes then remove them to wire racks to cool completely.
- Dust with confectioners sugar.
How Were the Eggnog Snickerdoodles?
Well given that they are just about gone and I made them on Saturday I would venture to say they are pretty tasty. I will note that if you don’t like nutmeg you are not going to like these cookies. It is the most dominant flavor. I happen to love it which is why I knew I would love these after I read the recipe. They are definitely going to be in regular rotation around here with other favorite cookies like Orange Cornmeal Cookies and Linzer Tarts.
PrintEggnog Snickerdoodles
A delicious, nutmeg forward cookie
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 36 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 16 TBS unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp rum or rum extract
- 1/2 cup confectioners sugar
Instructions
- Have oven racks at upper middle and lower middle and preheat oven to 400°
- Line cookie sheets with parchment paper or silicone mats
- Whisk together the flour, cream of tartar, nutmeg, and baking soda. Set aside.
- In a stand mixer with the paddle attached beat the butter and sugar until light and fluffy. About 3 to 5 minutes.
- Add eggs one at a time being sure to mix well after each one.
- Add in rum and mix well.
- Reduce speed to low and add flour mixture. Mix until just combined.
- Roll 1 TBS of dough at a time into balls (I use a cookie scoop) and place them 2″ apart on the prepared cookie sheets.
- Grease the bottom of a drinking glass or measuring cup (I used cooking spray) and press the dough balls down evenly to an even 1/2″ thickness.
- Bake until the edges are lightly browned, 8 to 10 minutes.
- Switch and rotate the sheets halfway through baking.
- Let the cookies cool on the sheets for 5 minutes then remove them to wire racks to cool completely.
- Dust with confectioners sugar.
Keywords: cookies, snickerdoodles, eggnog, eggnog snickerdoodles, Christmas cookies
