Eggnog Snickerdoole Cookies
Servings 32 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 egg
- ⅓ cup eggnog
- 1 teaspoon vanilla
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. Add sugar and mix on medium speed until creamy.
- Scrape the sides of the bowl. Add the egg, and beat until combined. Add the eggnog and vanilla and beat on medium-high speed until the dough is fluffy.
- Add the flour mixture and beat on low just until combined.
- Cover the dough refrigerate for at least 2 hours.
- Preheat oven to 375F degrees and line a baking sheet with parchment paper or a baking mat.
- In a bowl, combine the sugar and cinnamon.
- Form dough into 1-inch balls, roll in the cinnamon sugar, then place on the baking sheet, about 2 inches apart. Bake for 8 minutes.
Notes
The dough can remain in the fridge for up to 5 days.
Adapted from Abajillianrecipes.com