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Holiday Eggnog Snickerdoodles

Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
  • Total Time
    Prep: 1-1/2 hours Bake: 10 min./batch + cooling
  • Makes
    7-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups plus 1/3 cup sugar, divided
  • 1 large egg
  • 1 teaspoon rum extract
  • 1/2 cup evaporated milk
  • 1/2 cup refrigerated French vanilla nondairy creamer
  • 5-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • ICING:
  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons refrigerated French vanilla nondairy creamer

Directions

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
  • In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
  • Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.
Nutrition Facts
1 cookie: 77 calories, 2g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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