I made these yesterday for the first time, and they are definitely in my T&T file, now! Thanks for the recipe, Alexa! (the notes at the end are hers...)

Eggnog Snickerdoodles
posted by Alexa

2 3/4c flour
1 1/2c sugar
1 c butter
2 eggs
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg (optional, but it is better with a little)
1/2 tsp brandy extract
1/2 tsp rum extract
Sugar mix:
1/4c sugar
1 tsp nutmeg

Mix cookie ingredients. Shape into walnut sized balls. Roll in combined sugar mixture.

Bake 8-10 minutes @ 375°. Yields: 4 doz. (and I always double the recipe).

I sometimes even make a glaze from confectioners sugar and just a bit of egg nog (carton) to drizzle over the top.

Linda

I'll second Alexa's Eggnog snickerdoodles. Wonderful!

I actually have Alexa's recipe saved, but I can't get the extracts over here. I forgot to buy some when I was in America the last time. Maybe next year I can get my Mom to send them to me.
Lisa

I couldn't find Brandy extract, Lisa. So I used...brandy! Do the same with rum. Shouldn't make a bit of difference.

Linda

Mrs.Siggs Snickerdoodles were the best I ever had.

Ingredients

* 1/2 cup butter, softened
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Here is a link that might be useful: Mrs. Siggs Snickerdoodles

Yep - I dont use the extracts either, just the real thing! LOL! Do give them a try - they are great :-)

Alexa

To me the very essence of snicker doodles is the fact that they contain at least some crisco, and cream of tartar....and no other flavorings...I don't even put vanilla in them....just cinnamon sugar on the outside.

No doubt Alexa's eggnog cookies are wonderful....but not Snickerdoodles as I know them.
Linda C

Roselin's Chocolate are a favorite here..

Chocolate Snickerdoodles~Roselin CF
1c butter
1 1 /2c sugar
2 eggs
2 1/4c flour
1/2c cocoa
2 tsp cream of tartar
1 tsp baking soda
1/2tsp salt
1 tsp vanilla
2T sugar
2 tsp cinnamon
Combine butter, sugar, vanilla, and eggs. Cream well.
Sift all dry ingredients except 2T sugar and cinnamon.
Add to egg mixture and chill dough for at least one hour.
Roll dough into balls about the size of a walnut. Roll in
combined 2T sugar and cinnamon. Place on ungreased
cookie sheet and bake at 375° for 8-10 minutes.
Makes 4-5 dozen

I also recommend Mrs. Siggs' recipe! Now I want snickerdoodle cookies and a cup of tea!

What makes a snickerdoodle? I have never had one. Is it the cinnamon? I saw the rolled up recipe on another thread, and was going to try that one. But taste is everything.

And if you use the "real thing" for brandy and /or rum, what about amounts? It would have to be more than if using extracts, wouldn't it?

I use a tiny bit more than the extract amount in the recipe, but certainly not enough to change the texture of the dough. And I think what separates Snickerdoodles from most other cookie recipes is the Cream of tartar. I only buy CofT for Snickerdoodles, never have seen another recipe that uses it. They are wonderful in their cimplicity!

Alexa

I would agree the Cream of Tarter gives it this "taste"..but then I also think the classic give away is the cinnamon sugar rolling before baking..

I made a Cappuccino Snickerdoodle..I loved it..the men folk not so much..
Found it on the web...not sure if I can find the recipe again..

of course they don't call them snickerdoodles..but given the ingredients and technique they are...

Here is a link that might be useful: Cinnamon Cappuccino Cookies

I make the recipe attributed to Mrs. Siggs, it was in my mother's recipe box from the 1930's! That recipe has been around for a long, long time, probably longer than Mrs. Sigg.

I eliminated the cream of tartar and baking soda and instead used 1 -2 tsp baking powder. I've seen that change in many recipes and they came out fine.

They are a favorite of my family and co-workers.

I recently made two batches--one with all butter and one with 1/2 shortening. Taste test--the 1/2 shortening one won. I was surprised, but somehow the spice flavors came through better. I usually hate shortening in anything. I prefer the cream of tartar too.

Can't wait to try the chocolate ones.

Another vote here for Mrs.Siggs Snickerdoodles...

Sooz

I made the Mrs. Siggs and the eggnog snickerdoodles tonight. They are both wonderful. I used about a teaspoon of each alcohol. The dough was a little softer than I am used to, but they baked up just fine.
Thanks for the recipes. I will be making Roselin's Chocolate Snickerdoodles in the next couple of days also. Anything from Ros has to be good.
Lisa