Description
These soft and thick eggnog snickerdoodles are bursting with eggnog flavor and drizzled with rum glaze. The perfect Christmas cookie!
Ingredients
- FOR THE TOPPING:
- ⅓ cups Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- FOR THE COOKIES:
- 3 cups Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream Of Tartar
- 1-½ teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoons Salt
- 1 cup Butter, Softened
- 1-½ cup Sugar
- 1 Egg
- 1 Egg Yolk
- 1 teaspoon Rum Extract
- 1-½ teaspoon Vanilla Extract
- FOR THE RUM GLAZE:
- 1 cup Confectioners Sugar
- ½ teaspoons Rum Extract
- ½ teaspoons Vanilla Extract
- ½ teaspoons Cinnamon
- 3 Tablespoons Heavy Cream (2-4 Tablespoons For Desired Consistency)
- Nutmeg, For Sprinkling
Preparation
Preheat oven to 350°F and line baking pans with parchment paper.
To make topping, combine granulated sugar, cinnamon and nutmeg in a small bowl. Set aside.
Combine flour, baking soda, cream of tartar, cinnamon, nutmeg and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for about 2 minutes, until creamy and fluffy. Add egg, yolk, rum extract and vanilla and mix until well-combined. Add the dry ingredients and mix on low speed until just combined.
Scoop dough into 2-tablespoon balls and roll each in the cinnamon-sugar topping. Place 2 inches apart on cookie sheets.
Bake for 10–12 minutes, until edges begin to wrinkle and cookies are still fairly pale on top. Use the back of a spatula to gently flatten the cookies while they’re still hot. Let cookies set on the pans for 10 minutes before tranferring to a cooling rack.
For the rum glaze, in a small bowl, whisk confectioner’s sugar, rum extract, vanilla extract, and cinnamon. Add heavy cream a tablespoon at a time, whisking after each addition until you reach desired consistency.
Once cookies are completely cooled, use a spoon to drizzle with the rum glaze. Feel free to add a sprinkling of nutmeg.
