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 20 reviews   Next >>

  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

  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! five stars

  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... one star

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