Eggnog Snickerdoodles

By marck

This recipe is easily doubled. Chill the cookie dough for at least 1 hour if doubling.

Make sure the eggnog is warmed to room temperature. Otherwise, it will quickly chill the melted butter and make it re-solidify. If this happens, microwave the mixture in a microwave-safe bowl for 8-12 seconds, or until the butter re-melts.

Ingredients

• FOR THE COOKIES:
• 1 C (120 g) all-purpose flour (measured as accurately as possible)
• 3/4 tsp cornstarch
• 3/4 tsp baking powder
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 2 Tbsp (28 g) unsalted butter, melted
• 1/4 C (60 mL) light or dairy-free eggnog, warmed to room temperature
• 1 tsp vanilla extract
• 1/4 C (48 g) granulated sugar
• 1/4 C (52 g) light brown sugar
• FOR THE COATING:
• 3 Tbsp (36 g) granulated sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Details

Servings 12

Preparation

Step 1

1. Whisk together flour, cornstarch, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a separate bowl, whisk together the butter, eggnog, and vanilla. Stir in the granulated and brown sugars. Add in the flour mixture, stirring until barely incorporated. Chill the cookie dough for at least 30 minutes, or up to 3 hours. (If chilling longer than 3 hours, cover the cookie dough with plastic wrap to avoid letting it dry out.)

2. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.

3. To prepare the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl.

4. Using a spoon and spatula or cookie scoop, drop one portion of cookie dough into rounded mounds in the bowl of spiced sugar. Rotate it until its fully coated; then roll it 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 the cookies at 350º for 9-12 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.