Indulge in the delightful holiday flavors with these Eggnog Snickerdoodles! The soft and chewy eggnog-infused cookies are rolled in cinnamon-sugar, baked to perfection, and topped with a luscious eggnog frosting. A festive treat that captures the essence of the season.
Ingredients: 1 cup unsalted butter, softened. 1 and 1/2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup eggnog. 3 and 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground nutmeg. 1/2 teaspoon cream of tartar. 1/2 cup granulated sugar for rolling. 1 teaspoon ground cinnamon. For Eggnog Frosting:. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup eggnog. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground nutmeg. Pinch of salt.
Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract and 1/2 cup of eggnog. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, mix 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling the cookie dough. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the bottom of a glass or the palm of your hand. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, eggnog, vanilla extract, nutmeg, and salt. Beat until smooth and fluffy. Once the cookies are completely cool, spread or pipe the eggnog frosting onto the tops of the cookies. Sprinkle a pinch of ground nutmeg on top of each frosted cookie for decoration. Let the frosting set before serving and enjoying!