These Eggnog Snickerdoodle Cookies are a delightful holiday treat, combining the warm flavors of eggnog and nutmeg with the classic snickerdoodle cinnamon-sugar coating.
Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon nutmeg. 1/2 cup eggnog. 1/4 cup granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on baking sheets. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy. Add the vanilla extract, egg, and nutmeg and beat well. Mix the dry ingredients into the wet ingredients slowly, adding the eggnog in between each addition. Start with the dry ingredients and end with the eggnog. Don't mix any further than that. For rolling the cookies, mix 1/4 cup of granulated sugar and ground cinnamon in a small bowl. Roll the dough into 1-inch balls, and then coat each one in the cinnamon-sugar mix. Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one. Press down a little on each cookie with the palm of your hand or the bottom of a glass. For 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Eggnog Snickerdoodle Cookies!
Prep Time: 15 minutes
Cook Time: 10 minutes
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