Eggnog Snickerdoodles

Name: Thermomix recipe: Eggnog Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Ingredients: 280 Grams raw caster sugar; 200 Grams butter cold, cubed; 2 eggs; 2 Teaspoons rum extract; 1 Teaspoon vanilla bean paste; 2 Teaspoons cream of tartar; 450 Grams bakers or strong flour; 1 Teaspoon ground cinnamon; 1/2 Teaspoon fresh nutmeg; 1 Pinch pink salt flakes; 100 Grams raw caster sugar; 2 Teaspoons ground cinnamon; 1/2 Teaspoon fresh nutmeg

Makes 30-40 Prep Time 10 minutes Cook Time 10 minutes Rated: Print

Videos

Soft, spiced, and sprinkled with holiday cheer, our festive twist on the classic snickerdoodle.

These Eggnog Snickerdoodles are the kind of cookie that tastes like Christmas in one bite. Soft and buttery with a subtle hint of nutmeg and cinnamon, they take the classic snickerdoodle to new, festive heights. our noggy spices add that fragrant, nostalgic flavour that makes you want to curl up by the tree with a warm cup of something merry. (If it isn't 40°C in the shade that is!) Add this to your Christmas Cookie Advent and thank us later!

Make sure you check out our Advent Calendar recipes from Christmas past...with loads of festive ideas to get you in the mood for the silly season and beyond.

Need

280 Grams raw caster sugar BUY
200 Grams butter cold, cubed BUY
2 eggs
2 Teaspoons rum extract
1 Teaspoon vanilla bean paste BUY
2 Teaspoons cream of tartar
450 Grams bakers or strong flour BUY
1 Teaspoon ground cinnamon
1/2 Teaspoon fresh nutmeg
1 Pinch pink salt flakes BUY
Eggnog Sugar
100 Grams raw caster sugar BUY
2 Teaspoons ground cinnamon
1/2 Teaspoon fresh nutmeg

Do

1: Preheat oven to 180°C and line 2 trays with baking paper.
2: Place caster sugar, and butter into Thermomix bowl and chop 8 sec/speed 4.
3: Cream 30 sec/Butterfly/speed 4. Depending on how soft your butter is, you may have to stop and scrape down the mixture until it combines. Repeat the creaming process until butter is light in colour and fluffing up, maximum 1 min/Butterfly/speed 4. Remove Butterfly.
4: Add eggs, rum extract, vanilla and cream of tartar and mix 10 sec/speed 8.
5: Add flour, spices and salt and mix 20 sec/dough setting.
6: To make the eggnog sugar, place all ingredients into a small bowl and stir to combine.
7: Roll mixture into walnut sized balls. Roll in the eggnog sugar. Press with the bottom of a glass to flatten.
8: Bake 10 minutes until just cooked. Cool on wire racks. Store in an airtight container in the cupboard. They are very pale, that is ok, they should be slightly chewy.

Served with

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!