Description
Delightful cookies that blend eggnog and snickerdoodle flavors, perfect for the holiday season.
Ingredients
- 4 ounces (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg (about 50 grams), room temperature
- 1 teaspoon vanilla extract
- 245 grams all-purpose flour (about 2 cups if measured by volume)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar mixed with 2 tablespoons cinnamon
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or 1/4 teaspoon rum extract (optional)
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugars until light and fluffy in a stand mixer.
- Add the egg and vanilla extract, mixing until creamy.
- Incorporate flour, baking soda, cream of tartar, and salt; mix until a thick dough forms.
- Scoop dough into 1 tablespoon-sized balls and roll in cinnamon-sugar mixture.
- Place on a parchment-lined cookie sheet and press centers down with a thumb.
- Bake for about 7 minutes, slightly underbaking them for a soft texture.
- For the filling, microwave white chocolate, eggnog, and optional rum in 15-second intervals until melted.
- Fill each cookie with about 1/2 teaspoon of the filling and top with nutmeg.
- Allow cookies to cool on the tray for a few minutes before serving.
Notes
Use room temperature ingredients for best results and avoid overmixing to ensure tender cookies. Fresh spices are recommended for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American