Eggnog Snickerdoodles
- Time
- About 45 minutes
Yield: 24 cookies
- 3½cups/445 grams all-purpose flour
- 1½teaspoons cream of tartar
- 1teaspoon baking soda
- 1cup/225 grams unsalted butter (2 sticks), at room temperature
- 1¾cup/350 grams granulated sugar, plus ¼ cup/50 grams for rolling
- 1teaspoon kosher salt
- 1large egg plus 2 yolks, at room temperature
- 1tablespoon rum extract
- 2teaspoons freshly grated nutmeg
PREPARATION
Step 1
In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1¾ cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
Step 2
Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
Step 3
Add the flour mixture and beat on low speed until combined. (You may want to start by “pulsing” the flour, so that it doesn’t go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
Step 4
Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining ¼ cup/50 grams sugar with the nutmeg in a small bowl.
Step 5
Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
Step 6
Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.
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