It’s official; there is snow on the ground, a chill in the air and holiday cheer all around. Winter is here and what better way to keep your house cozy and warm than with some delicious Snickerdoodles featuring Eau Claire Distillery’s Gin Rummy!
These cookies are perfect for when you are in a hurry or craving a sugar cookie but want to spice up your life. The warming notes of cinnamon, allspice and ginger from Eau Claire’s Gin Rummy add a much-needed twist on these classic cookies. Check out the full recipe below and share your cookies creations with us using #ShareEauClaire
Eau Claire Distillery Rummy-doodle
Prep time: 15 minutes
Baking Time: 12-15 minutes
Yield: approx. 36 cookies
For cookie dough:
- 1 cup butter, room temperature
- ¾ cup white sugar
- ½ cup brown sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 3-4 tbsp Eau Claire Distillery gin rummy
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar* (see note)
- 1 tsp kosher salt
- 1-2 tsp cinnamon, depending on how much cinnamon you want
For cinnamon sugar coating:
- 1/3 cup white sugar
- 1 tbsp ground cinnamon
*Note- Cream of tartar is optional for this recipe. You can double the baking soda if you do not have any on hand, they will only lack the subtle tang that makes a snickerdoodle special.
Start by preheating your oven to 350 degrees and lining a light coloured baking sheet with baking parchment.
In the bowl of a stand mixer or using a hand mixer and a large bowl, beat eggs and both sugars for 4-5 minute and until the mixture has lightened slightly. Once the five minutes are up, add your egg, yolk, vanilla and gin rummy and mix until combined, about 1-2 minutes.
In a separate bowl, combine the flour, baking soda, cream of tartar, cinnamon and salt. Once the mixture is combined, slowly start mixing it into the mixing bowl with the wet ingredients, about one cup at a time, until the dough is smooth and slightly tacky.
Set the dough aside, either on the counter or in the fridge, and combine the remaining 1/3 cup sugar and 1 tbsp of cinnamon. To coat the cookies, start with about 2 tablespoons worth of dough, roll them into a ball and then roll them in the cinnamon sugar mixture. Once all the cookies have been coated once, roll them once more in the sugar, this will give them a nice crunchie outside. Place your coated cookies on your pre–lined baking sheet, about 3cm apart. For a more crunchy, thinner cookie, press them out with a fork or the back of a spoon.
Bake the cookies for roughly 12-15 minutes, until the outsides are just starting to turn golden in colour. If you left your cookies in balls, while they are still hot, press them down slightly with the back of a spoon or a fork to help flatten them out. Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
These cookies should stay soft for a few days in an airtight container and freeze beautifully as dough or cooked.