Eggnog Snickerdoodles – GorillaGrilla
The holidays are approaching fast, so it is time to start getting your cookie recipes ready. Today I’m sharing my Eggnog Snickerdoodle recipe, kicked up with chocolate sauce!

Best American Drink since the Revolution!

Awesome! You are still reading, that means you are an eggnog lover, let’s face it eggnog haters have abandoned us by now. Our beloved holiday drink became “the” holiday drink in America when it arrived from Europe in the 1700s. The colonies had many farms, which is a fresh and constant supply of milk and eggs. America, back then, also had an excellent supply of cheap rum… enter Eggnog! The origins of the word “nog” is still somewhat a mystery. However, many claim it is from “grog”, which is a strong beer, or “noggin”, a wooden cup, then shortened to “nog”. In any event, the origins are not as delicious as the drink!

Eggnog Snickerdoodles

This snickerdoodle is super easy to make and tastes delicious. I typically use “unspiked” eggnog, meaning eggnog without the bourbon, whiskey, or rum. Keep this in mind when you are baking these for minors, if you do use the adult version of eggnog you are not baking them long enough to bake the alcohol content out of them. This might be great for an adult party, but please use the non-alcoholic eggnog for minors.

I also typically use store-bought eggnog, now I just triggered eggnog purists to lose their minds! Sorry! If you do prefer to make your own eggnog, by all means, please do. I know that Alton Brown has an amazing recipe for Eggnog and that guy is an eggnog expert!

Eggnog Snickerdoodles
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Eggnog Snickerdoodles
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Servings
10
Servings
10
There is no Nutrition Label for this recipe yet.
Ingredients
Servings:
Units:
Ingredients
Servings:
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Start by making the dough, whish together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  2. In a separate bowl, whisk together to eggnog, butter, vanilla, and almond extract. Stir into the liquid the granulated and brown sugars.
  3. Add the flour to the mixture. Stir until incorporated, basically until the flour is gone, but avoid over stirring.
  4. Chilling the cookie dough is optional, if you do choose to chill it do it for at least 30 minutes, or up to 3 hours, covered in plastic wrap.
  5. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
  6. Make the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl.
  7. Use a spoon or a cookie scoop and drop one portion of cookie dough into spiced sugar. Roll the dough in the sugar until fully coated, then roll it using your palms into a round ball. Roll it in the siced sugar once again then place on the prepared baking sheet. Flatten the ball a bit, the dough will expand a spread a little, however the dough needs to be flattened.
  8. Bake the cookies at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.
  9. Once the cookies have cooled for a few minutes, melt the chocolate in the microwave (30 seconds at a time, stirring between until fully melted). Using a fork, drizzle melted chocolate over the cookies.Once the cookies have cooled for a few minutes, melt the chocolate in the microwave (30 seconds at a time, stirring between until fully melted). Using a fork, drizzle melted chocolate over the cookies.

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