Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
Holiday Eggnog Snickerdoodles
Christmas Snickerdoodles Tips
Can you make Christmas snickerdoodles ahead of time?
These cookies can definitely be made ahead of time! After rolling your dough into balls, you can refrigerate them for up to 3 days, or freeze your cookie dough. When you’re ready to bake them, roll into the nutmeg mixture and bake as directed.How can you make Christmas snickerdoodles your own?
Swap in fresh local eggnog instead of nondairy creamer for more eggnog flavor. Try adding more cozy spices, such as cinnamon and clove, to the nutmeg and sugar mix as well. If you’re serving these cookies at a party, a sprinkle of fresh grated nutmeg and powdered sugar on top will enhance the flavor and the look!How else can you decorate Christmas snickerdoodles?
This recipe uses a simple icing, but you can decorate your cookies with red and white sprinkles or sanding sugar. Put a little spiced rum into your glaze for a more adult cookie.—Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook
Holiday Eggnog Snickerdoodles
Prep Time
1 hour 30 min
Cook Time
10 min
Yield
7-1/2 dozen
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups plus 1/3 cup sugar, divided
- 1 large egg, room temperature
- 1 teaspoon rum extract
- 1/2 cup evaporated milk
- 1/2 cup refrigerated French vanilla nondairy creamer
- 5-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- ICING:
- 1 cup confectioners' sugar
- 5 to 6 teaspoons refrigerated French vanilla nondairy creamer
Directions
- Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
- In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
- Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.
Nutrition Facts
1 cookie: 77 calories, 2g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
Loading Reviews
