Holiday Eggnog Snickerdoodles Food

EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
• In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
• Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
• Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
• Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

HOLIDAY EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass. , Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.

EGGNOG SNICKERDOODLES

Steps:

• In a medium bowl, whisk together flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt. Set aside.
• In a large bowl or in the bowl of a stand-up mixer (fit with paddle attachment), beat together butter, brown sugar, and white sugar until creamy. Add vanilla extract and eggs, one at a time, continuing to beat until well combined.
• Gradually add dry ingredients from step one to wet ingredients and mix until just combined, scraping sides as needed.
• Wrap dough in plastic wrap and refrigerate for one hour.
• Once dough has finished chilling, remove from refrigerator. Preheat oven to 325 degrees.
• Scoop dough out one tablespoon at a time and roll into balls, approximately one inch in size.
• In a small bowl, combine 1 teaspoon cinnamon and one teaspoon nutmeg. Roll each dough ball in the spice mixture to coat and place, 2 inches apart, on a baking sheet lined with parchment paper or a silicone mat. With a fork gently smash down dough balls to form disc shapes.
• Bake for nine minutes. Remove from oven and allow to rest on baking sheet for ten minutes. Transfer to a wire cooling rack and allow to rest for an additional ten minutes. (See notes).
• Meanwhile, prepare the frosting by beating together the butter and cream cheese until smooth. Add powdered sugar and eggnog; beat until smooth.
• Frost cookies and if desired, sprinkle with sugar crystals for decoration.

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.

HOLIDAY EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
• In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
• Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
• For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired. Yield: 7-1/2 dozen.

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 RECIPE

Steps:

• Preheat the oven to 350. Line two large baking sheets with parchment or spray with cooking spray.
• In a large bowl or the bowl of a stand mixer, beat together butter and 1 cup sugar, until light and fluffy. Add the egg, rum extract, and eggnog, and mix to combine. Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.
• In a small bowl, whisk together the ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into one inch balls and roll in the sugar mixture. Place on the prepared baking sheets.
• Bake 10-12 minutes, or until lightly browned on the bottom. Let cool on pan for 5 minutes, then move to a cooling rack.
• While the cookies are cooling, whisk together the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny. Pipe snowflakes onto the cooled cookies, or drizzle with the icing.

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 SNICKERDOODLES

Steps:

• Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes).
• In a small bowl, stir together sugar mixture ingredients.
• Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture.
• Place 2 inches apart on lightly greased cookie sheet.
• Bake 8 to 10 minutes or until edges are lightly brown.

EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper or silicone baking mats.
• In a large bowl, cream the butter, shortening, and sugar. Beat in the egg and rum extract.
• In a small bowl, combine the eggnog and creamer, set aside.
• In a medium bowl, combine the flour, salt, baking soda, and nutmeg.
• Gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing well between additions.

EGGNOG SNICKERDOODLES

Steps:

• In a large bowl or stand mixer, cream together butter and sugars.
• Beat until light and fluffy.
• Mix in egg, followed by vanilla.
• Scrape bowl as needed.
• Mix in salt, spices, baking powder and cream of tartar.
• Add one cup of flour at a time, increasing speed after each addition.
• Lastly, slowly add in eggnog, mixing until just combined and no streaks remain.
• Chill dough for 1-2 hours or until dough is firm but manageable.
• Preheat oven to 350°F.
• Line a baking sheet with a silicone baking mat or parchment paper.
• Set aside.
• In a small bowl, combine sugar, nutmeg and cinnamon.
• Using a small cookie scoop, scoop slightly heaping balls of dough.
• Shape into smooth 1-inch balls.
• Roll each dough ball into sugar mixture.
• Space 2-inches apart on prepared baking sheet.
• Bake for 12-14 minutes.
• Transfer cookies to a wire rack to cool completely.
• Store cookies in an airtight container.

EGGNOG SNICKERDOODLES

Steps:

• In a large bowl, cream the butter and 1 1/2 cups sugar, eggs and rum extract until light and fluffy.
• Sift together the flour, baking powder and salt and gradually mix it into the creamed ingredients until fully combined and smooth.
• In a small bowl mix together the remaining sugar and nutmeg. Roll the dough into 1 inch balls and toss the balls in the sugar mixture until the entire ball is coated in sugar and nutmeg.
• Place the balls 2 inches apart on a cookie sheet lined with parchment paper.
• Bake at 400F for 10 minutes. Cool on a wire rack.

EGGNOG SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat the oven to 350° F and prepare two sheet trays with parchment paper. You'll be using each twice.
• In a medium size mixing bowl or using a hand or stand mixer (use the paddle attachment) combine the 1 cup butter with 1 1/4 cup sugar and mix with a spatula or on low speed until a thick paste forms. Add in the egg, 1/4 cup eggnog, and 1 tsp rum extract, and mix again until combined.
• Add the 2 1/2 cups flour, 1 1/2tsp cream of tartar, 1/2 tsp baking soda, and 1/4 tsp salt. Mix until a thick dough forms.
• In a small bowl combine the leftover 1/2 cup sugar with 1-2 tablespoons cinnamon. Scoop the cookie dough using a small cookie scoop or by shaping it with your hands. The size should be the same size as if you connected your pointer finger to your thumb. Roll the cookies in the cinnamon sugar mixture and place 6 cookies on a baking sheet staggered.
• Bake the cookies for 12-13 minutes until the bottoms are golden brown and the tops are cracked.

