I stumbled across this recipe on NYT Cooking a few years ago and have baked these soft, yummy & easy eggnog snickerdoodles (don’t you just love the name??) a number of times.
Even though they don’t make it as long in our house: The cookies keep in a sealed airtight container at room temperature for around 4 days.
Oh and they taste even better on day 2 if you can restrain yourself from gobbling them all up right away 😉
– 445g flour
– 1½ tsp cream of tartar
– 1 tsp baking soda
– 225g unsalted butter (at room temperature)
– 350g sugar, + 50g for rolling
– Salt 1 tsp
– 1 large egg plus 2 yolks (at room temperature)
– 1 tbsp rum extract
– 2 tsp nutmeg (freshly grated if possible)
– Mix the flour, cream of tartar and baking soda in a bowl.
– Cream the butter together 350g sugar and the salt in your stand mixer with the paddle attached on a medium-high setting for 3-4 min until very smooth and fluffy.
– Add the egg and egg yolks, incorporating each before adding the next.
– Scrape down the sides of the bowl and add the rum extract and continue to beat for another 1-2 min.
– After that add the flour mixture and beat on low speed until combined.
– Preheat the oven to 175C, then line your baking tray with parchment paper/ a reusable baking mat.
– Combine the remaining 50g sugar with the nutmeg in small bowl.
– Roll the dough into golf-ball sized balls (about 45g), then roll each dough ball in the nutmeg mixture to cover it completely.
– Put the balls onto the baking tray, about 5cm apart and bake 10-13 min until slightly puffed and just set.
– Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.