Cinnamon and Nutmeg Eggnog Snickerdoodles
 
Prep time
Cook time
Total time
 
Gluten free snickerdoodles flavored with eggnog and rolled in a mixture of cinnamon, nutmeg and sugar.
Author:
Recipe type: Dessert
Serves: 60
Ingredients
  • 1 stick salted butter, room temperature
  • ½ cup shortening
  • 2 eggs
  • 1½ cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 1¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • ½ cup eggnog
  • ¾ cup brown rice flour
  • ½ cup coconut flour
  • ¾ cup plus 1 tablespoon gluten free oat flour
  • ½ cup tapioca starch
  • ½ cup plus 2 tablespoons cornstarch
Directions
  1. In a large mixing bowl or stand mixer, cream together butter, shortening, eggs, and sugar until pale and smooth. Add vanilla and mix until combined. Add cinnamon, nutmeg, soda, baking soda, baking powder, salt, and xanthan gum. Mix until incorporated. Add eggnog and mix together. Add brown rice flour, coconut flour, oat flour, tapioca starch, and cornstarch. Mix until incorporated. Beat an additional 2 minutes.
  2. Allow mixture to sit for 5 minutes. Beat again for one minute. Cover with plastic wrap and chill for at least 30 minutes or until no longer sticky.
  3. Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment paper and set aside. In a small bowl, sift together 2 teaspoons of cinnamon 2 teaspoons of nutmeg, and 3 tablespoons of sugar. Take walnut sized pieces of dough and roll together in a ball. Shake balls into cinnamon and nutmeg mixture. Place on cookie sheets 2” apart. Slightly flatten with palm of your hand. Bake at 350 degrees for 10-12 minutes until lightly browning on edges.
  4. Allow cookies to sit for 3-5 minutes before removing from cookie sheets to continue cooling on wire racks.
Recipe by Breezy Bakes at https://www.breezybakes.com/cinnamon-and-nutmeg-eggnog-snickerdoodles/