Eggnog Almond Snickerdoodles
Soft and chewy on the inside, crunchy and sugary on the outside; these aren’t your grandma’s snickerdoodles — or her eggnog, either!
Instructions
Beat butter on medium-high speed until very light and fluffy (at least three minutes). Add sugar and continue beating until at least doubled in volume. Scrape sides of bowl as necessary to evenly combine ingredients.
Add vanilla and almond extracts, salt, bourbon, apple cider vinegar, and milk. Beat on low at first, increasing mixer speed as necessary to bring broken mixture back together. Scrape the bowl!
Sift in flour, spices, cream of tartar, and baking soda. Mix on low to combine. Fold in slivered almonds.
Cover surface of dough with plastic wrap or reusable alternative, or transfer to airtight container. Refrigerate at least one hour.
Preheat oven to 350°F and line two cookie sheets with parchment or a silicone baking mat. Use a 1.5 oz ice cream / cookie scoop (or a tablespoon) to scoop portions of dough. This recipe should yield about 15 cookies of this size. Roll each portion in your palms to pack into a ball, then roll in spiced sugar mixture to coat. Place each coated dough ball on the cookie sheet. Don’t squish them! They will spread quite a bit while baking (to ~4” diameter), so don’t crowd them. Bake for 16-19 minutes depending on desired doneness, rotating and swapping pans within the oven after 10 minutes.
Allow cookies to cool on their sheets for 5 minutes, then carefully transfer to a wire rack to finish cooling (or enjoy while warm!).
Enjoy by themselves, dipped in coffee, tea, or milk, alongside bourbon, or use in ice cream sandwiches!
Ingredients
½ C slivered almonds, toasted
¾ C unsalted butter, slightly softened
⅔ C (170 g) granulated sugar
½ t vanilla extract
1 t almond extract
½ t salt
1 T bourbon
1 t apple cider vinegar
3 T unsweetened milk (I prefer almond)
1.75 C (245 g) all-purpose flour
2 t cinnamon
½ t nutmeg
1 t cream of tartar
1 t baking soda
For rolling: ¼ C granulated sugar, 1 t cinnamon, ½ t nutmeg
