Tag: eggnog

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 initially 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 the frosting. And let me tell you, that simple change elevated this cookie from being “good” to “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 most 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 a good reason. Shortening is 100% fat, containing no water. Butter has both water and milk, and because of this, it 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 helps 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 a medium bowl, combine all your dry ingredients – flour, salt, baking soda, and nutmeg. A whisk works best for mixing dry ingredients, as it is great at removing any lumps and keeps your 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 halfway.
  • Bake for 10-12 minutes. Remove from the oven and 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 cool completely 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!
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
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 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 a 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.
  • Bake for 10-12 minutes. Remove from the oven and immediately flatten the cookies slightly with a glass – do not smash the cookie, but press down about halfway. Allow the cookies to rest for 3-4 minutes before removing them 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 cool completely before adding the icing.

For the icing:

  • Combine the confectioner's sugar and eggnog, mix well. If needed, add more 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 six months.
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EGGNOG DONUTS

These festive holiday donuts are a must-have if you love eggnog! Topped with eggnog frosting and warm spices, these are sure to put you in the holiday spirit!

Eggnog – to me – is synonymous with the Christmas season. I usually start checking the stores for my favorite brand of eggnog at the end of October. You might even call me an “eggnog snob.” I won’t just purchase any brand of eggnog, but I scrutinize the ingredients very carefully. I want “real” eggnog without high fructose corn syrup, artificial thickeners, and flavors. Sometimes that means leaving the store without buying any because so many of them are just full of bad things. I know you can always make homemade eggnog – and it’s something that is on my list to try – but for now, I buy it. 

This year I figured, why not eggnog donuts? After several rounds of tweaking the recipe, I was finally happy with the results. Below I’ve listed some tips and tricks for making the perfect donuts.

Check out my other donut recipes:

Tips and Tricks:

Tools: You’ll need to be able to cut out your donuts. You can buy a donut cutter that will cut out the donut and donut hole simultaneously. These tend to measure from 3 inches to 3 1/2 inches. Or you can use pastry cutters. I have a set of pastry cutters that have 12 different sizes of circular cutters. For these donuts, I use the 3-inch cutter and the smallest 1-inch cutter to make the perfect size donuts and donut holes. They will be smaller than the large bakery donuts, but then I can eat two and not feel too guilty about it! You can always make larger donuts, but keep in mind the recipe will yield fewer donuts than the recipe indicates. You can always whip up another batch if you need a few more donuts, too, as this recipe is so quick and easy to make.

Dough: Donut dough should be sticky but not so sticky that you find it hard to work with. The key is flour. If the dough seems a bit sticky, add a little flour, no more than a tablespoon at a time. Also, it is important that you lightly flour the surface you plan on rolling the dough out on – including the top of the dough and the rolling pin. Before you use the cutters, dip them in flour. After cutting one or two donuts, dip the cutters in flour again to keep the dough from sticking. Once you cut the donuts, place them on a cutting board or baking sheet lined with parchment paper. The dough will not stick to the parchment paper.

Frying:

*Honest moment* Frying things in oil used to intimidate me. But I’ve done it enough times to be pretty comfortable with it now. Just use common sense and be careful. So here are a couple of tips on frying:

  • First, the temperature is so important! When frying anything in oil, you need a frying thermometer or candy thermometer. You have to know your oil temperature to cook the food correctly. If your oil is not hot enough, your food will be under-cooked. If the oil is too hot, you will burn your food. For frying donuts, you want your oil to be between 355°F and 365°F. The hardest part of making donuts is keeping your oil between those two temperatures. You will discover that your temperature will drop as soon as you put the donuts in the oil. That is why you should never fry more than three donuts at a time because your temperature will drop too low. Just keep a close eye on your thermometer, and take the time to adjust the oil temperature. If you need to, wait a few minutes in between batches to allow your oil to get back to 365°F. But you also don’t want to put your donuts in oil that is over 365°F, because they will be overcooked on the outside and most likely undercooked on the inside. If your oil is getting too hot, you can carefully remove it from the burner for a few minutes to let the oil cool down.
  • Never drop the donuts into the hot oil! You will get splashed and burned. Most people, myself included, assume that the oil will sizzle and pop when you add the donuts, kind of like the trials of frying bacon. However, if the temperature is correct (not too hot), when you put the donuts in the hot oil, they will sizzle, but they will do that under the surface, not splattering or spitting at you. The technique I use is to lay the donuts gently in the oil. They will initially sink to the bottom, but they will float to the top after a few seconds.
  • Flip the donuts after about a minute or when they are golden-brown. You will need something to flip and remove the donuts from the oil when they are done. A pair of forks will work, or a large meat fork. They even make a tool called a spider strainer for frying food. The strainer looks like a spider web, hence the name.
  • When you are done frying your donuts, don’t throw the oil out! You can reuse it. Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, place a fine-mesh strainer or cheesecloth (even better if you use both!) over the container you plan to store it in and strain the oil. Label the oil with the date and what you fried in the oil; you don’t want to fry donuts in oil that previously was used for frying fish…Gross! Store the oil in a cool, dry place for no longer than three months. Always check your oil before reusing it. If it is cloudy or rancid-smelling, throw it out!

