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Eggnog and snickerdoodles -- together at last

 

J.M. Hirsch/AP Food Editor

 

You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season's must-bake cookie will be. 

 

Any time of year -- and especially this time of year -- I'll take the delicious simplicity and vanilla-ness (no, probably not a real word) of a chewy, soft and sweet snickerdoodle over just about any fancy, overwrought confection. Even better is to pair that simple, underappreciated cookie with the most perfect of holiday beverages -- eggnog. 

 

So this year, I wondered what would happen if I blended these two classic treats. That's right... An eggnog snickerdoodle. It totally makes sense. Though overtly rich and creamy, at heart eggnog is about clean vanilla creaminess with just a hint of holiday spice. You could easily say the same of snickerdoodles, which are a rich, buttery cookie with a clean vanilla taste and a light dusting of cinnamon-sugar on the outside. 

 

 

 

EGGNOG SNICKERDOODLE COOKIES 

 

Start to finish: 1 1/2 hours (1/2 hour active) 

 

Makes 36 cookies 

 

 

 

3 cups all-purpose flour 

 

2 teaspoons cream of tartar 

 

1 teaspoon baking soda 

 

1/2 teaspoon salt 

 

3/4 cup (1 1/2 sticks) butter 

 

2 cups sugar, divided 

 

1/4 cup plain eggnog 

 

1 tablespoon dark rum or brandy 

 

1 teaspoon vanilla extract 

 

2 large eggs 

 

2 teaspoons cinnamon 

 

1/2 teaspoon grated nutmeg 

 

 

 

  • In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. 

     

  • In a large bowl, use an electric mixer on high to beat the butter and 1 1/2 cups of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated.  

     

  • Add the eggs, then beat until well mixed. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour. 

     

  • When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper. 

     

    In a small bowl, mix together the remaining 1/2 cup of sugar, the cinnamon and nutmeg. 

     

  • Working with 1 tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet. Leave 2 inches between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool. Store in an airtight container at room temperature for up to a week. 

     

    Nutrition information per serving: 110 calories; 40 calories from fat (36 percent of total calories); 4.5 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 17 g carbohydrate; 0 g fiber; 8 g sugar; 2 g protein; 75 mg sodium.

     

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