Made This Recipe? Add Your Photo
Prep 20 mins
Cook 30 mins
My mom found this recipe in a magazine and it is my new favorite. If you love eggnog, you'll love this cookie! Not too hard, not too soft, and it melts in your mouth.
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 2 cups sugar
- 5 tablespoons sugar
- 1 egg
- 1 teaspoon rum extract
- 1⁄2 cup evaporated milk
- 1⁄2 cup french vanilla non-dairy coffee creamer
- 5 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground nutmeg (or cinnamon)
- 1 cup confectioners' sugar
- 5 -6 teaspoons french vanilla non-dairy coffee creamer
- In a large mixing bowl, cream the butter, shortening, and 2 cups sugar. Beat in egg and extract.
- Separately, combine milk and creamer; set aside.
- Combine the flour, salt, and baking soda. Gradually add to the creamed mixture ALTERNATELY with the milk mixture.
- In a small bowl, combine nutmeg and remaining sugar.
- Shape the dough in to 1 inch balls; roll in nutmeg mixture. Place 2 inches apart on an ungreased baking sheet; flatten slightly.
- Bake at 350 for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to cooling rack to finish cooling.
- Prepare icing and drisle over cookies.
I really liked these! I subbed eggnog for the creamer and mine came out beautifully! Used eggnog in the icing as well.
I saw this recipe in a magazine as well and had went to enter it when I found that you had already done so. I love eggnog so I thought these would be really yummy. When making the dough I thought that it seemed a little dry but I went ahead and made them as the recipe states. The cookies don't spread at all (maybe because of the shortening?) and ended up like round little balls instead of the traditional flatter snickerdoodle which was disappointing. After baking 3 dozen I decided to give a cooled cookie a taste. They didn't taste a darned thing like eggnog and were drier and crumblier than I like my cookies. Maybe using acutal eggnog would help the cause here rather than the evaporated milk/coffee creamer. Also to be successful I think more liquid is required or less flour!