Eggnog Snickerdoodles with Eggnog Glaze
When Lana from Lana’s Shop reached out to me for a fun holiday collaboration, I was SO flattered. I had actually seen her a couple times at some pop up holiday markets in years past, and always marveled at her talent and fun ideas. And, if you haven’t seen her Camping Alphabet Flashcards sold at Anthropologie, you are missing out.
Following her on Instagram has been so inspiring. She has been sharing so many great ideas for the holidays lots of printables and more that she has created. And don’t even get me started on all her cards and the Dino or Cats in Christmas sweaters wrapping paper.
Go follow her and sign up for her newsletter and you can get this cute printable of this recipe and make a batch of these cookies to hand out to your friends or neighbors with a handprinted gift tag and recipe attached.
This recipe is soon to be a regular every year at Christmas. My kids can’t seem to stomach eggnog, but they are always up for a snickerdoodle. The rum extract really brings that familiar eggnog flavor, but these are great without it if you can’t find it.
Eggnog Snickerdoodles with Eggnog Glaze
Makes ~2 dozen cookies
Ingredients
½ cup butter softened
1 cup white sugar, divided ¾ for dough, ¼ for sugar to roll cookies in
¼ cup brown sugar
1 egg
2 ½ cup all-purpose flour
¾ tsp salt
½ tsp cream of tartar
½ tsp vanilla
¼ tsp rum extract (if you have this, this really brings the eggnog flavor)
½ cup egg nog
½ tsp ground nutmeg
Directions
Preheat the oven to 350º.
In the bowl of a stand mixer, cream together the butter and sugars for 2 minutes. Add in the egg, vanilla, and rum extract and mix until light and fluffy.
In a separate bowl, combine the flour, salt, and cream of tartar.
Mix half of the flour mixture into the dough, followed by all of the eggnog, and then the remaining flour, mix until just combined.
In a small bowl, combine the remaining sugar and the nutmeg.
Scoop the dough into an inch and half-sized ball, and roll in the sugar/nutmeg mixture. Put on a parchment-lined cookie sheet 2 inches apart.
Bake for 9-11 minutes and let cool on cookie sheet for 5 minutes before transferring to wire cooling rack.
Drizzle eggnog glaze (recipe below) on cooled cookies.
Eggnog Glaze
Ingredients
1 tbsp eggnog
⅛ tsp rum extract
½ cup powdered sugar
Directions
Combine all ingredients and whisk together until smooth.
EGGNOG SNICKERDOODLES WITH EGGNOG GLAZE
Ingredients
- ½ cup butter softened
- 1 cup white sugar, divided ¾ for dough, ¼ for sugar to roll cookies in
- ¼ cup brown sugar
- 1 egg
- 2 ½ cup all-purpose flour
- ¾ tsp salt
- ½ tsp cream of tartar
- ½ tsp vanilla
- ¼ tsp rum extract (if you have this, this really brings the eggnog flavor)
- ½ cup egg nog
- ½ tsp ground nutmeg
- 1 tbsp eggnog
- ⅛ tsp rum extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350º.
- In the bowl of a stand mixer, cream together the butter and sugars for 2 minutes. Add in the egg, vanilla, and rum extract and mix until light and fluffy.
- In a separate bowl, combine the flour, salt, and cream of tartar.
- Mix half of the flour mixture into the dough, followed by all of the eggnog, and then the remaining flour, mix until just combined.
- In a small bowl, combine the remaining sugar and the nutmeg.
- Scoop the dough into an inch and half-sized ball, and roll in the sugar/nutmeg mixture. Put on a parchment-lined cookie sheet 2 inches apart.
- Bake for 9-11 minutes and let cool on cookie sheet for 5 minutes before transferring to wire cooling rack.
- Drizzle eggnog glaze on cooled cookies.
- Combine all ingredients and whisk together until smooth.