Eggnog Snickerdoodles
A holiday twist on a classic with a bit of rum extract and nutmeg.https://cooking.nytimes.com/recipes/1021715-eggnog-snickerdoodles
Ingredients
- 3½ cups flour
- ½ Tbs cream of tartar
- 1 tsp baking soda
- 1 cup unsalted butter at room temperature
- 2 cup granulated sugar divided
- 1 tsp salt
- 3 large eggs use 1 egg and 2 yolks at room temp
- 1 Tbs rum extract
- 2 tsp ground nutmeg
Instructions
- In a medium bowl combine the flour, cream of tartar and baking soda and set aside. In the bowl of a stand mixer, cream together the butter, 1¾ cup of the sugar and the salt on medium-high speed until very smooth and fluffy about 3-4 minutes.
- At medium speed add the egg and yolks, adding one at a time and mixing until each is well incorporated. Add the run extract scraping down the sides of the bowl and beat for another 1-2 minutes.
- Add the flour mixture slowly on low speed until combined. Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
- Heat oven to 350℉ and line two cookie sheets with parchment paper ( I have silicon baking mats that worked awesome instead). Make the nutmeg sugar mixture by combining remaining ¼ cup of sugar with the nutmeg in a small bowl.
- Roll the dough into balls, each one the size of a golf ball, then roll each in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart and bake for 13 minutes, until slightly puffed and just set.
- Let the cookies cool slightly before transferring them to a wire rack to cool completely.
