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!
Equipment
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
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
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