Bring the seasonal flavors of eggnog to the soft, chewy classic snickerdoodle cookie.
They have crisp edges that give way to tender interiors with just the right amount of chew.
Theres also the slightest bit of tang from the cream of tartar that you expect from a good snickerdoodle.
Credit:Brian Woodcock; Food Stylist: Ruth Blackburn; Prop Stylist: Lydia Pursell
Thewhite chocolatedrizzle makes for an eye-catching presentation, as well as a bit of added sweetness.
Cover bowl with plastic wrap, and chill until firm, about 30 minutes.
Whisk together cinnamon, remaining 1/4 cup sugar, and remaining 1/4 teaspoon nutmeg in a small bowl.
Scoop about 1 1/2 tablespoons of dough per cookie, and roll into balls.
Roll in cinnamon mixture until evenly coated.
Arrange on parchment paper-lined baking sheets at least 2 1/2 inches apart (about 8 per baking sheet).
Let cool on baking sheet 5 minutes.
Transfer to wire racks; let cool completely, about 20 minutes.
Place in a small ziplock plastic bag; cut a 1/4-inch hole in corner.
Drizzle with white chocolate, and let stand until set, about 5 minutes.
Store in a sealed container at room temperature up to 3 days.
