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Having never tried snickerdoodles before, I was drawn to this particular recipe by the idea that they might taste eggnoggy. It’s the nutmeg in the sugar coating and the addition of rum that gives them the eggnog flavour – there’s actually no eggnog in them. They are easy to make, and you can vary the baking time depending on if you like them crispy or tender. These aren’t a fancy cookie, but if you want something sweet and simple, then this one might be for you.
I got the recipe from A Whisk and a Spoon. The original recipe called for extracts of rum and brandy, but I just used a little more of the real thing in my recipe.
What you need:
2 & 1/4 cups flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 & 1/2 cups sugar
1 cup butter, softened
2 teaspoons rum
2 large eggs
For the sugar coating:
1 teaspoon grated nutmeg
1/4 cup sugar
What you do:
1. Preheat the oven to 400F and line baking sheets with parchment paper.
2. Cream the butter and sugar. Add the eggs and beat well, then add the rum.
3. Whisk the dry ingredients together in another bowl, then add them gradually to the butter mixture.
4. Stir the nutmeg into the sugar in a small bowl.
5. Scoop the dough with a teaspoon, then form into a ball by rolling between the palms of your hands. Roll each ball in the sugar and place them on the pan, leaving a good amount of space between them so they don’t melt into each other as they bake.
6. Bake for 8-10 minutes, depending on how crispy you like them. I did 8 minutes, and they were fabulous the first day. After that they got a little crunchy, so I would try 7 minutes next time. Place the baked cookies on a wire rack to cool. But definitely try one while they are still warm!