Eggnog Snickers with eggnog glaze
Eggnog Snickers with eggnog glaze
Rum-flavored eggnog Snickerdoodles are rolled in a mixture of nutmeg and cinnamon. They are the perfect holiday cookies!
Eggnog is one of my favorite holiday flavors. These eggnog Snickerdoodles as well as eggnog cookies, eggnog French toast and eggnog bread are one of our favorite holiday foods.
A classic holiday twist
When it comes to holiday baking, I definitely think eggnog is an underrated taste. Everyone likes peppermint and gingerbread, but eggnog is one of my favorites!
These eggnog snickerdoodles are soft and tender, with slightly crispy edges, full of delicious eggnog flavor. They are simple to make and are perfect for festive parties or with a large cup of hot cocoa!
The biscuits are made with eggnog and a bit of rum extract in the dough, giving them a perfect eggnog flavor. One of the interesting things that makes these cookies unique is that instead of rolling with a cinnamon sugar mixture like regular Snickers, they are rolled with a nutmeg and sugar mixture.
They have a delicious eggnog glaze on top. You can use a tube to make the glaze into snowflakes, or drizzle it on the biscuits. Either way, they are very delicious!
How to make eggnog snickers
Prepare. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or spray them with cooking spray.
Combine. In a large bowl or the bowl of a stand mixer, beat the butter and 1 cup sugar together until light and fluffy. Add eggs, rum extract and eggnog and mix well. Add flour, salt, baking soda and nutmeg and mix until a soft dough is formed.
dip. In a small bowl, whisk together ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into an inch ball and roll it in the sugar mixture. Place on the prepared baking tray.
bake. Bake for 10-12 minutes, or until the bottom is light brown. Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Decorate. When the biscuits cool, stir the powdered sugar and enough eggnog to make a frosting that is easy to drizzle but is not too runny. Pipe the snowflakes onto the cooled biscuits, or drizzle with icing sugar.
Recipe tips
- cool down: If you find that the dough is a bit sticky and cannot be rolled into a ball, let it cool for 30 minutes.
- Don’t overbake. Delete cookies as soon as they are about to complete. They will continue to bake to perfection while cooling on the cookie sheet.
- Pipeline hacker: If you don’t have a piping set, please use a Ziploc bag with a small tip cut off.
- Cream of tartar: Tartar cream is not listed as an ingredient. Some of you may think that there can be no snickerdoodle without it. If you want to use 1 teaspoon of cream of tartar instead of ½ teaspoon of baking soda, you can. It may produce slightly different cookies, but it will be close enough.
- Rum extract: Rum extract has the taste of rum but has no alcohol content.
Store information
Like many other biscuits, these biscuits preserve well in baked and dough form.
Store baked biscuits It can be stored for up to one week in an airtight container on the counter. Make sure that the frost has solidified before stacking. Put a piece of white bread in the container to help keep the cookies soft.
refrigerator: Layer with parchment paper and store in a sealed freezer safe container for about one month.
Dough: The dough can be frozen for 1-2 months and then rolled into the nutmeg/sugar mixture to bake.
- Roll the dough into balls and place them on the cookie sheet.
- Freeze them for about an hour, and once they are frozen, place them all in a freezer-safe Ziploc bag.
- Label the bag, including the baking temperature and time.
- Thaw on the biscuit slices before baking.
- The baking time may need to be adjusted, so please observe carefully.
For more holiday cookie recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
Serving 36
Calories 104 kcal
Author Little Luna
Dough
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon rum extract
- 1/2 cup eggnog
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
Sugar mixture for rolling
- 1/2 cup sugar
- 2 tons of cinnamon
- 1/2 teaspoon nutmeg
Shaved ice
- 3/4 cup powdered sugar
- 1-2 tablespoons eggnog
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Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or spray them with cooking spray.
-
In a large bowl or the bowl of a stand mixer, beat the butter and 1 cup sugar together until light and fluffy. Add eggs, rum extract and eggnog and mix well. Add flour, salt, baking soda and nutmeg and mix until a soft dough is formed.
-
In a small bowl, whisk together ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into an inch ball and roll it in the sugar mixture. Place on the prepared baking tray.
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Bake for 10-12 minutes, or until the bottom is light brown. Let cool on the pan for 5 minutes, then transfer to a cooling rack.
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When the biscuits cool, stir the powdered sugar and enough eggnog to make a frosting that is easy to drizzle but is not too runny. Pipe the snowflakes onto the cooled biscuits, or drizzle with icing sugar.
Thank you for sharing this eggnog snickerdoodle recipe with us Alicia!
To learn about her more amazing recipes, please go to The Baker Upstairs.