1. You love Egg Nog.
2. You hate Egg Nog but someone left it at your house.
Either way, you'll like these cookies! If you don't, take them to work and make your coworkers eat them. They're really light and the flavors are subtle, a nice contrast to the majority of holiday treats.
Eggnog Snickerdoodle Cookies
1 ½ c flour
½ stick butter
½ cup sugar
1/2 cup egg nog (I used soy Silk Egg Nog, and it worked perfectly.)
½ tsp baking soda
1 tsp cream of tartar
1/8 tsp salt
1/8 cup sugar + 1 tbsp cinnamon for rolling
1. Preheat oven to 350 degrees.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/2 cup sugar. (I used the paddle attachment like it says, but I used a regular beater for my next cookie recipe (also to combine butter and sugar) and it worked just fine.
4. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
5. Add egg and eggnog, and beat to combine.
6. Add dry ingredients, and beat to combine. Don't overmix.
7. You can chill the dough for an hour or more to make the dough easier to scoop, or go ahead and scoop them a little messier.
8. In a small bowl, combine 1/8 cup sugar and 1 tbsp ground cinnamon.
9. Use a small ice-cream scoop or a tablespoon to form balls of the dough, and roll in cinnamon sugar.
10. Place about two inches apart on the prepared baking sheets.
11. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating the baking sheets after five minutes. The cookies will feel a little doughy when you touch them, but trust me, they're finished.
12. Transfer the cookies to a wire rack as soon as they are cool enough to not fall apart. Yields 18-20 cookies.