Eggnog Snickerdoodles
Servings:*
12 peopleIngredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup eggnog
- 1/2 teaspoon vanilla
- Cinnamon sugar mixture:
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions
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In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt.
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In another large bowl, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
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Add the egg and beat until well combined.
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Add the eggnog and vanilla, beating until combined.
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Add the flour mixture, beating until combined, scraping down the sides of the bowl as needed.
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Cover and refrigerate for at least 30 minutes, or up to overnight.
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Heat the oven to 350 F.
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Line a baking sheet with parchment paper.
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Form the dough into approximately 1-inch dough balls and roll in cinnamon sugar mixture. Place on the prepared baking sheet, about 2 inches apart.
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Bake for 8 to 9 minutes, until slightly golden on the edges but still soft in the middle. Don’t overbake! These might seem slightly underdone in the middle but they will set up.
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Cool and enjoy! Store in an airtight container for up to 1 week, or freeze for 2 to 3 months.