Eggnog Snickerdoodles
Makes about 482 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 19 reviews Next >>
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.
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.
A cookie baker in Garner, NC Dec 16, 2007
Would make this again.
Will definately make these again!! They do come out thin, but they are crisp and light and have a very good flavor! I allowed my butter and sugar to blend for at least 5 minutes which I have read helps to keep cookies from collapsing. I will note that I could not find rum and brandy extract. I substituted the extracts with 1 tsp. of rum and 1/2 tsp. vanilla. In addition, I mixed the nutmeg into the batter rather than the sugar. I also baked them on a stone. GREAT holiday cookie!
kae Dec 15, 2007
Would not make this again.
what a disappointment! These cookies took a long time to prepare and took lots of expensive ingredients and they are horrible! As the previous comments state, they spread wayyyy to much and they end up so thin that I could not even scrape them off the cookie sheet! I ended up throwing the ENTIRE cooked batch in the garbage! Terrible recipe- don't make them unless you find a better recipe somewhere else (I did add the extra flour as one reader suggested) and they still came out paper-thin and very greasy! I will never bake these again...
Thorun in Nashville, TN Dec 13, 2007
Would make this again.
Because of the consistency of the dough when made according to the directions, I added 1/2 cup more flour. I baked them in smaller balls and they came out beautifully. I had to use more red sugar/nutmeg mix because of the smaller size cookies but the yield was 62. I would definitely make these again.
