Have you been following Emily (LeCultivateur) and I as we show you our homes all decked out for Christmas? If so, you’d have seen our kitchens last. What better thing when you visit a kitchen than to smell the aroma of some freshly baked cookies? Emily and I decided we would like to share some delicious Christmas cookies with you.
Welcome back to our kitchens!
I decided to try a new recipe. You see, The MR’s favorite cookies of all time are Snickerdoodles so those are the ones I bake most often. I had been wanting to try some Pumpkin Snickerdoodles a while ago but hadn’t gotten around to it and that just didn’t seem fitting with all the Christmas everywhere these days. I wondered what twist I could put on a Snickerdoodle that would seem a bit more festive this time of year. Off to Pinterest I went!
I discovered a delicious sounding and looking recipe for Eggnog Snickerdoodles from Christi at Love From the Oven. The first thing that grabbed my eye was how cute they were with their glaze and she also had some colorful sprinkles on the tops of hers. Since I LOVE eggnog, I thought they HAD to be tried.
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg
- 1 cup butter
- 3/4 cups granulated sugar
- 1 cup firmly packed brown sugar light or dark
- 2 eggs
- 1/4 cup Eggnog
- 1 teaspoon vanilla extract
- Combine the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside.
- Cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla extract. Mix well.
- Stir in the dry ingredients. Stir until just combined.
- Cover bowl and chill for 1+ hours.
- When ready to bake, preheat the oven to 350 degrees. Roll the dough into 1 inch balls. Mix 6 Tbsp of sugar and 1 1/2 tsp nutmeg in a small bowl and roll each ball of dough through the mixture.
- Place on a non-stick baking sheet.
- Bake 8-9 minutes until just starting to become golden . Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
For the glaze, combine 2 c powdered sugar, 1/4 c eggnog and 1/2 tsp nutmeg. Whisk until smooth. Drizzle over cooled cookies.
The only other thing you need to worry about after they are cooled and glazed, is how to avoid eating the entire batch! They are slightly chewy, just the right amount of nutmeg spiciness, and they pair beautifully with a cup of coffee or a nice icy cold glass of – you guess it! Eggnog!
A little elf mentioned that Santa is especially fond of Eggnog also…..just saying.
Now let’s hop over to Emily’s kitchen and see what she baked for us!You can follow me on Pinterest and Instagram for even more ideas and great product deals. Follow my blog with Bloglovin