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 😉

How to make these yummy eggnog snickerdoodles

Ingredients:

• 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)

Get baking:

1. Mix the flour, cream of tartar and baking soda in a bowl.
2. 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.
3. Add the egg and egg yolks, incorporating each before adding the next.
4. Scrape down the sides of the bowl and add the rum extract and continue to beat for another 1-2 min.
5. After that add the flour mixture and beat on low speed until combined.
6. Preheat the oven to 175C, then line your baking tray with parchment paper/ a reusable baking mat.
7. 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.
8. Put the balls onto the baking tray, about 5cm apart and bake 10-13 min until slightly puffed and just set.
9. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Enjoy!

Love cookies? Click here for more recipes.

More yumminess for you to discover:

---