Eggnog Snickerdoodles(Cook's Country)
photo by Coppercloud
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 591.47 ml all-purpose flour
- 9.85 ml cream of tartar
- 4.92 ml baking soda
- 1.23 ml salt
- 236.64 ml unsalted butter, softened (2 sticks)
- 354.88 ml granulated sugar
- 2 large eggs
- 7.39 ml rum extract (see note)
- 118.29 ml confectioners' sugar
- 2.46 ml ground nutmeg
directions
- 1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
- 2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
- 3. DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Coppercloud
United States