Eggnog Snickerdoodles

• portions: 32 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

3 cups all-purpose flour (375 grams) (use up to 3 1/4 cup for thicker cookies.)

1 teaspoon cream of tartar

2 teaspoons ground nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter (226 grams) (softened, but not starting to melt - it should still be slightly firm to the touch)

1 1/2 cups granulated sugar (300 grams)

1 large egg

2 large egg yolks (in addition to the 1 large egg)

2 teaspoons rum extract

1 teaspoon vanilla extract

1/3 cup granulated sugar (67 grams)

1/2 teaspoon ground nutmeg

Instructions

Preheat the oven to 350F (180C) and line cookie sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda and salt. Set aside.

In a large bowl, beat together the butter and 1 1/2 cups sugar until creamed. Turn off the mixer and scrape down the sides and bottom of the bowl.

Beat in the egg, 2 additional egg yolks, rum extract and vanilla extract until you no longer see pieces of egg and the mixture looks almost creamy.

Slowly mix in the dry ingredients into the butter mixture. I recommend doing this about 1/2 at a time, starting with the mixer on a low speed. It should be a little difficult to incorporate all of the dry ingredients. If you squeeze the dough in your hands, no cookie dough should stick to your fingers. If it does, beat in a little more flour about 1 tablespoon at a time.

In a small bowl, whisk together the 1/3 cup granulated sugar and 1/2 teaspoon nutmeg for the coating. Pour onto a small plate.

Scoop the dough into balls with about 1.5 tablespoons of dough each. I used a medium cookie scoop. Roll each scoop into a ball, then roll in the sugar mixture.

Place the cookie dough balls about 2 inches apart on the lined cookie sheet.

Bake 1 cookie sheet at a time in the middle of the preheated oven. They will bake for about 9-12 minutes, or until the tops look just set.

Cool for at least 10 minutes on the cookie sheets.

Nutrition

• Calories: 145 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 2.3 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 33 mg
• Sodium: 56 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 0.3 g
• Sucres Totaux: 12 g
• Protéines: 2 g