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Eggnog Snickerdoodles
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Prep Time:
35 minutes
Total Time:
2 hours 15 minutes
Indulge in a twist on holiday eggnog with spiced snickerdoodle cookies. Infused with nutmeg and rum, these cookies perfectly complement the cinnamon-sugar flavors. Pair with a creamy vanilla-chip dip for the ultimate festive treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon rum extract
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 2/3 cups white vanilla baking chips
Instructions:
  • Preheat oven to 375°F.
  • Combine cookie mix, softened butter, egg, 1/2 teaspoon nutmeg, and rum extract in a large bowl. Mix until a soft dough forms. Shape the dough into 36 (1 1/4-inch) balls. In another bowl, mix sugar, cinnamon, and the remaining 1/2 teaspoon nutmeg. Roll the dough balls in the sugar-spice mixture and place them 2 inches apart on ungreased cookie sheets. Disregard any leftover sugar-spice mixture after rolling the balls.
  • Bake for 7-9 minutes until edges are set. Allow to cool for 2 minutes, then transfer from the baking sheet to a cooling rack. Cool completely, for about 20 minutes.
  • In a small microwave-safe bowl, heat white vanilla baking chips on Medium (50% power) for 60 seconds. Stir well and continue microwaving in 15-second intervals until the mixture is smooth when stirred.
  • Take each cookie individually and dip half of it into the melted chocolate chips, shaking gently to remove any excess. Place the dipped cookie on waxed paper and repeat the process with the rest of the cookies. If the chocolate chips have cooled too much, simply reheat them. Allow the cookies to stand for 30 minutes or until the chocolate is set. Store the cookies in an airtight container once they are fully cooled.

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