Eggnog Snickerdoodles
Perfect for the holidays, each eggnog snickerdoodle is dusted with a light coating of nutmeg and sugar before baking, resulting in a chewy on the inside, crispy on the outside family-favorite treat.
Servings: 56
Ingredients
- 3-1/2 cups (445 grams) all-purpose flour
- 1-1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup (225 grams) unsalted butter, at room temperature
- 1-3/4 cup (350 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling (or substitute with your favorite zero calorie sweetener)
- 1 teaspoon salt
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon rum extract
- 2 teaspoons ground nutmeg
Instructions
- Gather and prepare all ingredients. Preheat oven to 350F degrees and line baking sheets with silicone liners or parchment paper.
- Whisk the flour, cream of tartar and baking soda until combined.
- Cream the butter, 1-3/4 cups sugar and salt with an electric mixer on medium-high, scraping down the sides the bowl as needed.
- On medium speed, beat in the egg and egg yolks one at a time until well mixed. Beat in the rum extract, scraping down the sides of the bowl as needed.
- On low speed, slowly add the flour mixture until it is fully incorporated. Allow dough to rest at room temperature for at least 10 minutes.
- In a small bowl, whisk together the remaining 1/4 cup sugar and nutmeg.
- With clean hands using a small cookie scoop (about 1 tablespoon dough), roll dough into firm balls between palms of hands. Roll balls in nutmeg-sugar mixture and place on prepared baking sheets at least 2 inches apart (cookies will spread).
- Bake 8 - 12 minutes, until cookies are beginning to set and start to puff. Remove from oven and allow cookies to cool for a minute or two before removing them to a wire rack to cool completely.
- Store cookies in an airtight container. (Hint - adding a piece of bread to the container will help your cookies stay fresher a little longer.)
Notes
Serving size: 1 cookie (1/56th recipe)
WW Points: 5
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Make these cookies lighter and with fewer points by substituting the 2 cups sugar with 1 cup Truvia Baking Blend. One Eggnog Snickerdoodle made with Truvia Baking Blend instead of pure cane sugar has just 3 WW Points. The original recipe results in much larger cookies (making only 24 for the entire recipe) with 205 calories each. I've always preferred smaller cookies, so I used 1 tablespoon of dough and ended up with about 56 normal-sized cookies with just 126 calories each. And plenty for sharing!
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Make these cookies lighter and with fewer points by substituting the 2 cups sugar with 1 cup Truvia Baking Blend. One Eggnog Snickerdoodle made with Truvia Baking Blend instead of pure cane sugar has just 3 WW Points. The original recipe results in much larger cookies (making only 24 for the entire recipe) with 205 calories each. I've always preferred smaller cookies, so I used 1 tablespoon of dough and ended up with about 56 normal-sized cookies with just 126 calories each. And plenty for sharing!
Nutrition
Serving: 1snickerdoodle | Calories: 126kcal | Carbohydrates: 16.2g | Protein: 2g | Fat: 5.8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 0.002mg | Calcium: 3mg | Iron: 0.2mg