Go Back
–+ servings
Print

Eggnog Snickerdoodles

Servings 5 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.