In this recipe, pastry chef Kate Holowchik of Ledger in Salem takes a classic snickerdoodle and adds a festive twist by incorporating a healthy dose of eggnog along with pineapple rum to amp up the holiday cheer. Holowchick’s inspiration for these cookies came from “tiki drinks that have similar spices to holiday baked goods,” resulting in cookies that pack “a little surprise that will help with the holiday stress!”
- 2 1/2 cup/500 grams granulated sugar (1/2 cup set aside for rolling)
- 1 1/2 teaspoon cinnamon (1 teaspoon set aside for rolling)
- 1 cup/228 grams unsalted butter, softened
- 1 egg
- 4 1/2 cup/653 grams flour
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3/4 cup/175 grams eggnog
- 1/4 cup/54 grams Plantation Pineapple Rum
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees. Mix 1/2 cup of sugar and 1 tsp of cinnamon in a small bowl and set aside.
- In a stand mixer with paddle attachment, cream butter and 2 cups of sugar until fluffy and light, about 5 minutes. Make sure to scrape down the sides of the bowl halfway through so the batter will be consistent. Add the egg and mix until fully incorporated.
- Mix flour, cream of tartar, salt, baking soda, cinnamon and nutmeg in a separate bowl. Set aside.
- Mix together eggnog and pineapple rum and set aside.
- In alternating additions to the creamed butter/sugar mixer, add in wet and dry ingredients. Mix until fully incorporated. Dough will be sticky, do not add additional flour because of it.
- Using a scoop (about 1 to 2 ounces depending on your preference), scoop cookie dough and drop into cinnamon/sugar mixture. Fully coat cookie dough and roll into a ball shape. Place on a parchment lined baking sheet, spacing cookie dough balls about 2 inches apart, about 12 cookies to a small baking sheet (15 on a half, restaurant style baking sheet). Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when bottom is golden brown and the top starts to crinkle.