Description
Thirty soft eggnog-spiced, cinnamon-sugar-coated cookies.
Ingredients
Scale
- 3/4 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1 egg Large egg
- 1/4 cup Pasteurized commercial eggnog
- 1 teaspoon Vanilla extract
- 2 1/4 cups All-purpose flour
- 1 1/2 teaspoons Cream of tartar
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine salt
- 1/2 teaspoon Ground nutmeg
- 1/4 cup Granulated sugar, for coating
- 1 teaspoon Ground cinnamon, for coating
- 1/4 teaspoon Ground nutmeg, for coating
Instructions
- Cream 3/4 cup softened butter with 3/4 cup sugar, then mix in one egg, 1/4 cup pasteurized commercial eggnog and 1 tsp vanilla. Whisk 2 1/4 cups flour, 1 1/2 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt and 1/2 tsp nutmeg separately; combine just until no dry flour remains.
- Cover dough and refrigerate at least 60 minutes. Heat oven to 350°F near the end. In a shallow bowl combine the separate 1/4 cup coating sugar with 1 tsp cinnamon and 1/4 tsp nutmeg.
- Scoop approximately 30 equal balls, roll each in spiced sugar and place about 2 inches apart on lined sheets. Bake one sheet at a time roughly 10–12 minutes until edges are set and tops appear puffed; centers may look soft but should not be raw.
- Cool five minutes on sheets, then transfer to a rack for approximately 25 minutes after the last tray. Record actual spread, count and tenderness in a kitchen trial before promising a precise cookie-box life.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 60-minute dough chill, two 12-minute sheet-pan batches and 30-minute final cooling; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One roughly 2-inch cookie