Over the next month I will be on a mission to post every cookie that’s ever been a standard in my Christmas cookie boxes.  I try each year to send a box of cookies to our relatives that we won’t be seeing during the season.  It’s a special tradition for me because deep down, way way deep down, I’m sort of a softy.  And nothing says Merry Christmas From Your Secretly Sentimental (emphasis on mental) Relative like a box of cookies.

Cookie box cookies need to check a few boxes.  Of course they’ve got to be delicious.  And they should be seasonally appropriate.  They’ve got to be sturdy enough for shipping and stay fresh long enough to arrive in good condition.  They also need to be freezable because I’m not, except every once in a while, going to make 8 different kinds of cookies in one day.  Because that’s MADNESS.  Unless that’s your way of doing things, in which case it’s a lovely tradition that makes you special.  And a little crazy.

These Mexican Hot Chocolate Cookies are always on that list.  So are these Chewy Molasses Cookies.  And rounding out the holiday triumvirate are these amazing Eggnog Snickerdoodles.  Snickerdoodles and eggnog are a great pairing.  The eggy color of snickerdoodles, the creamy flavor of eggnog with a hint of nutmeg.  For my eggnog snickerdoodles I stick with a basic snickerdoodle recipe and simply add 1/4 teaspoon of eggnog extract, available here, and sub out the traditional cinnamon in the rolling sugar for a bit of nutmeg.  They are perfect and easy and just right for the holidays.

But did I mention how easy they are? Oh, they are easy.  It takes two bowls and a fork. You do not even need a mixer.  Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers.  I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher Size 50 is the way to go.  It makes perfectly sized cookies.  Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses.  It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it.  Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what.  You can use any #50 cookie scoop that works for you, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.

More Foolproof Cookies from Bakers Brigade:

• Chewy Chocolate Espresso Cookies
  
• Orange Cardamom Snowflake Cookies
• Chewy Molasses Cookies
• Chewy Mexican Hot Chocolate Cookies

And Everything You Ever Wanted to Know About Cookie Scoops:

• Cookie Scoop Sizes Explained

Print Recipe

Eggnog Snickerdoodles

Classic snickerdoodles with spot-on eggnog flavor. The perfect holiday cookie. They will store in an airtight container for two weeks on the counter, a few months in the freezer.

Servings

dozen

Ingredients

• 1 cup unsalted butter softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon eggnog extract I use Lorann Oils
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1/2 teaspoon ground nutmeg

Servings dozen Ingredients 1 cup unsalted butter softened 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon eggnog extract I use Lorann Oils 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sugar 1/2 teaspoon ground nutmeg

Instructions

1. Cream butter and 1 1/2 cups sugar in a medium bowl. Add eggs, vanilla extract and eggnog extract. Beat to combine thoroughly.
2. In a separate bowl combine flour, cream of tartar, baking soda and salt. Slowly add dry ingredients into wet ingredients, mixing until just combined.
3. Chill dough overnight.
4. Preheat oven to 350 degrees. Combine 1/3 cup sugar and ground nutmeg in a small bowl. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the sugar/nutmeg mixture. Place cookies 2 inches apart onto ungreased baking sheets.
5. Bake for 10-11 minutes. Transfer to a wire rack and let cool completely.

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