eggnog frosted snickerdoodles
Obtained online. http://www.crazyforcrust.com/2015/11/eggnog-frosted-snickerdoodles/
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yield
24 serving(s)
cook time
10 Min
method
Bake
Ingredients For eggnog frosted snickerdoodles
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3/4 cunsalted butter, softened
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1 1/2 cgranulated sugar, divided
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1egg
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1 Tbspvanilla extract
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1/2 tspbaking soda
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1/2 tspcream of tartar
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1/2 tspsalt
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2 call-purpose flour
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1 tspcinnamon
- FOR THE FROSTING:
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4 Tbspunsalted butter, softened
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2 cpowdered sugar
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1/4 tspsalt
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3 Tbspeggnog
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cinnamon, for garnish
How To Make eggnog frosted snickerdoodles
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1Preheat 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.
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2Place 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.
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3To 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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