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Eggnog Snickerdoodles

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Eggnog Snickerdoodles
  • Prep 35 min
  • Total 2 hr 15 min
  • Servings 36
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Craving holiday eggnog? Skip the cocktail and grab a spruced-up snickerdoodle cookie instead. The nutmeg and rum flavors of this holiday favorite combine perfectly with the cinnamon-sugar taste of snickerdoodles. For the icing on top, there’s a vanilla-chip dip that adds just the right creamy contrast.
By Betty Crocker Kitchens
Updated Nov 23, 2020

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon rum extract
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 2/3 cups white vanilla baking chips

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In large bowl, mix cookie mix, softened butter, egg, 1/2 teaspoon nutmeg and the rum extract with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon and remaining 1/2 teaspoon nutmeg. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
  • 3
    Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 4
    In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50% power) 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
  • 5
    Working with one cookie at a time, dip halfway into melted chips; gently shake off excess. Place on waxed paper. Repeat with remaining cookies. If chips have cooled too much, reheat. Let stand 30 minutes or until set. Store covered in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    No rum extract? Replace with vanilla extract.
  • tip 2
    For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
  • tip 3
    Microwave ovens vary, so watch carefully when melting white vanilla baking chips to avoid burning.
  • tip 4
    Using a cookie scoop makes quick work of shaping the cookie dough. It also ensures cookies will be the same size and will bake the same length of time.

Nutrition

120 Calories, 6g Total Fat, 1g Protein, 16g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
80mg
3%
Potassium
30mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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