Eggnog Frosted Snickerdoodle Snowman

Infused with classic eggnog flavours to appeal to young and old, bake up some fun family memories by making these cookies together.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Cookie Batter:
1 cup / 250 ml: softened unsalted butter
1 1/4 cup / 300 ml: granulated sugar
2 tsp / 10 ml: rum (or vanilla) extract
1/2 cup / 125 g: Egg Creations Whole Eggs Original, well shaken
3 cup / 750 ml: all-purpose flour
2 tsp / 1o ml: cream of tartar
1/2 tsp / 2 ml: each baking soda and salt
1/4 tsp / 1 ml: ground nutmeg
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Spiced Sugar:
1/4 cup / 50 ml: granulated sugar
1 tsp / 5 ml: ground nutmeg
1/4 tsp / 1 ml: ground cinnamon
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Eggnog Frosting:
3 1/2 cup / 875 ml: icing sugar
1/4 cup / 50 ml: softened unsalted butter
1/4 cup / 50 g: Egg Creations Whole Eggs Original, well shaken
2 tbsp / 30 ml: 35% whipping cream (approx.)
1 tsp / 5 ml: rum (or vanilla) extract
1 pinch: each ground nutmeg and salt
: Halved peanut butter cups, mini chocolate chips, candy coated chocolates, jellybeans, licorice whips and/or sprinkles etc. (optional for decorating)

Beat butter, sugar and rum extract until fluffy; scraping bowl as needed. Add egg, beating until well combined.
Blend flour with cream of tartar, baking soda, salt and nutmeg in a separate bowl; add to mixer and beat on low just until a thick dough forms. Chill dough for 30 minutes or until firm enough to form a ball.
Spiced Sugar: Blend sugar with nutmeg and cinnamon in a shallow bowl; set aside.
Preheat oven to 350°F (180°C).
Roll dough into about 20 balls each of two different sizes, 1 1/2 inch balls (1 1/2 tbsp) for the body and 3/4-inch balls (2 tsp). Once all balls are rolled, coat the balls in spiced sugar.
To create each snowman, place 1 larger and smaller ball together with edges touching on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart.
Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.
Eggnog Frosting: Combine sugar, butter, liquid eggs, cream, extract, nutmeg and salt in a mixer bowl. Whip on low until combined; increase speed to high and whip for 2 to 3 minutes or until fluffy. (If frosting seems too soft, refrigerate for 15 minutes to firm up slightly.)
Spread cookies evenly with frosting. If desired, use a halved peanut butter cup to form a hat and mini chocolate chips for eyes and buttons, use an orange chocolate candy or jellybean for the nose and sprinkles or licorice whips to make a scarf.

Because our liquid eggs are pasteurized, they can be used without cooking to add distinctive flavour our eggnog frosting.
Unfrosted cookies can be held at room temperature for up to 3 days or frozen for up to 1 month.
The prepared frosting can be held in the refrigerator for up to 3 days. Bring out to room temperature, about 15 minutes before using, to make it easier to spread.
Once frosted, consume cookies within 4 to 6 hours or transfer to the refrigerator for up to 2 days.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.