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Eggnog Snickerdoodles

Eggnog Snickerdoodles

Product Code: R0306

The recipe for Eggnog Snickerdoodles was Showcased in December 2017 on our OneFlavorFiveWays.com 

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INGREDIENTS

Cookies:
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
½ tsp LorAnn Super-Strength Eggnog Flavor
Coating:
¼ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
Icing:
¾ cup powdered sugar
1/8 tsp LorAnn Super-Strength Eggnog Flavor
1–2 Tbsp milk, or as needed to thin icing

DIRECTIONS

  1. Preheat oven to 375° F. Line 2–3 baking sheets with parchment paper, or spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3–5 minutes. Beat in eggs and LorAnn Eggnog Flavor, scraping down the sides and bottom of bowl as necessary. With the mixer on low, slowly add flour mixture until combined. Chill dough for 20–30 minutes.
  4. In a small bowl, stir together the sugar, cinnamon and nutmeg for rolling. Scoop the dough and roll into 1-inch balls, then roll in the sugar mixture to coat. Place on prepared baking sheets, spacing them 2 inches apart.
  5. Bake 9–11 minutes or until lightly browned on bottom. Let cool on pan for 5 minutes. Transfer to a rack to cool completely. Meanwhile, stir together the powdered sugar, LorAnn Eggnog Flavor and milk. Start with 1 Tbsp of milk and add more if necessary. If icing is too thin, add powdered sugar as needed. Drizzle icing onto cooled cookies. Store in an airtight container.
Serving Size: About 2 ½ dozen cookies


Eggnog Snickerdoodles


Eggnog Snickerdoodles
By
LorAnn's Eggnog flavoring adds a special holiday twist to the classic snickerdoodle without the calories of real eggnog.
Ingredients
  • Cookies
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ tsp LorAnn Super-Strength Eggnog Flavor
  • Coating
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Icing
  • ¾ cup powdered sugar
  • 1/8 tsp LorAnn Super-Strength Eggnog Flavor
  • 1–2 Tbsp milk, or as needed to thin icing
1. Preheat oven to 375° F. Line 2–3 baking sheets with parchment paper, or spray with non-stick cooking spray.2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.3. In a large bowl, cream together butter and sugar until light and fluffy, about 3–5 minutes. Beat in eggs and LorAnn Eggnog Flavor, scraping down the sides and bottom of bowl as necessary. With the mixer on low, slowly add flour mixture until combined. Chill dough for 20–30 minutes.4. In a small bowl, stir together the sugar, cinnamon and nutmeg for rolling. Scoop the dough and roll into 1-inch balls, then roll in the sugar mixture to coat. Place on prepared baking sheets, spacing them 2 inches apart.5. Bake 9–11 minutes or until lightly browned on bottom. Let cool on pan for 5 minutes. Transfer to a rack to cool completely. Meanwhile, stir together the powdered sugar, LorAnn Eggnog Flavor and milk. Start with 1 Tbsp of milk and add more if necessary. If icing is too thin, add powdered sugar as needed. Drizzle icing onto cooled cookies. Store in an airtight container.
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Cook time:
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Yield: 2 1/2 dozen cookies
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