Credit to The Seattle Times for the original recipe, and you can click the link to their recipe and stop reading now if all you want is the basic cookie recipe!
About 10 years ago, The Seattle Times published an Eggnog Snickerdoodle recipe, and as a fan of both eggnog and snickerdoodles I was immediately intrigued. I’m not much of a baker so I had to acquire a few ingredients before I could try them out, but they were an immediate favorite. I made them every holiday season for years until my wheat allergy was diagnosed and a large portion of my food landscape changed.
Last year, I decided it was time to try making the eggnog snickerdoodles again, this time gluten free. Luckily, King Arthur Flour’s Measure for Measure Gluten Free flour provided an easy conversion, and after a bit of searching I also found an allergy-safe eggnog available at my local grocery co-op (and sometimes Whole Foods.) A few tweaks to the recipe, and my old favorite is back in rotation!
Allergy-friendly conversions:
- King Arthur Gluten Free Measure for Measure flour instead of standard white flour. Other brands of cup-for-cup gluten free flours may work as well, but I haven’t tried them
- Alexandre Eggnog, available at some local (non-chain) grocery stores and Whole Foods
- Be sure to check any new spices for safety, some include anti-caking agents that are not safe
This recipe is scaled down by half from the original recipe, even at a half recipe it still makes plenty of cookies.
Ingredients:
- 1 1/2 cups all-purpose flour (216g)
- 1 teaspoons cream of tartar (4g)
- 1/2 teaspoon baking soda (2g)
- 1/4 teaspoon salt
- 3/8 cup (3/4 stick) butter
- 1 cups sugar, divided
- 1/8 cup plain eggnog
- 1/2 tablespoon dark rum or brandy
- 1/2 teaspoon vanilla extract
- 1 large eggs
- 1 teaspoons cinnamon
- 1/4 teaspoon grated nutmeg
Directions:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on high to beat the butter and 3/4 cups of the sugar until light and fluffy.
- Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated.
- Add the eggs, then beat until well mixed.
- Add the dry ingredients and mix thoroughly.
- Cover the bowl and refrigerate for an hour.
- When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, mix together the remaining 1/4 cup of sugar, the cinnamon and nutmeg.
- Working with a tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides.
- Bake for eight to 10 minutes, or until lightly golden, but still soft at the center.
- Transfer to a rack to cool.
- Store in an airtight container at room temperature for up to a week.