EGGNOG SNICKERDOODLES

Steps:

• In a mixing bowl whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar, and brown sugar on medium until creamy, about 3 minutes. Slowly mix in eggs, vanilla, and rum extract. Blend until fully combined.
• Add the flour mixture to the stand mixer and mix on slow until just combined.
• Cover and place in fridge at least 60 minutes but up to overnight.
• Preheat oven to 350 º F. Add parchment paper to two baking sheets.
• Scoop dough out, one heaping tablespoon at a time and shape into balls.
• In a small bowl whisk together the granulated sugar, nutmeg and cinnamon for rolling. Roll dough balls into mixture to evenly coat. Place 2-inches apart on the parchment paper lined baking sheets. Bake in the oven 9 - 10 minutes (they should appear slightly under-baked when done). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

EGGNOG SNICKERDOODLES

Steps:

• 1. Preheat oven to 375° F. Line 2-3 baking sheets with parchment paper, or spray with non-stick cooking spray.2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.3. In a large bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes. Beat in eggs and LorAnn Eggnog Flavor, scraping down the sides and bottom of bowl as necessary. With the mixer on low, slowly add flour mixture until combined. Chill dough for 20-30 minutes.4. In a small bowl, stir together the sugar, cinnamon and nutmeg for rolling. Scoop the dough and roll into 1-inch balls, then roll in the sugar mixture to coat. Place on prepared baking sheets, spacing them 2 inches apart.5. Bake 9-11 minutes or until lightly browned on bottom. Let cool on pan for 5 minutes. Transfer to a rack to cool completely. Meanwhile, stir together the powdered sugar, LorAnn Eggnog Flavor and milk. Start with 1 Tbsp of milk and add more if necessary. If icing is too thin, add powdered sugar as needed. Drizzle icing onto cooled cookies. Store in an airtight container.

EGGNOG SNICKERDOOLE COOKIES

Steps:

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. Add sugar and mix on medium speed until creamy.
• Scrape the sides of the bowl. Add the egg, and beat until combined. Add the eggnog and vanilla and beat on medium-high speed until the dough is fluffy.
• Add the flour mixture and beat on low just until combined.
• Cover the dough refrigerate for at least 2 hours.
• Preheat oven to 375F degrees and line a baking sheet with parchment paper or a baking mat.
• In a bowl, combine the sugar and cinnamon.
• Form dough into 1-inch balls, roll in the cinnamon sugar, then place on the baking sheet, about 2 inches apart. Bake for 8 minutes.

EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees. Adjust oven racks to upper middle and lower middle racks.
• In a bowl, stir to combine flour, cream of tartar, baking soda, nutmeg and ground cinnamon. Set aside. In a stand mixer with a paddle attachment set on medium speed, add in softened butter and sugar beating until smooth. Add in eggs one at a time, beating for 30 seconds in between additions. Add in rum extract. With mixer speed set on low, add in dry ingredients mixture until just combined.
• In small bowl, whisk together snickerdoodle coating ingredients. Roll about 1 Tablespoon of dough into ball. Roll the dough ball into the snickerdoodle coating mix until the dough ball is evenly coated. Place on a parchment lined baking sheet. Repeat until two baking sheets are full.
• Place baking sheets in the oven and bake for 4-5 minutes. Remove cookie sheets, rotate and switch the sheets to the opposite baking rack. Bake an additional 4-5 minutes. Remove from oven, and allow the cookies to cool on the sheet for 5 minutes before removing them to a wire rack to finish cooling. Serve when cool.

EGGNOG SNICKERDOODLES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• In a bowl of a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and 2 cups of sugar until light and fluffy. Beat in the egg and vanilla.
• In a large bowl, whisk together the flour, baking soda, salt, cream of tartar, 3/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon.
• With the mixer on low, begin adding the flour mixture into the butter mixture a couple cups at a time, alternating with the eggnog.
• In a small shallow bowl, stir together the remaining 1/3 cup of sugar, 1 teaspoon nutmeg, and 1/4 teaspoon cinnamon.
• Use a small (1 tablespoon) cookie scoop to scoop the dough. Roll into a ball and then roll into the sugar and spice mixture. Place on the prepare baking sheets about 1-inch apart.
• Bake for about 10-11 minutes, rotating the baking sheets halfway through. They are done when the bottoms are just turning golden, the edges are set, and the cookies start to crack.
• Let cool for a minute on the baking sheet and then cool completely on wire racks. Repeat until all the dough has been used.
• Store in an airtight container for several days.