We’re having a cookie exchange at work on Monday, so I decided to make Eggnog Snickerdoodles for the event. I had to make a very large batch of cookies for the cookie exchange, so I decided to update the recipe that I had previously posted on my blog back in 2009, to include the ingredient measurements necessary to make 9 dozen cookies. If you don’t need to make quite that many cookies, you can view my previous post here, which includes measurements for a smaller batch.
I found some cute, limited edition Ziploc bags with holiday designs on them, and made individual bags for each cookie exchange participant. You can see some of them laying out on the table, in the photo above.
I sure hope my co-workers like the cookies, and I hope you do too.
5 cups all-purpose flour
3 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butter, softened
3 cups granulated sugar
3 teaspoons rum extract
3 teaspoons nutmeg
3/4 cup granulated sugar
Preheat oven to 350 degrees.
In a medium bowl, combine flour, cream of tartar, baking soda and salt; set aside.
In large mixing bowl, cream butter and sugar together. Add eggs, one at a time, and beat well. Stir in rum extract.
Add flour mixture to butter mixture; mix until well combined. Chill dough in refrigerator for 15-30 minutes.
Combine the nutmeg and 3/4 cup sugar in a small bowl; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake for 8 to 10 minutes, or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely.
Makes approximately 9 dozen cookies.