One of my favorite parts of the Christmas holiday is baking holiday cookies so I found a new one to me – eggnog snickerdoodles. I slightly adapted a recipe from my favorite cookie cookbook The Perfect Cookie from America’s Test Kitchen.

Eggnog Snickerdoodles

makes approx. 5 dozen

2 1/2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
16 TBS unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 tsp rum or rum extract
1/2 cup confectioners sugar

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Have oven racks at upper middle and lower middle and preheat oven to 400°
Line cookie sheets with parchment paper or silicone mats

grate nutmeg — ***click photo for link to grater***

Whisk together the flour, cream of tartar, nutmeg, and baking soda. Set aside.
In a stand mixer with the paddle attached beat the butter and sugar until light and fluffy. About 3 to 5 minutes.
Add eggs one at a time being sure to mix well after each one.

Add in rum or rum extract and mix well.
Reduce speed to low and add flour mixture. Mix until just combined.
Roll 1 TBS of dough at a time into balls (I use a cookie scoop) and place them 2″ apart on the prepared cookie sheets.

Grease the bottom of a drinking glass or measuring cup (I used cooking spray) and press the dough balls down evenly to an even 1/2″ thickness.
Bake until the edges are lightly browned, 8 to 10 minutes.
Switch and rotate the sheets halfway through baking.
Let the cookies cool on the sheets for 5 minutes then remove them to wire racks to cool completely.

Dust with confectioners sugar.

How Were the Eggnog Snickerdoodles?

Well given that they are just about gone and I made them on Saturday I would venture to say they are pretty tasty. I will note that if you don’t like nutmeg you are not going to like these cookies. It is the most dominant flavor. I happen to love it which is why I knew I would love these after I read the recipe. They are definitely going to be in regular rotation around here with other favorite cookies like Orange Cornmeal Cookies and Linzer Tarts.

Eggnog Snickerdoodles

Servings dozen

Ingredients

2 1/2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
16 TBS unsalted butter softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 tsp rum or rum extract
1/2 cup confectioners’ sugar

Instructions

Have oven racks at upper middle and lower middle.
Preheat oven to 400°
Line cookie sheets with parchment paper or silicone mats
Grate nutmeg
Whisk together the flour, cream of tartar, nutmeg, and baking soda. Set aside.
In a stand mixer with the paddle attached beat the butter and sugar until light and fluffy. About 3 to 5 minutes.
Add eggs one at a time being sure to mix well after each one.
Add in rum or rum extract and mix well.
Reduce speed to low and add flour mixture. Mix until just combined.
Roll 1 TBS of dough at a time into balls (I use a cookie scoop) and place them 2 inches apart on the prepared cookie sheets.
Press dough balls
Grease the bottom of a drinking glass or measuring cup (I used cooking spray) and press the dough balls down evenly to an even 1/2 inch thickness.
Bake until the edges are lightly browned, 8 to 10 minutes.
Switch and rotate the sheets halfway through baking.
Let the cookies cool on the sheets for 5 minutes then remove them to wire racks to cool completely.
Dust with confectioners’ sugar.