EGG NOG SNICKERDOODLE COOKIES
In the spirit of holiday fun, it's time to one-up every single person at your cookie exchange. This week, I'll be sharing a handful of my current cookie favorites—starting with these egg nog snickerdoodles.
I happen to really like egg nog, something that surprises every other human I tell. But even if you're not the biggest fan, it adds a lovely element to these cookies—and you can buy a small carton if you don't have anyone around to share a tiny mug with.
Make sure you chill the dough for at least 30 minutes—it won't have the right texture, scoop as well, or bake correctly if you don't. Also, this recipe is easily doubled. As is, it only makes 12 cookies. Double or triple for bigger parties or cookie exchanges.
My favorite part of these snickerdoodles (besides the egg nog inclusion) is the rolling in spiced sugar. You do this twice—first you coat it, then you shape the ball in your hands, then you roll it around in the sweet 'n spicy sugar again. Let's pretend sugar's good for you! They bake up pretty small, which is kind of refreshing. Again, doubling and tripling is a great option here.
1 cup all-purpose flour
¾ tsp cornstarch
¾ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp salt
2 tbsp unsalted butter, melted
¼ cup light or dairy-free eggnog, warmed to room temp
1 tsp vanilla extract
¼ cup granulated white sugar
¼ cup light brown sugar
3 tbsp granulated sugar
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
1. Whisk together flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a large bowl, whisk together the butter, eggnog, and vanilla. Stir in the white and brown sugars. Gradually add in flour mixture, just until combined. Chill dough at least 30 minutes (up to 3 hours).
2. Preheat oven to 350°F, and line a baking sheet with parchment paper.
3. Stir together sugar, cinnamon, and nutmeg in a small bowl.
4. Using a cookie scoop (or spoon and spatula), drop cookie dough mounds into sugar mixture. Make sure it's fully coated, then roll between your palms into a ball. Drop it back in the spiced sugar, coat again, and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.
5. Bake cookies for 9-12 minutes. Cool on baking sheet for 10 minutes before turning out onto a wire rack.