Eggnog Snickerdoodles
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar divided
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup eggnog
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg.
- In a separate bowl, use an electric mixer to cream the butter and 1 cup of sugar until fluffy.
- Add the vanilla extract, eggs, and eggnog to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the remaining 1/2 cup of sugar with the cinnamon.
- Roll dough into 1-inch balls and coat in the cinnamon-sugar mixture.
- Place the coated balls on the prepared baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
To ensure your Eggnog Snickerdoodles are perfectly soft and chewy, avoid overmixing the dough once the dry ingredients are incorporated. Adjust the baking time slightly if you prefer a softer or crispier cookie. Remember that cookies will continue to cook a bit on the baking sheet even after being removed from the oven, so keep an eye on them to prevent overbaking. Enjoy these festive cookies with a glass of eggnog or a warm cup of tea for a delightful holiday treat.
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