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Eggnog Snickerdoodle Cookies Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://hannahdelgado.com/eggnog-snickerdoodle-cookies-recipe/