Eggnog Snickerdoole Cookies Food

EGGNOG SNICKERDOODLES COOKIES

Steps:

• In a medium sized bowl with a hand held mixer (or in a stand mixer) cream together both sugars, and softened butter until light and fluffy (about 3 minutes).
• Add the eggs, eggnog, and vanilla; mix until just combined.
• Add flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and salt; blend together until fully incorporated. Do not overmix.
• Refrigerate dough for 30-60 minutes or until you can easily roll dough in hands without it losing its shape.
• While dough is refrigerating, make sugar mixture by combining granulated sugar, nutmeg, and cinnamon. Stir until fully combined and set aside.
• Preheat oven to 350 degrees. Line a large rimmed baking sheet (or 2) with parchment paper or a silpat.
• Once dough is slightly hardened, make a ball of dough that is about 1-inch in size.
• Roll the ball into the sugar mixture, making sure to coat it completely. Repeat for the remaining dough.
• Place the prepared baking sheet and bake for 9-11 minutes.
• Let cool 5 minutes on the baking sheet out of the oven then transfer to a cooling rack to cool completely.
• Allow cookies to cool completely before topping with icing (if desired).
• Allow cookies to cool completely before topping with icing.

EGGNOG SNICKERDOODLE COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 3-4 minutes. You may need to pause the mixer and scrape down the sides of the bowl. Add the rum and vanilla and mix for 30 seconds.
• Add the eggs and beat until fluffy, about 2 minutes. In a separate bowl, whisk together the flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the mixer and mix on low. Add the eggnog while the dry ingredients are mixing.
• Mix until the dough starts to clump together. Using a 2 oz scoop, portion the dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and chill for 1 hour.
• Preheat an oven to 350 F. In a small bowl, whisk together the sugar, cinnamon, and nutmeg. Roll the cookie balls in the sugar mixture until well coated and place them on a baking sheet lined with parchment paper. Give the cookies at least 2-3 inches of space as they will spread a bit (you may need two trays).
• Bake one tray at a time (keeping the other in the fridge) for 15-17 minutes, until the cookies are just barely turning golden brown and are puffy in the middle. Cool on a wire rack. Repeat with the second tray. Cool slightly before serving.

EGGNOG SNICKERDOODLES(COOK'S COUNTRY)

Steps:

• 1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
• 2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
• 3. DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.).

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
• Mix colored sugar and nutmeg together in a small bowl.
• Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EGGNOG SNICKERDOODLES

Steps:

• In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
• Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
• Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
• Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
• Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
• Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

EGGNOG SNICKERDOODLES

Steps:

• In a large bowl, cream the butter, shortening and 1 1/2 cups sugar until light and fluffy.
• Beat in the eggs and rum extract.
• Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
• In a shallow bowl, combine the nutmeg and remaining 1/4 cup sugar.
• Roll dough into 1 inch balls, roll in sugar mixture.
• Place on ungreased baking sheets. Bake at 400F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

EGGNOG SNICKERDOODLES

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, softened butter, egg, 1/2 teaspoon nutmeg and the rum extract with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon and remaining 1/2 teaspoon nutmeg. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50% power) 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Working with one cookie at a time, dip halfway into melted chips; gently shake off excess. Place on waxed paper. Repeat with remaining cookies. If chips have cooled too much, reheat. Let stand 30 minutes or until set. Store covered in airtight container.

EGGNOG SNICKERDOODLES

Steps:

• In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. , In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. , Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.