I’ve decided to embark on some eggnog-filled baking this Christmas. Because eggnog is delicious, and deserves to be in more than just your cup of cheer ;)
First up is this sugar-coated (literally) cookie recipe that is full of the sweet and spicy flavours of eggnog. They were super quick to make (other then a little bit of chill time in the middle – for you and the dough), and they turned out soft and chewy. Even after a few days they still tasted like they just came out of the oven!
Eggnog Snickerdoodle Cookies (adapted from Amy’s Healthy Baking)
Makes 12 cookies
– 1 cup flour
– ¾ tsp cornstarch
– ¾ tsp baking powder
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– 1/8 tsp salt
– 2 tbsp butter, melted
– ¼ cup room temperature eggnog
– 1 tsp vanilla extract
– ¼ cup granulated sugar
– ¼ cup brown sugar
For the coating:
– 3 tbsp granulated sugar
– ¼ tsp ground cinnamon
original recipe also added 1/8 tsp ground nutmeg, but that was a bit too nutmeg-y to me so I omitted it.
In a small bowl stir together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt
In a separate, medium bowl, whisk together the melted butter, eggnog, and vanilla. Stir in the granulated and brown sugars.
Add in the flour mixture, stirring until just incorporated.
Cover the bowl with plastic wrap and chill the cookie dough for at least 30 minutes, or up to 3 hours. If you doubled the recipe then chill the dough for at least an hour.
Preheat the oven to 350°F
Prepare the coating by stirring together the sugar, cinnamon, and nutmeg in a small bowl.
Using two spoons or a cookie scoop, drop one scoop of cookie dough into the bowl of sugar coating. Rolls it around until its fully coated, then roll it between your palms to form a smooth ball. Drop it back in the sugar coating and roll it around to coat it again.
Place the ball on your cookie sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly with the back or a spoon. Repeat until you have a full cookie sheet of 12 cookies.
Bake the cookies at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.