Spiked Eggnog Snickerdoodles

The office holiday potluck was a perfect excuse to up the ante on my annual holiday baking spree!

I simply couldn’t settle on one thing, so I decided to pick a theme and whip up a Smörgåsbord of sweets. The theme was spicy Christmas flavors with a twist, starting with a personal childhood favorite: eggnog.

As a kid, I looked forward to having the good stuff from Stewart’s as a special holiday season treat. A few evenings just before Christmas, mom and dad would let us have a little glass as a compliment to the various baked goodies we had accumulated as gifts from neighbors. It was so creamy, rich and flavorful, with just the right blend of sweet and spice.  Sounds like the makings of a yummy holiday cookie treat!

These days, my eggnog consumption is a bit more adult; I love a little splash of bourbon in it. Likewise, these cookies have just a little hint of bourbon to give them that tiny extra “spirit.”

These cookies are great just as they are, perfectly soft and chewy with lots of warm spicy flavor. But if you want to add a little extra flair – and flavor – to wow the coworkers try decorating them them with a tasty eggnog frosting. Now they’re really dressed to impress!

Spiked Eggnog Snickerdoodles

Ingredients

Cookie Dough

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp bourbon
  • 1/2 cup eggnog
  • 2 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg

Rolling Sugar

  • 1/4 cup sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon

Icing

  • 3/4 cup powdered sugar
  • 1 Tbsp eggnog

Instructions

  1.  Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In a large bowl or the bowl of a stand mixer, beat together butter and 1 cup sugar, until light and fluffy.
  3. Add the egg, bourbon, and eggnog, and mix to combine.
  4. Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.
  5. In a small bowl, whisk together the 1/4 cup sugar with the cinnamon and nutmeg. Scoop and shape the dough into one inch balls, and roll in the sugar mixture. Place on the prepared baking sheets at least 2 inches apart.
  6. Bake 10-12 minutes, or until lightly browned on the bottom. Let cool on pan for 5 minutes, then move to a cooling rack.
  7. While the cookies are cooling, whisk together the powdered sugar and just enough eggnog to make an icing that is thick enough to pipe without dripping. Pipe snowflakes or drizzle other designs onto the cooled cookies. (Note: make sure the cookies are fully cooled, otherwise the icing will melt and drip.)

Yields: about 36 cookies

Recipe adapted from: Lil’ Luna


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