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eggnog frosted snickerdoodles

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.crazyforcrust.com/2015/11/eggnog-frosted-snickerdoodles/

yield 24 serving(s)
cook time 10 Min
method Bake

Ingredients For eggnog frosted snickerdoodles

  • 3/4 c
    unsalted butter, softened
  • 1 1/2 c
    granulated sugar, divided
  • 1
    egg
  • 1 Tbsp
    vanilla extract
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    cream of tartar
  • 1/2 tsp
    salt
  • 2 c
    all-purpose flour
  • 1 tsp
    cinnamon
  • FOR THE FROSTING:
  • 4 Tbsp
    unsalted butter, softened
  • 2 c
    powdered sugar
  • 1/4 tsp
    salt
  • 3 Tbsp
    eggnog
  • cinnamon, for garnish

How To Make eggnog frosted snickerdoodles

  • 1
    Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats. Cream butter and 3/4 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, and salt. Slowly mix in flour until dough is combined.
  • 2
    Place remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Scoop 1 or 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet. Bake 1 tablespoon sized balls for 9-11 minutes or until the bottoms just start to turn golden. (2 tablespoon cookies will take a little bit longer. Be careful not to over bake!) Let cookies cool completely before frosting.
  • 3
    To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (about 2-3 total tablespoons). Frost cookies, sprinkle with cinnamon, and chill to set frosting. Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.
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