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–+ servings

Egg Nog Snickerdoodle Cookies

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Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24

Equipment

  • 1 stand mixer
  • 2 Baking half sheets with parchment or silmat

Ingredients
 

Dry

  • 330 g AP Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • 1/2 tsp Nutmeg

Wet

  • 226 g Unsalted butter - room temp
  • 300 g Sugar
  • 1 whole Egg + 1 Yolk
  • 2 TBSP Egg Nog - or Heavy cream
  • 1 TBSP Date syrup
  • 1 TBSP Vanilla extract

Coating

  • 1/4 cup Sugar
  • 1 TBSP Cinnamon powder

Instructions

  • Preheat oven to 375F
  • In medium bowl, add dry ingredients, combine well
  • In stand mixer, beat sugar and softened butter till creamy, 3-4 min
  • On low speed, slowly add wet ingredients, one at a time until each is incorporated.
  • On low, slowly add dry to wet until you have a firm but tacky batter.
  • Place mixer bowl in fridge for 10 minutes while oven heats.
  • In small container, shake sugar and cinnamon together.
  • Using a small scoop, make 2 TBSP size balls of dough. Roll each well in sugar/cinnamon mix. Place 12 on baking sheet equal distance apart. Do not flatten!
  • Bake one sheet at a time, 375F for 10-11 min or just until edges show slight browning. Remove pan from oven, let cookies sit on pan until next one finishes, 10 min.
  • Remove cookies onto cooling rack. Try to eat just one, I dare you :)
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