Eggnog Snickerdoodles

  • Total time: 70 minutes
    • Prep time: 20 minutes
    • Rest time: 30 minutes
    • Cook time: 15 minutes
    • Post-cook time: 5 minutes
  • Yield: 24 cookies
  • Modified from: Vaughn Vreeland


Image source: https://nytimes.com

Inventory

Ingredients

Dough

  • 3½ cups (445g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp ground nutmeg
  • 1 cup (226g; 2 sticks) unsalted butter, room temperature
  • 1¾ cup (350g) granulated sugar
  • 1 tsp kosher salt
  • 1 large egg plus 3 egg yolks, room temperature
  • 2 tsp rum extract
  • 1 tsp vanilla extract

Topping

  • ¼ cup (50g) granulated sugar
  • 2 T ground nutmeg

Special Equipment

  • 1 medium bowl
  • 1 large bowl
  • Hand mixer / stand mixer w/ paddle

Instructions

Prepare

  1. In medium bowl
    1. Mix
      • 3½ cups (445g) all-purpose flour
      • 2 tsp cream of tartar
      • 1 tsp baking soda
      • 2 tsp ground nutmeg
  2. In large bowl
    1. Mix, medium-high, 3-4 min till fluffly
      • 1 cup (226g; 2 sticks) unsalted butter
      • 1¾ cup (350g) granulated sugar
      • 1 tsp kosher salt
    2. Mix, medium, one at a time
      • 1 large egg plus 3 egg yolks
    3. Mix
      • 2 tsp rum extract
      • 1 tsp vanilla extract
  3. Mix
    • Dries into wets
      • May be a bit crumbly at first, will combine as the dough hydrates

Rest

  1. At least 30 min to hydrate dough

Pre-bake

  1. Preheat oven to 350°F
  2. Roll dough into 45g balls
  3. In small bowl
    • ¼ cup (50g) granulated sugar
    • 2 T ground nutmeg
  4. Roll dough balls in sugar mixture
  5. Arrange on parchment-lined baking sheet 3” apart

Bake

  1. 9-12 min - bake at 350°F
    • Until edges appear set

Post-bake

  1. 3-5 min - cool on baking sheet
    • Optional
      • Press with spoon while warm
      • Top with more nutmeg
  2. Transfer to wire rack to cool

Notes

Storage

  • Will keep in airtight container at room temperature or in the refridgerator for about a week