Spiced Egg Nog Snickerdoodles | PC.ca

NewSpiced Egg Nog Snickerdoodles

A table filled with a tin of cookies including eggnog snickerdoodles and white chocolate turmeric bars.

PC Eggnog Spice Seasoning Blend

New

Spiced Egg Nog Snickerdoodles

Fun fact: PC® Test Kitchen Chef and all-out cookie fanatic Amanda Barnier had never tasted a snicke...

Fun fact: PC® Test Kitchen Chef and all-out cookie fanatic Amanda Barnier had never tasted a snickerdoodle cookie until she was in her 30s. When she discovered the new PC® Egg Nog Spice Blend, she knew the classic cookie would be the perfect way to showcase the blend’s festive flavours. “Traditional snickerdoodles just use cinnamon, but the egg nog spice adds nutmeg and creamy notes, too.”

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 20
  • Dish Type: Canadian, American
  • Season: Fall, Winter
  • Course: Desserts, Cookies
  • Main Ingredient: Egg Nog Spice
  • Serving Size

    1 cookie

  • Calories

    100

  • Total Carbohydrate

    13 g

  • Total Fat

    5 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    0 g

  • Protein

    1 g

  • Sodium

    65 mg

  • Sugars

    8 g

NewSpiced Egg Nog Snickerdoodles

A table filled with a tin of cookies including eggnog snickerdoodles and white chocolate turmeric bars.

PC Eggnog Spice Seasoning Blend

  • Serving Size

    1 cookie

  • Calories

    100

  • Total Carbohydrate

    13 g

  • Total Fat

    5 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    0 g

  • Protein

    1 g

  • Sodium

    65 mg

  • Sugars

    8 g

How to make

Ingredients

  • 2 tbsp (30 mL)

    granulated sugar
  • 1 tbsp (15 mL)

    PC® Egg Nog Spice Seasoning Blend
  • 1 batch

    Basic Cookie Dough, room temperature (see recipe)

How to make

  • Step 1

    Preheat oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.

  • Step 2

    Stir together sugar and egg nog spice in small bowl. Scoop cookie dough using PC® Soft Grip Cookie Dough Scoop (or by 4 tsp/20 mL) and roll into balls. Roll balls in sugar mixture to coat. Divide among prepared baking sheets, leaving 3 inches (8 cm) between each (do not flatten).

  • Step 3

    Bake, 1 sheet at a time, until light golden and surface of cookies appears dry, 8 to 10 minutes. Let cool on sheet 2 minutes. Transfer cookies directly to rack to cool completely.

  • Try this:

    Freeze baked cookies in a freezer bag or airtight container for up to 2 months.

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