EGGNOG SNICKERDOODLES

The perfect cookie for the holidays! The rich taste of eggnog combined with the soothing, warm flavor of nutmeg makes for a winning combination. These are sure to become your new favorite holiday cookie!

I have been making these cookies for years, and at this point I don’t even know where the recipe came from. But over the years this recipe has evolved little by little, from being a good cookie to becoming my family’s absolute favorite holiday cookie! Honestly, this recipe hardly resembles the original anymore, and with all of the crossing-off and rewriting I’ve done on my recipe card, it’s practically unreadable!

Even though this cookie is called an “Eggnog Snickerdoodle,” it originally did not have any eggnog in the recipe. That always bothered me. Wanting this cookie to be true to its name, I started adding eggnog to both the cookie dough, and to the frosting. And let me tell you, that simple change elevated this cookie from being “good” to being “amazing!” My kids ask for this cookie every year and I am happy to oblige. I usually make a double-batch of this recipe and freeze the majority of the cookies, so we have some on hand in the months following the holidays.

For this recipe:

  • Shortening vs. butter: This recipe calls for shortening, and for good reason. Shortening is 100% fat, containing no water. Butter has both water and milk, and because of this, will melt more quickly than shortening. Because butter melts quicker, using butter will result in a cookie that spreads out more, and is flatter and crispier. Cookies made with shortening will tend to be softer and plumper. You definitely want a soft, plump snickerdoodle cookie.
  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to cool to room temperature before adding more cookie dough. Adding cookie dough to a hot pan – or even a warm pan – will start the dough softening and melting before it even gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cool water for 20 to 30 seconds – or longer if needed, until cool – dry, and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven, let them rest for 3 to 4 minutes before attempting to remove them from the baking sheet. The cookies are way too soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a few minutes. The heat from the cookie sheet will cause your cookies to flatten out even more. After 3 to 4 minutes, use a spatula and move the cookies to a cooling rack, which allows air to circulate around the cookie, cooling it quickly and evenly.

How to make these cookies:

  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper, or use silicone baking mats. Lining your baking sheet has two benefits: One, it prevents your cookies from sticking to the baking pan. Two, it creates a barrier between the cookie and the scorching hot pan. This help to keep your cookies from over-browning – or even burning – as they bake.
  • Start by creaming the softened butter, shortening, and sugar in a large bowl of a standing mixer. Beat in the egg and rum extract. Beat until everything is creamy and well-combined.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In medium bowl, combine all your dry ingredients – the flour, salt, baking soda, and nutmeg. A whisk works best for combining dry ingredients, as it is great at removing any lumps, and keeps you dry ingredients light and fluffy.
  • Next, gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing between additions. Once everything is added, only mix until everything is combined. Do not overmix.
  • In a small bowl, combine the nutmeg and sugar, which you’ll roll the cookies in before baking. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet. Flatten slightly with a glass. **You don’t have to flatten the cookies, but you’ll get a prettier shaped cookie if you do. Also, the icing will stay on better with a flatter cookie. Just don’t smash the cookie; you are only flattening them about half way.
  • Bake for 10-12 minutes. Remove from the oven and allow to rest for 3-4 minutes before removing the cookies to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.**Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to completely cool before adding the icing.

For the icing:

  • Combine the confectioner’s sugar and eggnog, mix well. If needed, add more of the eggnog or sugar, in small amounts, until desired consistency is reached. It should be thick, but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.

Eggnog Snickerdoodles

The perfect cookie for the holidays! The rich taste of eggnog, combined with the soothing, warm flavor of nutmeg makes for a winning combination. These are sure to become your new favorite holiday cookie!
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Course cookies, Dessert
Servings 3 dozen

Ingredients
 

  • ¼ cup butter, softened
  • ¼ cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon rum extract
  • ¼ cup eggnog
  • ¼ cup French Vanilla Creamer
  • 2 ¾ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg

For Rolling Cookies:

  • ½ cup sugar
  • ½ teaspoon ground nutmeg

Icing:

  • 1 cup confectioner's sugar
  • 5 to 6 teaspoons eggnog

Instructions
 

  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper or use silicone baking mats.
  • In a large bowl, cream the butter, shortening, and sugar. Beat in the egg and rum extract.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In medium bowl, combine the flour, salt, baking soda, and nutmeg.
  • Gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing well between additions.

Rolling Cookies:

  • In a small bowl, combine the nutmeg and sugar. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet. Flatten the dough slightly with a glass – do not smash the cookie, but press down about half way.
  • Bake for 10-12 minutes. Remove from the oven and allow to rest for 3-4 minutes before removing the cookies to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.
    **Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to completely cool before adding the icing.

For the icing:

  • Combine the confectioner's sugar and eggnog, mix well. If needed, add more of the eggnog or sugar, in small amounts, until desired consistency is reached. It should be thick, but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.

Notes

Freezing cookies: Freeze in an airtight container or freezer bag, and eat within 6 months.
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2 thoughts on “EGGNOG SNICKERDOODLES

  1. These cookies are sooo yummy!!! And the recipe was simple enough that our eleven year old daughter could follow it and made them by herself. Great recipe!!!

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