Description
Delicious cookies that combine the flavors of eggnog and snickerdoodles, perfect for holiday gatherings.
Ingredients
Scale
- 4 ounces (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- 245 grams all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- In a stand mixer, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla, mixing until creamy and combined.
- Add flour, baking soda, cream of tartar, and salt; mix until you have a thick dough.
- Scoop tablespoon-sized balls and roll in cinnamon sugar; place on a parchment-lined cookie sheet.
- Press down in the centers with a ½ teaspoon or your finger.
- Bake for 7 minutes, pressing down again if needed after baking.
- For the filling, melt white chocolate, eggnog, and rum in the microwave and stir until combined.
- Fill each cookie with about ½ teaspoon of the filling and top with freshly grated nutmeg.
- Let the filling set at room temperature or refrigerate to speed up the process.
Notes
Store cookies in an airtight container for up to a week. Freeze for up to three months, layered with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: eggnog, cookies, snickerdoodle, holiday, dessert