Eggnog Snickerdoodles

Eggnog Snickerdoodles

There aren’t many cookies that remind me of Christmas the way snickerdoodles do. And there aren’t many things that remind of of Christmas like cookies! The two obviously go hand in hand.

Eggnog Snickerdoodles

My Christmas cookie association came at a very young age, when my grandma made 15 different cookies every year. And still does. The woman spends days upon days in the kitchen rolling out and making all of the classics she’s made since the dawn of my time, and before. Her prized volcano cookies with boozy cream filling are everyone’s favorite. Love that woman. And NO ONE can make volcano cookies like she can. In all the years of my life, I will never be able to perfect the Christmas cookie like her.

But it doesn’t mean that I’m not going to give it my best shot with my own Christmas cookie recipes.  And maybe one day, with lots of practice, I’ll rise to become my grandma’s caliber Christmas cookie baker. I think these eggnog snickerdoodles are a good place to start.

Eggnog Snickerdoodles

I don’t know what it is about snickerdoodles that makes them so impossible to resist. They’re soft, fluffy, buttery and so comforting. There isn’t a man on this planet that could resist one of these eggnog snickerdoodles.

Gold Medal Flour

I’m enamored with these women – they’re confections floor me day in an day out. I just know you’ll find a keeper holiday recipe in here somewhere. Join me and 9 of your favorite foodies as we share our love of baking with Gold Medal Flour. Baking and creating holds special value to each and every one of us.

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Yield: 24-30 Cookies

Eggnog Snickerdoodles

Ingredients:

For Cookies:

2 ½ cups Unbleached All Purpose Gold Medal Flour

2 tsp Cream of Tartar

1 tsp Baking Soda

1 cup Butter, softened

1 ½ cup Sugar

2 Eggs

2 tsp Rum Extract

¼ tsp Ground Nutmeg

¼ tsp Ground Cinnamon

For Snickerdoodle Coating:

1 cup Sugar

½ tsp Nutmeg

¼ tsp Cinnamon


Directions:

Preheat oven to 400 degrees. Adjust oven racks to upper middle and lower middle racks.


In a bowl, stir to combine flour, cream of tartar, baking soda, nutmeg and ground cinnamon. Set aside. In a stand mixer with a paddle attachment set on medium speed, add in softened butter and sugar beating until smooth. Add in eggs one at a time, beating for 30 seconds in between additions. Add in rum extract. With mixer speed set on low, add in dry ingredients mixture until just combined.


In small bowl, whisk together snickerdoodle coating ingredients. Roll about 1 Tablespoon of dough into ball. Roll the dough ball into the snickerdoodle coating mix until the dough ball is evenly coated. Place on a parchment lined baking sheet. Repeat until two baking sheets are full.


Place baking sheets in the oven and bake for 4-5 minutes. Remove cookie sheets, rotate and switch the sheets to the opposite baking rack. Bake an additional 4-5 minutes. Remove from oven, and allow the cookies to cool on the sheet for 5 minutes before removing them to a wire rack to finish cooling. Serve when cool.


*Fine Print* I am participating in this Virtual Bake Day with Gold Medal Flour and the fellow bloggers as a way to spread holiday baking cheer. I am being compensated for my participation.