Eggnog Snickerdoodles with Ginger Snap Sugar: the Great Food Blogger Cookie Swap

It’s Cookie Time!!

This is my second year participating in the Great Food Blogger Cookie Swap and I am already looking forward to next year. Participants in the cookie swap get assigned three food bloggers that they will send a dozen cookies to and in turn they receive a dozen cookies from three food bloggers they do not know. It is a great way to learn about other food bloggers and eat stuff your face with delicious cookies. This year I received Chewy Ginger Snap cookies from So Very Blessed, perfect Shortbread cookies from Laughing Spatula, and Biscoff Browned Butter Oatmeal Chocolate Chips from Sun and Good Eats. All of the cookies were delicious and not surprisingly, I had no trouble eating them all (well I shared them with some of the family and co-workers).

This year I knew I wanted to make snickerdoodles because they are my favorite! I remember making them when I was a kid and the only reason I knew they were snickerdoodles is because we got to roll them in cinnamon and sugar before baking. I am naturally drawn to cookies that get rolled in something before baking, I guess I really like playing with my food. For the FB Cookie Swap I felt like I couldn’t just make the normal snickerdoodle, I wanted a snickerdoodle with personality. In order to get this accomplished I enlisted the help of my brother who also happens to be a secret baker.

He had some pretty crafty ideas but ultimately we came up with making Eggnog Snickerdoodles and rolling them in a sugar-coating made up of Ginger Snaps instead of cinnamon and sugar. My brother has been known to make delicious crepes and cream puffs. He might have become trained in the art of french pastries while we weren’t looking. I don’t know where he gets it from. I think he has been known to make cookies when everyone is asleep or decide to make brownies out of boredom. He never ceases to amaze me!

I have this dream of opening up some sort of food establishment and hiring my brother to do the desserts. He doesn’t seem to love this idea but he will, HE WILL! The holidays always bring out the baker in all of us so I am going to keep harassing him about this. My siblings and I have a long history of baking and decorating cookies for santa. My brother and I still try to make cookies for “Santa” and have been known to stay up late decorating gingerbread people or reindeer sugar cookies. I doubt any of this surprises you since I am basically still a child. I get bummed out if we wake up and “Santa” has not eaten a cookie during the night…I guess it helps if we make cookies that dad Santa will like.

Anyhow, we really enjoyed making these cookies. I hope my FB Cookie Swap recipients enjoyed eating them. I am fairly certain Santa will enjoy these special snickerdoodles so you should make them this Christmas! If you are a food blogger you should consider signing up for the Great Food Blogger Cookie Swap next year!

Eggnog Snickerdoodles with Ginger Snap Sugar: the Great Food Blogger Cookie Swap

December 15, 2014

by hautepepper

Category Recipes

Persons

24

Notes

If you want to add more ginger flavor you can add diced crystalized ginger to the cookie batter before baking.

Ingredients

• 2 1/2 Cups All Purpose Flour
• 2 Tsp. Cream of Tartar
• 1 Tsp. Baking Soda
• 1 Cup Butter at Room Temperature
• 1 1/2 Cup Sugar
• 2 Eggs
• 2 1/2 Tsp. Rum Extract
• 1/4 Tsp. Nutmeg
• 1/4 Tsp. Cinnamon

Ginger Snap Coating:

• 12 Ginger Snap Cookies (Store bought is good)
• 1/2 Cup Sugar

Instructions

1. Place ginger snap cookies in a food processor, pulse until the cookies become grainy like sand. Combine the ginger snaps with the 1/2 cup of sugar and set aside.
2. Preheat oven to 350. In a bowl combine all dry ingredients: flour, cream of tartar, baking soda, nutmeg and cinnamon. Mix dry ingredients with a whisk and set aside.
3. Using a stand mixer or hand mixer cream together the softened butter and sugar on medium speed. Mix until smooth. Set mixer to low and add each egg one at time, mixing after each addition to incorporate the egg. Add in the rum extract and mix until incorporated. While on low speed add your dry ingredients in three parts, mix after each addition to incorporate. Scrape the sides of the bowl after each addition.
4. Place cookie mixture in the fridge for 10 minutes to chill before baking. Once chilled scoop out a tablespoon of dough and lightly roll in your palms to form a ball. Roll the ball in the ginger snap sugar making sure to coat on all sides. Place the cookie dough on a baking sheet covered in parchment paper or a silpat mat. Bake cookies one tray at a time for 10-12 minutes. Cookies are done when the edges start to turn golden but the tops have not begun to brown.
5. Allow cookies to cool on baking sheet for 5 minutes before moving to a cooling rack. Cookies should cool for 30 minutes and then can be stored for up to 3 days in an airtight container or cookie jar.

Tags

Baking,

Christmas,

Cookie Swap,

Cookies,

Eggnog,

Family,

Ginger Snap,

Snickerdoodle

https://www.hautepepperbites.com/2014/12/15/eggnog-snickerdoodles-with-ginger-snap-sugar-the-great-food-blogger-cookie-swap/