Description
Snickerdoodle Eggnog Cookies bring festive cheer straight from your kitchen, blending classic holiday flavors into one delightful treat that sparks seasonal joy. Warm spices and creamy eggnog mingle in these simple cookies that welcome family and friends to your celebration.
Ingredients
Scale
Main Ingredients:
- 1 medium egg
- 1 stick (4 oz) unsalted butter
- 1¾ cups all-purpose flour
- ½ cup light brown sugar
- ¼ cup white granulated sugar
Spices and Leavening:
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Filling and Coating:
- 4 oz white chocolate
- 2 tablespoons eggnog
- 1 tablespoon dark rum
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Cream 1 stick of room temperature butter with ½ cup brown sugar and ¼ cup white sugar until the mixture becomes light and airy at medium speed for 2-3 minutes.
- Incorporate 1 room temperature egg and 1 teaspoon vanilla extract, mixing until completely blended.
- Whisk 1¾ cups flour, ¼ teaspoon salt, ¼ teaspoon baking soda, and ½ teaspoon cream of tartar in a separate bowl.
- Gradually fold dry ingredients into wet mixture until a cohesive dough forms.
- Wrap the dough in plastic and refrigerate for 60 minutes to firm up.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix ⅓ cup white sugar with 2 tablespoons ground cinnamon in a shallow bowl.
- Roll dough into tablespoon-sized balls, then coat each completely in cinnamon-sugar mixture.
- Arrange cookie balls 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes until edges look set but centers remain soft.
- Cool cookies completely on a wire rack.
- Warm 2 tablespoons eggnog in a small saucepan over low heat.
- Place 4 oz chopped white chocolate in a heatproof bowl.
- Pour warm eggnog over chocolate and let sit for 1 minute.
- Stir chocolate mixture until smooth, then add 1 tablespoon rum and ¼ teaspoon nutmeg.
- Allow ganache to cool and slightly thicken for 5 minutes.
- Flip half the cookies flat-side up and pipe ganache onto each.
- Gently press a second cookie on top to spread ganache evenly.
- Rest sandwiched cookies for 10-15 minutes to set ganache before serving.
Notes
- Chilling the dough is crucial for preventing spread and ensuring thick, soft cookies that hold their shape perfectly.
- Measure flour precisely by spooning it into the measuring cup and leveling with a knife to avoid dense, dry cookies.
- Use fresh cream of tartar for the classic snickerdoodle tanginess, which gives these cookies their signature flavor profile.
- When making the ganache, let the white chocolate sit in warm eggnog for a minute before stirring to create a smoother, more luxurious texture without burning the chocolate.
- Prep Time: 1 hour 15 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 153 kcal
- Sugar: 11 g
- Sodium: 64 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 22 mg