Gluten Free Eggnog Snickerdoodle Cookies

Recently the New York Times published a recipe for Eggnog Snickerdoodles. We are big fans of eggnog around these parts, so I thought I’d try to make gluten-free Eggnog Snickerdoodle Cookies as part of my holiday baking extravaganza. Happily these cookies are snickerdoodle perfection! They are crisp on the outside, chewy in the middle, and fragrant with nutmeg and rum (extract).

Two flavors take center stage in eggnog; nutmeg and rum. The best nutmeg is freshly ground. Have you ever seen a whole nutmeg before? I was lucky enough to receive a large bottle of them from my friend Brandy as a gift she sent from Granada (where it’s called “black gold.”) Nutmegs are not nuts, but rather seeds. The inner portion of the seed is the nutmeg, and the shell is actually the spice called mace. Both can be ground or powdered and used in baked goods. Freshly ground nutmeg is super powerful, so add more or less of it, depending on your taste.

How to Make Gluten Free Eggnog Snickerdoodle Cookies

Making gluten free eggnog snickerdoodle cookies is very simple and they come together quickly – no chill time required!

Ingredients:

• 2 1/2 cups all-purpose gluten-free flour, I prefer Bob’s Red Mill 1 to 1
• 3/4 teaspoon xanthan gum omit if your flour blend already contains it – Bob’s does
• 1 teaspoon cream of tartar
• 1 1/2 teaspoons ground nutmeg, divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup salted butter melted (8 tablespoons, or 1 stick)
• 2 large eggs
• 1 tablespoon rum extract
• 1 teaspoon pure vanilla extract
• 2 tablespoons of sugar for rolling the dough

Directions:

1. Preheat an oven to 400°F and line two baking sheets with parchment. Set aside.
2. Whisk the flour, xanthan gum (if using), 1 teaspoon of ground nutmeg, cream of tartar, baking soda and salt in a medium bowl.
3. In a large bowl add the sugar, melted butter, eggs, rum extract and vanilla extract to the sugar and beat together until smooth.
4. Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball.
5. Roll the dough balls in the sugar mixed with 1/2 teaspoon nutmeg to coat, and place on the cookie sheet with a few inches between each cookie.
6. Bake for about 10 minutes or until the cookies are golden brown around the edges.

These gluten free eggnog snickerdoodle cookies are perfect on a holiday dessert board, or for cookie exchange parties. They keep well in an airtight container for about a week or so (if they last that long).

Baking this holiday season? You’ll love these gluten-free Christmas recipes!

• Gluten-Free Chocolate Peppermint Cupcake Recipe
• Easy + Delicious Honey Roasted Nuts Recipe
• Recipe for Gluten-Free Eggnog Cake

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Gluten Free Eggnog Snickerdoodle Cookies

Making gluten free eggnog snickerdoodle cookies is very simple and they come together quickly – no chill time required! They are crisp on the outside, chewy in the middle, and fragrant with nutmeg and rum (extract). And they are perfect for holiday dessert boards or cookie exchanges!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 135 kcal

Equipment

• Baking Sheets

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 1/2 cups all-purpose gluten-free flour I prefer Bob’s Red Mill 1 to 1
• 3/4 teaspoon xanthan gum omit if your flour blend already contains it – Bob’s does
• 1 teaspoon cream of tartar
• 1 1/2 teaspoons ground nutmeg divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup salted butter melted 8 tablespoons, or 1 stick
• 2 large eggs
• 1 tablespoon rum extract
• 1 teaspoon pure vanilla extract
• 2 tablespoons of sugar for rolling the dough

Instructions

 

• Preheat an oven to 400°F and line two baking sheets with parchment. Set aside.
• Whisk the flour, xanthan gum (if using), 1 teaspoon of ground nutmeg, cream of tartar, baking soda and salt in a medium bowl.
• In a large bowl add the sugar, melted butter, eggs, rum extract and vanilla extract to the sugar and beat together until smooth.
• Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball.
• Roll the dough balls in the sugar mixed with 1/2 teaspoon nutmeg to coat, and place on the cookie sheet with a few inches between each cookie.
• Bake for about 10 minutes or until the cookies are golden brown around the edges.

Video

Nutrition

Serving: 2cookiesCalories: 135kcalCarbohydrates: 23gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 89mgPotassium: 28mgFiber: 1gSugar: 14gVitamin A: 138IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Gluten Free Eggnog Snickerdoodle Cookies

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