Soft Eggnog Snickerdoodles

Why you’ll love it

• No chilling needed: mix, roll and bake.
• Soft for days: they stay chewy in a tin.
• Kid-friendly: rolling the balls in cinnamon sugar is the fun part.

Quick facts

Ingredients

For the dough

• 2 3/4 cups (345 g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground nutmeg
• 1 cup (226 g) butter, softened
• 1 1/2 cups (300 g) sugar
• 1 large egg
• 1/4 cup (60 ml) eggnog
• 1 tsp rum extract

For rolling

• 1/4 cup (50 g) sugar
• 1 tsp ground cinnamon

Step-by-step method

1. Prepare. Heat the oven to 375°F (190°C) and line two baking sheets with parchment.

2. Dry mix. Whisk the flour, cream of tartar, baking soda, salt and nutmeg.

3. Cream. Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, eggnog and rum extract.

4. Make the dough. Add the dry mix and stir just until combined.

5. Roll. Mix the sugar and cinnamon. Roll the dough into 1 1/2-inch balls and coat them well.

6. Bake. Place 2 inches apart and bake 9 to 11 minutes, until set at the edges but still soft in the middle. Cool 5 minutes on the sheet.

Tips for the best result

• Take them out while the centers still look a little underdone: they finish setting on the tray.
• Do not skip the cream of tartar; it gives snickerdoodles their tang and chew.
• Add a pinch of nutmeg to the cinnamon sugar for extra eggnog flavor.

Storage

Keep in an airtight container up to 5 days, or freeze the baked cookies up to 3 months.