 

       

 

Eggnog Donuts

These festive holiday donuts are a must-have if you love eggnog! Topped with eggnog frosting and warm spices, these are sure to put you in the holiday spirit!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 minutes
Cooling Time 20 minutes
Course Breakfast
Servings 12 donuts

Ingredients
 

  • 2 cups flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 5 tablespoons butter, melted
  • 4-5 cups vegetable oil, for frying, (see notes)

Glaze:

  • 1 cup powdered sugar
  • pinch of salt
  • 1 ½ tablespoons butter, melted
  • 2 tablespoons eggnog
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg

Instructions
 

  • Pour enough oil into a large pot to give you about an inch to two inches of oil. Heat oil to 365°F, over medium-high heat. Use a frying thermometer or a candy thermometer to ensure proper temperature. While oil is heating prepare donuts, (keep an eye on the oil temperature).
  • In a medium bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl, whisk together buttermilk, vanilla, rum extract, and melted butter.
  • Add the buttermilk mixture to the flour mixture, and using a fork, mix just until combined. Do not over mix.
  • On a lightly floured surface, roll dough to ½-inch thickness with a floured rolling pin. Then use a 3-inch pastry cutter and a 1-inch pastry cutter, cut out donuts and donut holes, placing cut-donuts on a parchment paper-lined baking sheet or cutting board. Re-roll as needed to use all the dough.
  • Once your oil has reached 365°F, place no more than 3 donuts in the oil at a time (or you run the risk of cooling your oil too much). Fry for about 2 minutes, flipping once. Donuts are done when they are golden-brown on both sides. Move to a paper towel-lined cooling rack to cool.
    **Keep an eye on your oil temperature and adjust the heat up or down to maintain a temperature of 355°F to 365°F.**
  • Allow fried donuts to cool to room temperature before dipping them in frosting.

To make the glaze:

  • Add all the glaze ingredients to a small bowl. Stir with a small whisk or a fork until the frosting is smooth.
  • The glaze should be thick enough to cling well to the cooled donut without running off the donut. If the glaze is too thick, add a teaspoon of eggnog and stir, adding more, one teaspoon at a time, until you've reached the desired consistency. To thicken the glaze, add a tablespoon of powdered sugar, stir.
  • Dip the tops of the donuts in the glaze twice, gently shaking off the excess.
  • Allow the donuts to sit for a couple of minutes to allow the glaze to set slightly.

Notes

The amount of oil you need will depend on the size of the pot you use. You’ll want the pot big enough for three donuts to float freely. So an easy rule of thumb is, use enough oil to have at least an inch or two of oil in your pot.
You can reuse your oil. Allow the oil to cool completely, strain (to remove any food particles), and store in an airtight jar.  I recommend labeling your oil jar with what was last cooked in it and the date. 
I don’t recommend keeping leftover donuts. They just do not taste the same the next day. So if you need to, make half of the recipe.
 
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EGGNOG TAPIOCA PUDDING

If you love eggnog, you’ll love this holiday-flavored dessert! Made with eggnog, tapioca, warm spices, and a hint of vanilla – whip up a batch for your next holiday gathering!

