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Eggnog Snickerdoodles with Nutmeg Glaze

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Ingredients Method

Ingredients
  

Wet Ingredients
  • 1 C Unsalted Butter, COLD, cut into tablespoons
  • 1 C Granulated Sugar
  • 1/2 C Light Brown Sugar
  • 1 large egg
  • 1½ tsp Vanilla Extract
  • 1/2 C Eggnog
  • 1 tsp Rum Extract
Dry Ingredients
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 C Cake Flour
  • 2-2¼ C All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
For Rolling
  • 1/2 C Granulated Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
For the Icing
  • 3/4 C Powdered Sugar
  • 1-2 tbsp Eggnog
  • 1/2 tsp Nutmeg

Method
 

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone mats.
  2. Cut cold butter into tablespoon chunks, add to electric mixer. Beat on low until butter is somewhat softened.
  3. Add sugars and cream on low until well combined.
  4. Add egg, eggnog, vanilla extract, and rum extract. Mixed until well combined, scraping the sides and bottom of the bowl.
  5. Sift together dry ingredients. Add to wet ingredients, turn mixer on low and mix until well combined.
For the Rolling:
  1. Add sugar, cinnamon, and nutmeg to a separate bowl and mix.
  2. Measure cookie dough into mounds (either 3oz for small or 5 oz for large cookies) and roll evenly in sugar mix. Place on sheet at least 2 inches apart (small cookies) or 3 inches apart for large cookies. Bake for 12-14 minutes or until tops have turned slightly golden brown.
For the Icing:
  1. Mix powdered sugar, eggnog, and nutmeg in a bowl until well combined. Using a spoon, slowly drizzle the cookie with frosting.