Eggnog Snickerdoodles
Soft and chewy on the side, crispy and crunchy on the outside, these holiday Eggnog Snickerdoodle cookies make a fun addition to any Christmas cookie table.
Traditional snickerdoodles are a type of sugar cookie that gets rolled in a cinnamon-sugar mixture before baking and often end up with a cracked surface. These holiday inspired cookies impart the essence of eggnog, but no rum is used.
Instead, these cookies are flavored with rum extract (instead of vanilla), have a couple of extra egg yolks blended in and are rolled in a nutmeg-sugar blend—capturing all the flavors of the holiday season!
Eggnog snickerdoodles
How Many Calories and WW Points in these Eggnog Snickerdoodles?
According to my calculations, each snickerdoodle cookie has about 126 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
Ingredients
3-½ cups (445 grams) all-purpose flour
1-½ teaspoons cream of tartar
1 teaspoon baking soda
1 cup (225 grams) unsalted butter, at room temperature
1-¾ cups (350 grams) granulated sugar, plus ¼ cup (50 grams) sugar for rolling (or substitute your favorite zero calorie sweetener)
1 teaspoon salt
1 large egg yolk, plus 2 large egg yolks, at room temperature
1 tablespoon rum extract
2 teaspoons ground nutmeg
How to Make Eggnog Snickerdoodle Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients. Preheat oven to 350F degrees and line baking sheets with silicone liners or parchment paper.
Ready to make the snickerdoodle cookies
Step 2: Whisk the flour, cream of tartar and baking soda until combined.
Whisk the flour, cream of tartar and baking soda
Step 3: Cream the butter, 1-¾ cups sugar and salt with an electric mixer on medium-high, scraping down the sides the bowl as needed.
Cream the butter, 1-¾ cups sugar and salt
Step 4: On medium speed, beat in the egg and egg yolks one at a time until well mixed. Beat in the rum extract, scraping down the sides of the bowl as needed.
Beat in the eggs and rum extract
Step 5: On low speed, slowly add the flour mixture until it is fully incorporated. Allow dough to rest at room temperature for at least 10 minutes.
Beat in the flour until incorporated; allow dough to rest.
Step 6: In a small bowl, whisk together the remaining ¼ cup sugar and nutmeg.
Combine the remaining ¼ cup sugar and ground nutmeg
Step 7: With clean hands using a small cookie scoop (about 1 tablespoon dough), roll dough into firm balls between palms of hands. Roll balls in nutmeg-sugar mixture and place on prepared baking sheets at least 2 inches apart (cookies will spread).
Roll cookie balls in nutmeg-sugar and place on prepared baking sheet
Step 8: Bake 8 – 12 minutes, until cookies are beginning to set and start to puff. Remove from oven and allow cookies to cool for a minute or two before removing them to a wire rack to cool completely.
Cool cookies completely on wire rack
Step 9: Store cookies in an airtight container. (Hint – adding a piece of bread to the container will help your cookies stay fresher a little longer.)
Fresh baked eggnog snickerdoodle cookies
Recipe Notes
Make these cookies lighter and with fewer points by substituting the 2 cups sugar with 1 cup Truvia Baking Blend. One Eggnog Snickerdoodle made with Truvia Baking Blend instead of pure cane sugar has just 3 WW Points.
The original recipe results in much larger cookies (making only 24 for the entire recipe) with 205 calories each. I’ve always preferred smaller cookies, so I used 1 tablespoon of dough and ended up with about 56 normal-sized cookies with just 126 calories each. And plenty for sharing!
Now serving eggnog snickerdoodle cookies
Serving Suggestions
Enjoy these delightful treats as part of your holiday cookie tray or as a hostess gift.
Ways to Use Leftovers
When storing your leftover cookies in an airtight container, if you include a piece of bread in the container it will help the cookies stay fresher longer by helping to keep the cookies from drying out.
FAQs
What is cream of tartar?
Cream of tartar is actually a byproduct of winemaking and is gathered after crystalizing into a hard crust on the inside of wine barrels. It never really goes bad and doesn’t have an expiration date. It helps keeps cookies chewy and is most famously used in snickerdoodle cookies where it adds that notorious tangy taste.
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Eggnog Snickerdoodles
Ingredients
Instructions
Notes
The original recipe results in much larger cookies (making only 24 for the entire recipe) with 205 calories each. I’ve always preferred smaller cookies, so I used 1 tablespoon of dough and ended up with about 56 normal-sized cookies with just 126 calories each. And plenty for sharing!
Serving size: 1 cookie (1/56th recipe)
Click here to see your WW Points for this recipe and track it in the WW app or site.
3 *PointsPlus (Old plan)
Nutrition
Recipe source: New York Times Cooking
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these Eggnog Snickerdoodle Cookies, you might also like
WW Crackle Spice Drop Cookies
Chocolate Cake Mix Crinkles
Chewy Coconut Drops
Soft and Chewy Molasses Cookies
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The post Eggnog Snickerdoodles appeared first on Simple Nourished Living.
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