Eggnog Snickerdoodles
Rum-and-nutmeg-spiced snickerdoodle cookies rolled in a nutmeg-cinnamon sugar coating for a festive eggnog flavor.
Ingredients
| 2 1/2 cups | 600 ml | unbleached all-purpose flour (Gold Medal) |
| 2 tsp | 10 ml | cream of tartar |
| 1 tsp | 5 ml | baking soda |
| 1 cup | 240 ml | butter, softened |
| 1 1/2 cup | 360 ml | sugar |
| 2 | eggs | |
| 2 tsp | 10 ml | rum extract |
| 1/4 tsp | 1.3 ml | ground nutmeg |
| 1/4 tsp | 1.3 ml | ground cinnamon |
| 1 cup | 240 ml | sugar (for coating) |
| 1/2 tsp | 2.5 ml | nutmeg (for coating) |
| 1/4 tsp | 1.3 ml | cinnamon (for coating) |
Instructions
Preheat oven to 400 degrees. Adjust oven racks to upper middle and lower middle racks. In a bowl, stir to combine flour, cream of tartar, baking soda, nutmeg and ground cinnamon. Set aside. In a stand mixer with a paddle attachment set on medium speed, add in softened butter and sugar, beating until smooth. Add in eggs one at a time, beating for 30 seconds in between additions. Add in rum extract. With mixer speed set on low, add in dry ingredients mixture until just combined. In a small bowl, whisk together the snickerdoodle coating ingredients. Roll about 1 tablespoon of dough into a ball. Roll the dough ball into the snickerdoodle coating mix until the dough ball is evenly coated. Place on a parchment lined baking sheet. Repeat until two baking sheets are full. Place baking sheets in the oven and bake for 4-5 minutes. Remove cookie sheets, rotate and switch the sheets to the opposite baking rack. Bake an additional 4-5 minutes. Remove from oven, and allow the cookies to cool on the sheet for 5 minutes before removing them to a wire rack to finish cooling. Serve when cool.