EGGNOG SNICKERDOODLES
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
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(COOK'S COUNTRY)
Make and share this Eggnog Snickerdoodles(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- 1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
- 2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
- 3. DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.).
Nutrition Facts : Calories 90.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 42.1, Carbohydrate 12.6, Fiber 0.2, Sugar 7.5, Protein 1
EGGNOG SNICKERDOODLES
Classic snickerdoodle cookies with a holiday twist.
Provided by SerrenaC23
Categories Desserts Cookies Snickerdoodle Recipes
Time 53m
Yield 48
Number Of Ingredients 12
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
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
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
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
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
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
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
EGGNOG SNICKERDOODLES
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
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.
HOLIDAY EGGNOG COOKIES
Eggnog cookies. A family favorite for the holidays!
Provided by reddeerlazboy
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
- Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
- Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
- Drizzle icing over cooled cookies and decorate with candy sprinkles.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 14.5 g, Cholesterol 24 mg, Fat 5.4 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 59.8 mg, Sugar 13.9 g
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