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Eggnog Snickerdoodles

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Level: Easy

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Description

These soft and thick eggnog snickerdoodles are bursting with eggnog flavor and drizzled with rum glaze. The perfect Christmas cookie!

Ingredients

  • FOR THE TOPPING:
  • ⅓ cups Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • FOR THE COOKIES:
  • 3 cups Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream Of Tartar
  • 1-½ teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoons Salt
  • 1 cup Butter, Softened
  • 1-½ cup Sugar
  • 1  Egg
  • 1  Egg Yolk
  • 1 teaspoon Rum Extract
  • 1-½ teaspoon Vanilla Extract
  • FOR THE RUM GLAZE:
  • 1 cup Confectioners Sugar
  • ½ teaspoons Rum Extract
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Cinnamon
  • 3 Tablespoons Heavy Cream (2-4 Tablespoons For Desired Consistency)
  • Nutmeg, For Sprinkling

Preparation

Preheat oven to 350°F and line baking pans with parchment paper.

To make topping, combine granulated sugar, cinnamon and nutmeg in a small bowl. Set aside.

Combine flour, baking soda, cream of tartar, cinnamon, nutmeg and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for about 2 minutes, until creamy and fluffy. Add egg, yolk, rum extract and vanilla and mix until well-combined. Add the dry ingredients and mix on low speed until just combined.

Scoop dough into 2-tablespoon balls and roll each in the cinnamon-sugar topping. Place 2 inches apart on cookie sheets.

Bake for 10–12 minutes, until edges begin to wrinkle and cookies are still fairly pale on top. Use the back of a spatula to gently flatten the cookies while they’re still hot. Let cookies set on the pans for 10 minutes before tranferring to a cooling rack.

For the rum glaze, in a small bowl, whisk confectioner’s sugar, rum extract, vanilla extract, and cinnamon. Add heavy cream a tablespoon at a time, whisking after each addition until you reach desired consistency.

Once cookies are completely cooled, use a spoon to drizzle with the rum glaze. Feel free to add a sprinkling of nutmeg.

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