Eggnog Frosted Snickerdoodles

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 Cinnamon
  • 1/2 tsp Cream of tartar
  • 1 1/4 cups Granulated sugar
  • 2 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 3 tbsp Eggnog

Found on crazyforcrust.com

Description

Ingredients

• 3/4 cup unsalted butter, softened
• 1 1/4 cups granulated sugar, divided
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 3 tablespoons eggnog
• Cinnamon, for garnish

Directions

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats. Cream butter and 3/4 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, and salt. Slowly mix in flour until dough is combined. Place remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Scoop 1 or 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet. Bake 1 tablespoon sized balls for 9-11 minutes or until the bottoms just start to turn golden. (2 tablespoon cookies will take a little bit longer. Be careful not to over bake!) Let cookies cool completely before frosting. To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (about 2-3 total tablespoons). Frost cookies, sprinkle with cinnamon, and chill to set frosting. Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.