Ingredients for Eggnog Snickerdoodles
- 2 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- salt
- 2 tablespoons brandy
- 2 tablespoons rum
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon
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How to Make Eggnog Snickerdoodles
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract, 2 tablespoons brandy, and 2 tablespoons rum.
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon.
- Roll rounded teaspoonfuls of dough into 1-inch balls.
- Roll the dough balls in the cinnamon-sugar mixture, ensuring they are evenly coated.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
58g
Fat
25g
Carbs
8g
