Gluten-Free Eggnog Snickerdoodles

Hi Bakers, This is a better snickerdoodle than the original ones. Maybe everyone won’t feel this way… But for me, this buttery, rich cookie with rum and nutmeg brings holiday delight in every sugar-covered bite. This is an easy bake but you may need to alter the cooking time to achieve a crisp exterior and a soft center. Do what I do and bake a tester cookie before making a whole batch. This way you know how your oven cooks the dough, and you get the cookie baked how you like it!  Enjoy ~Carolyn

Gluten-Free Eggnog Snickerdoodles

Adapted for gluten-free from the Snickerdoodle recipe from Cooks Illustrated and the NYT Recipe for Eggnog Snickerdoodle  Makes 18 large cookies (3” diameter)

Dry Ingredients

2¾ cups Cup4Cup Multipurpose flour***

1½ teaspoons Koda Farms sweet rice flour

½  teaspoon xanthan gum

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1/4 teaspoon ground nutmeg

Wet ingredients

1 cup butter, softened

1½ cups granulated sugar

1 large egg +2 large egg yolks

1 tablespoon rum extract ( I like Cook’s brand)

Nutmeg Topping for rolling cookies: Mix 2 teaspoons ground nutmeg and 1/4 cup granulated sugar together in a small bowl and set aside.

Preheat the oven to 350°F.

Make sure the oven rack is in the middle position.

In a medium-sized bowl, combine the dry ingredients with a whisk and set aside.

In a large bowl, combine butter and sugar until well creamed. Add the egg, yolks, and rum extract and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl. Add the dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 1 minute to work in the flour and develop some stretch in the dough. Shape cookies into balls using about 2 tablespoons of dough or use a #24 scoop. Roll in nutmeg sugar topping to coat. Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart**. Bake for about 12 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator. **Flatten the dough in the center a bit before baking if you like a flat, crispy cookie.

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