Captain Cavedweller is a big fan of snickerdoodles. We both like eggnog in baked goods. So what happens when you combine the two?
I can’t begin to describe how deliciously wonderful these cookies are. They are so, so good. I think if you leave these for Santa, you’ll be getting an extra present or two.
They aren’t hard to make, but they are a little different than your normal cookie dough. It should be really sticky before you chill it, so don’t worry if the dough looks like it needs more flour.
1 1/2 cups flour
1 1/2 teaspoon cornstarch
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon + 1/2 teaspoon
1 teaspoon ground nutmeg + 1/2 teaspoon
1/4 teaspoon salt 4 tablespoons melted butter
1/2 cup eggnog, warmed to room temp
1 teaspoon vanilla extract
1 teaspoon rum extract
1/2 cup granulated sugar + 1/3 cup
1/2 cup brown sugar
Whisk flour, cornstarch, baking powder, and 1 1/2 teaspoons of cinnamon and nutmeg with salt.
In a separate bowl, mix butter, eggnog, vanilla, and rum. Stir in 1/2 cup granulated sugar and 1/2 cup brown sugar. Add in flour mixture. Dough will be wet and sticky. Cover and chill for an hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix together remaining sugar, cinnamon, and nutmeg in a small bowl. Using a spoon or cookie scoop, drop a walnut sized portion of dough into sugar mixture and rotate until coated. Roll between palms of hands to form ball. Roll in sugar again then place on baking sheet and flatten slightly.
Bake cookies for about 9 minutes, until set but not yet turning brown. Cool on baking sheet a few minutes before transferring to wire rack.
Yield: 24 cookies