Eggnog Snickerdoodles Recipes

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EGGNOG SNICKERDOODLES



Eggnog Snickerdoodles image

It simply wouldn't be Christmas without these melt-in-your-mouth cookies on my platter! They have a lovely eggnog flavor and look great with their crunchy tops. The aroma while they bake is as delectable as their taste.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
2 eggs
1/4 to 1/2 teaspoon rum extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground nutmeg

Steps:

  • In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. , In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. , Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 34mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

EGGNOG SNICKERDOODLES



Eggnog Snickerdoodles image

Classic snickerdoodle cookies with a holiday twist.

Provided by SerrenaC23

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 53m

Yield 48

Number Of Ingredients 12

1 ½ cups white sugar
½ cup butter
½ cup shortening
2 eggs
½ teaspoon rum extract
½ teaspoon brandy extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup colored sugar
2 teaspoons ground nutmeg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
  • Mix colored sugar and nutmeg together in a small bowl.
  • Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 54.8 mg, Sugar 7.4 g

EGGNOG SNICKERDOODLES



Eggnog Snickerdoodles image

These pillowy, festive cookies are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract, widely available during the holidays, is the secret to replicating that classic eggnog flavor. An extra egg yolk in the dough and a dusting of nutmeg-sugar yield a cookie that's custard-like on the inside and crisp on the outside. These are even better the second day, and keep very well in an airtight container at room temperature. This season, forgo the eggnog altogether and enjoy these cookies with a bourbon neat. (Watch Vaughn Vreeland make his Eggnog Snickerdoodles.)

Provided by Vaughn Vreeland

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 9

3 1/2 cups/445 grams all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1 3/4 cup/350 grams granulated sugar, plus 1/4 cup/50 grams for rolling
1 teaspoon kosher salt
1 large egg plus 2 yolks, at room temperature
1 tablespoon rum extract
2 teaspoons freshly grated nutmeg

Steps:

  • In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
  • Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
  • Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
  • Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
  • Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
  • Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

EGGNOG SNICKERDOODLES



Eggnog Snickerdoodles image

Craving holiday eggnog? Skip the cocktail and grab a spruced-up snickerdoodle cookie instead. The nutmeg and rum flavors of this holiday favorite combine perfectly with the cinnamon-sugar taste of snickerdoodles. For the icing on top, there's a vanilla-chip dip that adds just the right creamy contrast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 36

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 teaspoon ground nutmeg
1/2 teaspoon rum extract
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 2/3 cups white vanilla baking chips

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix cookie mix, softened butter, egg, 1/2 teaspoon nutmeg and the rum extract with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon and remaining 1/2 teaspoon nutmeg. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
  • Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50% power) 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
  • Working with one cookie at a time, dip halfway into melted chips; gently shake off excess. Place on waxed paper. Repeat with remaining cookies. If chips have cooled too much, reheat. Let stand 30 minutes or until set. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g

EGGNOG SNICKERDOODLES



Eggnog Snickerdoodles image

There are loads of snickerdoodle recipes here on Zaar but I didn't see one like this. These are very flavorful cookies that are easy to make. I substitute actual brandy and rum for the extracts.

Provided by Lvs2Cook

Categories     Dessert

Time 20m

Yield 24-36 cookies

Number Of Ingredients 12

2 3/4 cups flour
1 1/2 cups sugar
1 cup butter, no substitutes
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon brandy extract
1/2 teaspoon rum extract
1/2 teaspoon nutmeg
1/4 cup sugar
1 teaspoon nutmeg

Steps:

  • Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes).
  • In a small bowl, stir together sugar mixture ingredients.
  • Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture.
  • Place 2 inches apart on lightly greased cookie sheet.
  • Bake 8 to 10 minutes or until edges are lightly brown.

Nutrition Facts : Calories 184.3, Fat 8.3, SaturatedFat 5, Cholesterol 35.8, Sodium 150.7, Carbohydrate 25.8, Fiber 0.4, Sugar 14.7, Protein 2.1

EGGNOG SNICKERDOODLES



Eggnog Snickerdoodles image

My mom found this recipe in a magazine and it is my new favorite. If you love eggnog, you'll love this cookie! Not too hard, not too soft, and it melts in your mouth.

Provided by Mrs. Gravy

Categories     Dessert

Time 50m

Yield 7 1/2 dozen

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 tablespoons sugar
1 egg
1 teaspoon rum extract
1/2 cup evaporated milk
1/2 cup french vanilla non-dairy coffee creamer
5 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg (or cinnamon)
1 cup confectioners' sugar
5 -6 teaspoons french vanilla non-dairy coffee creamer

Steps:

  • In a large mixing bowl, cream the butter, shortening, and 2 cups sugar. Beat in egg and extract.
  • Separately, combine milk and creamer; set aside.
  • Combine the flour, salt, and baking soda. Gradually add to the creamed mixture ALTERNATELY with the milk mixture.
  • In a small bowl, combine nutmeg and remaining sugar.
  • Shape the dough in to 1 inch balls; roll in nutmeg mixture. Place 2 inches apart on an ungreased baking sheet; flatten slightly.
  • Bake at 350 for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to cooling rack to finish cooling.
  • Prepare icing and drisle over cookies.

Nutrition Facts : Calories 898.7, Fat 28.8, SaturatedFat 12.3, Cholesterol 65.6, Sodium 594.2, Carbohydrate 149.5, Fiber 2.5, Sugar 77.8, Protein 11.6

HOLIDAY EGGNOG SNICKERDOODLES



Holiday Eggnog Snickerdoodles image

Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.-Bonnie Massimino, Brookeville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 7-1/2 dozen.

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. 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 until lightly browned, 10-12 minutes. 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.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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