We love eggnog in our house. So we eagerly await its arrival in the grocery stores this time of year. You might even call me an “eggnog snob.” I don’t just purchase any brand of eggnog, but I scrutinize the ingredients very carefully. I want “real” eggnog without high fructose corn syrup, artificial thickeners, and flavors. Sometimes that means leaving the store without buying any because so many of them are just full of bad things. I know you can always make homemade eggnog, and it’s definitely something on my list to try, but I buy it for now. I have my favorite brands, but stores tend to change the brands they carry every year. But this year, when I saw eggnog in the dairy section AND the brand I like, I literally gave a little squeal and high-fived my 12-year-old! I have had this particular recipe rolling around in my head for a couple of months. So I was excited to finally be able to give it a try!

I had to go through several attempts to get this right. The biggest challenge being the thickness of the pudding. With my first attempt, the flavor was amazing, and I got rave reviews from my family, but it was way too thick…Eggnog has a lot of egg in it, so when you cook it, it thickens up…a lot. So I had to play around with the ratio of eggnog to milk. Too much milk and you dilute the eggnog flavor and end up with runny tapioca. Too much eggnog, and it’s too thick. My fourth attempt, I think, is the winner!

Tapioca:

There are several ways to buy tapioca – granules, small pearls, and large pearls. Granules are an instant, quick-cooking form of tapioca that will, basically, cook up quicker, but because they are granules, you will have less texture in your pudding. The next is small and large pearls, which the only difference being the size. They both require soaking ahead of time. I soak the small pearls for 2-3 hours, and the large pearls need to be soaked overnight. My favorite is the small pearl because you get such a nice texture without having to remember to soak them overnight. I usually cannot remember to start a dessert a day in advance, so I write my recipes using the small pearls, but you can use any tapioca types. You skip the soaking step for the granules altogether, and with the large pearls, you soak the pearls overnight.

 

For this Recipe:

  • In a small bowl, soak 1 cup of small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours. This is an important step, as it helps soften your tapioca and shortens the cooking time.
  • After letting the tapioca soak, pour the tapioca and milk into a medium saucepan. Add to the tapioca mixture: 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture has almost reached a boil (do not boil), turn down the heat slightly, just to maintain a low simmer. Simmer for 10 to 15 minutes, stirring constantly to keep the milk from scalding. The tapioca should thicken a lot during this step.
  • Carefully taste-test the tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 5 minutes and check again, repeating until done. If your tapioca takes longer than 20 minutes, turn the heat up a little, and continue stirring.
  • When the tapioca is done, remove it from heat. Stir in 1 teaspoon of vanilla, and let cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold into the tapioca. Cover and refrigerate until ready to serve.
  • Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls, and top with whipped cream and a sprinkle of ground nutmeg.

Eggnog Tapioca Pudding

If you love eggnog, you'll love this holiday-flavored dessert! Made with eggnog, tapioca, warm spices, and a hint of vanilla – whip up a batch for your next holiday gathering!
4.85 from 26 votes
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 30 minutes
Course Dessert
Servings 8 – 1/2 cup servings

Ingredients
 

  • 1 cup small pearl tapioca, not granulated or quick cooking
  • 2 ½ cups milk
  • 1 ½ cups eggnog
  • ¼ cup granulated sugar + 1 tablespoon, for egg whites
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 2 egg whites

Toppings

  • whipped cream
  • ground nutmeg

Instructions
 

  • In a small bowl, soak 1 cup small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours.
  • After letting the tapioca soak, pour the tapioca and milk into a medium saucepan. Add to the tapioca mixture: 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture has almost reached a boil (do not boil), turn down the heat slightly, just to maintain a low simmer. Simmer for 10 to 15 minutes, stirring constantly to keep the milk from scalding. The tapioca should thicken a lot during this step.
  • Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 5 minutes and check again, repeating until done. If your tapioca is taking longer than 20 minutes, turn the heat up a little, and continue stirring.
  • When the tapioca is done, remove it from heat. Stir in 1 teaspoon of vanilla, and let cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold into the tapioca, and chill in the refrigerator until ready to serve.
  • Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls, and top with whipped cream and a sprinkle of ground nutmeg.

Notes

I write my recipes using the small pearls, but you can use any type of tapioca. For the granules, you skip the soaking step altogether, and with the large pearls, you soak the pearls overnight.
 
 
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