Eggnog snicker doodles recipe

Traditional snickerdoodles are delicious. The acidic cream of tartar in the dough gives the cookies a characteristic tang that offsets their cinnamon sugar sweetness; it also reacts with baking soda to make the cookies rise and then collapse during baking, giving them their crinkly appearance. We thought this classic cookie was open to reinterpretation, so we decided to make snickerdoodles infused with the flavor of everyone’s favorite holiday beverage: eggnog. Simply adding eggnog to the dough threw off the ratio of wet to dry ingredients, making the cookies spread too much and become cakey; not to mention, the flavor of the ’nog was not at all detectable in the finished cookie. Instead, we took the flavors that make eggnog what it is and isolated them, adding a shot of rum extract (straight rum didn’t carry a strong enough flavor) to the dough and substituting nutmeg for the customary cinnamon. We highly recommend enjoying these cookies alongside a chilled glass of eggnog. You can substitute rum for the rum extract, but the flavor won’t be as pronounced.