Description
Delightful twist on classic snickerdoodle cookies, combining rich flavors of eggnog with cinnamon and sugar. Perfect for the holiday season.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon. Set aside.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, vanilla extract, and rum extract until well combined.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Scoop tablespoon-sized balls of dough and roll in powdered sugar.
- Place sugar-coated dough balls on baking sheets lined with parchment paper, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a festive touch, serve with a glass of cold eggnog or warm apple cider. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg