Eggnog Snickerdoodles

Makes about 48

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Heat oven to 400 F. In large mixer bowl,
combine all cookie ingredients (except 1/4
cup colored or plain sugar and nutmeg). Beat
at low speed, scaping bowl often, until well
mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Reviews of Eggnog Snickerdoodles:


1-5 of 22 reviews   Next >>

  Olivia Morgan in united states of america  Dec 9, 2008
Would make this again.
I just tried to make these and they are the BEST cookies i've ever tasted. five stars

  Carol in Mi.  Dec 2, 2008
Would not make this again.
When the batter was sticky, I thought I was smart to chill it before handling. I was very disappointed. Usually I cross check new recipes with my favorite cook book, but a last minute triple drop from my cookie exchange caused me to rush. The first batch was flat but I managed to get them off the cookie sheet in one piece, then I tried to turn them down as one person suggested, but they crumbled. I never throw anything away, so I will make a crumble with added oatmeal to ice cream or a cherry pie. What didn't get wrecked on the cookie sheet is in the oven in a 13 x 9. I just can't stop shaking my head. two stars

  a cookie baker in Tinley Park, IL  Aug 23, 2008
Would make this again.
These were great! I made them for a Christmas cookie exchange last year and they were a big hit. Also made them for our family's Christmas and they were gone pretty quick. Everyone loved them. They reminded me of a sugar cookie with a rich twist from the egg nog flavoring. Also, I used Sil-Pats. The bottoms of the cookies were exquisite. I don't know if this is thanks to the sil-pats or thanks to the recipe but I will definitely be making these again this Christmas. five stars

  A cookie baker  Dec 20, 2007
Would make this again.
These are great cookies, but a few tips: add about 1/2 cup more flour, this definitely helps keeps them from flattening out. also, if you turn down the temp to about 350 and bake for 10-11 minutes, they come out very nicely. otherwise, great recipe. four stars

  Joe in Harrisburg, PA  Dec 19, 2007
Would make this again.
My cookies were not at all thin! WONDERFUL! I used 1 1/2 tsp of cream of tartar, and about 1/4 cup extra of flour. My mixer died about 2 minutes after I started mixing the ingredients, so I mixed them by hand (I mean, with my hands!) The consistancy was perfect, and the dough balls "melted" down to about 1/3 of an inch (sort of like sugar cookies). A definite plus, and will be repeated for our cookie exchange! Made about 65 cookies. five stars

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