Iced Eggnog Snickerdoodles
Recipe - The Fairway Market Corporate
Iced Eggnog Snickerdoodles
Prep Time15 Minutes
Servings15
Cook Time20 Minutes
Ingredients
1 ½ C Bowl & Basket Granulated Sugar
¾ C unsalted butter, room temperature
3 eggs
1 tsp vanilla extract
4 ½ C all-purpose flour
3 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
4 C powdered sugar
¼ C unsalted butter, room temperature
â…“ C non-alcoholic eggnog
½ tsp ground nutmeg
1 C Bowl & Basket Granulated Sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
Directions
- To make the Eggnog Buttercream: in a bowl, mix together the powdered sugar, butter, and eggnog until fluffy and smooth. Transfer to a piping bag fitted with a round tip.
- To make the sugar topping: whisk together the Bowl & Basket Granulated Sugar, cinnamon, and nutmeg, then set aside.
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and Bowl & Basket Granulated Sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix to fully combine.
- Slowly add the flour, baking powder, cinnamon and nutmeg, and mix until a dough forms.
- Divide the dough into 15 equal balls.
- Roll each ball in the sugar topping to fully coat, then place on the prepared baking sheet.
- Bake until the edges are crispy and the tops are set, about 20 minutes. Remove from the oven and let cool.
- Pipe a spiral of frosting onto each cooled cookie, starting in the center and moving outward. Dust lightly with nutmeg, and enjoy!
15 minutes
Prep Time
20 minutes
Cook Time
15
Servings
Directions
- To make the Eggnog Buttercream: in a bowl, mix together the powdered sugar, butter, and eggnog until fluffy and smooth. Transfer to a piping bag fitted with a round tip.
- To make the sugar topping: whisk together the Bowl & Basket Granulated Sugar, cinnamon, and nutmeg, then set aside.
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and Bowl & Basket Granulated Sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix to fully combine.
- Slowly add the flour, baking powder, cinnamon and nutmeg, and mix until a dough forms.
- Divide the dough into 15 equal balls.
- Roll each ball in the sugar topping to fully coat, then place on the prepared baking sheet.
- Bake until the edges are crispy and the tops are set, about 20 minutes. Remove from the oven and let cool.
- Pipe a spiral of frosting onto each cooled cookie, starting in the center and moving outward. Dust lightly with nutmeg, and enjoy!
