The Great Cookie Thief

I spent the weekend stocking my freezer with Aunt Mary's Sugar Cookies and these Eggnog Snickerdoodles. In the process, I discovered my son is a great climber and a cookie thief!  Since I was working at the kitchen island, I set the wire rack on the breakfast table full of cooling cookies. Before I knew it, that monkey of mine had climbed up onto the chair and was on the table taking bites out of cookies. I think over the course of an hour, he had stolen half a dozen cookies, bit onto them and fed them to our dog, Autumn. What a stinker!

The Great Cookie Thief!

My friend Maranda, shared this recipe with me a few weeks ago for Eggnog Snickerdoodles. This is very much like regular snickerdoodles (a cinnamon-sugar coated sugar cookie) but it uses nutmeg instead of cinnamon, and rum instead of vanilla. Um, yes please! I used my small cookie scoop to portion out the dough and baked them for 10 minutes (per the directions) but I think they over baked slightly, because while all my cookies were nice and blond in color they all wound up crunchy and not at all chewy, like a typical snickerdoodle. Nonetheless, they were tasty, and my family prefers crisp cookies anyway. If you wan them chewy, bake for 8-9 minutes or use a larger cookie scoop and just adjust the baking time accordingly. 

I have another eggnog flavored recipe coming soon. Have a good week, everyone!

Eggnog Snickerdoodles

adapted from Taste of Home via Jolts and Jollies

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• 1/2 cup unsalted butter, softened
• 1/2 sup shortening
• 2 cups sugar, divided
• 2 eggs
• 1/2 teaspoon rum extract
• 1/2 teaspoon white rum, optional
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 1/4 teaspoons ground nutmeg, divided

Preheat oven to 400 degrees F. 

In a shallow bowl, combine 1/2 cup sugar and 3 teaspoons of nutmeg. Stir to combine and set aside. 

In a medium bowl, combine the flour, cream of tartar, baking soda, 1/4 teaspoon ground nutmeg and salt. Set aside. 

In a large bowl, cream the butter, shortening, and 1 1/2 cups sugar until light and fluffy, 

Beat in the eggs, the extract and the rum, if using. Gradually add the flour mixture and mix well. 

Roll dough into 1-inch balls. (I used a small cookie scoop to portion out the dough). Roll dough balls into sugar mixture, coating well. 

Place on ungreased cookie sheets, placing them 2-inches apart. 

Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool. 

Makes 5 dozen 2-inch cookies. 

He may be a cookie thief, but he also likes to share with his uncle Aaron.  He's such a sweet boy.