Eggnog Snickerdoodle Cookies Recipe

Introduction

Eggnog Snickerdoodle Cookies bring a festive twist to a classic favorite. These soft, spiced cookies combine the warm flavors of cinnamon, nutmeg, and creamy eggnog for a delicious treat perfect for holiday gatherings or any cozy moment.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 3 cups all-purpose flour
• 1/4 cup eggnog
• Topping:
• 1/3 cup granulated sugar
• 1/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon

Instructions

1. Step 1: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the egg, then vanilla extract, mixing well. Scrape down the sides of the bowl as needed.
2. Step 2: Stir in salt, cinnamon, nutmeg, baking powder, and cream of tartar until combined. Gradually add the flour, one cup at a time, increasing the mixer speed after each addition.
3. Step 3: Slowly pour in the eggnog while mixing until the dough is just combined and no streaks remain. Chill the dough in the refrigerator for 1 to 2 hours until firm but manageable.
4. Step 4: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
5. Step 5: In a small bowl, mix together the topping sugar, nutmeg, and cinnamon.
6. Step 6: Using a small cookie scoop, portion slightly heaping balls of dough and shape them into smooth 1-inch balls. Roll each ball in the sugar-spice mixture to coat fully.
7. Step 7: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 12 to 14 minutes until edges are set but centers remain soft.
8. Step 8: Transfer cookies to a wire rack to cool completely before serving.

Tips & Variations

• For extra spice, add a pinch of ground cloves or ginger to the dough for more warmth.
• Chilling the dough helps prevent spreading, so don’t skip this step for perfectly shaped cookies.
• Substitute regular eggnog with a dairy-free version to make these cookies suitable for lactose-intolerant guests.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the baked cookies for up to three months. When ready to enjoy, thaw at room temperature and warm briefly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly and adds that classic holiday flavor. You can also use homemade eggnog if you prefer.

Do these cookies need to be refrigerated after baking?

No refrigeration is necessary if you plan to eat them within a week. Just keep them in an airtight container at room temperature to maintain softness.

Eggnog Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

These Eggnog Snickerdoodle Cookies combine the classic cinnamon-sugar coating of snickerdoodles with warm spices and creamy eggnog for a festive twist. Soft, buttery, and lightly spiced, these cookies are perfect for holiday gatherings or cozy winter treats.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 40 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking powder
• 1 tsp cream of tartar
• 3 cups all-purpose flour
• 1/4 cup eggnog

Topping:

• 1/3 cup granulated sugar
• 1/4 tsp nutmeg
• 3/4 tsp cinnamon

Instructions

1. Prepare the dough: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg, then add vanilla extract. Scrape down the sides of the bowl to ensure even mixing. Stir in salt, cinnamon, nutmeg, baking powder, and cream of tartar until fully combined. Gradually add the flour one cup at a time, mixing well after each addition. Slowly pour in the eggnog and mix until the dough is just combined with no streaks of flour.
2. Chill the dough: Cover the dough and chill in the refrigerator for 1 to 2 hours or until it firms up enough to handle easily.
3. Preheat the oven and prepare topping: Preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. In a small bowl, mix together granulated sugar, nutmeg, and cinnamon to create the cookie coating.
4. Scoop and coat the cookies: Using a small cookie scoop, portion heaping 1-inch dough balls. Roll each ball smoothly between your palms, then roll it in the cinnamon-sugar topping to coat evenly. Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are set and slightly golden, but the centers remain soft.
6. Cool and store: Transfer baked cookies to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain freshness.

Notes

• Chilling the dough is crucial for preventing excessive spreading and achieving a soft, chewy texture.
• Use freshly grated nutmeg for the best flavor impact in both the dough and the topping.
• Make sure not to overbake; the cookies should look slightly underbaked in the center when removed from the oven for perfect softness.
• These cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months.

Keywords: Eggnog Snickerdoodle Cookies, Holiday Cookies, Spiced Cookies, Christmas Baking, Soft Snickerdoodles