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Eggnog Snickerdoodle

65

  • Prep Time15 mins
  • Total Time2 hrs
  • Makes30 cookies
Eggnog Snickerdoodle

Photo, Erik Putz. Food styling, Irene Ngo, Carolyn Chua.

Chatelaine Triple Tested

Eggnog lends a creamy, nutmeg-y note to the standard sugar-and-cinnamon snickerdoodle.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp cream of tartar

  • 1/2 tsp salt

  • 1/4 tsp nutmeg

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/4 cup eggnog

For rolling:

  • 1/4 cup granulated sugar

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

Instructions

  • 1. Position rack in centre of oven, then preheat to 350F. Line 2 large baking sheets with parchment.

    2. Whisk flour with baking powder, cream of tartar, salt and nutmeg in a medium bowl. Beat butter with 1 cup sugar in a large bowl, using an electric mixer on medium, until fluffy. Beat in egg and eggnog until smooth. Reduce speed to low and gradually beat in our mixture until combined. Cover and refrigerate until chilled, about 1 hr.

    3. Whisk 1/4 cup granulated sugar with cinnamon and 1/2 tsp nutmeg in a medium bowl. Scoop dough and roll into 1-in. balls. Place on a large plate and refrigerate at least 15 min. Roll balls in sugar mixture until coated. Arrange balls, 2 in. apart, on prepared sheets. (Cookies will spread as they bake.)

    4. Bake until lightly golden and crisp around the edges, 11 to 12 min. Let stand on sheets for 1 min, then transfer to a rack to cool completely.


Storage tip

Cookies will keep well stored in an airtight container up to 3 days.


Nutrition (per serving)

Calories 87, Protein 1g, Carbohydrates 13g, Fat 4g, Sodium 52mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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