If you adore the cozy flavors of the holidays with a twist, this Eggnog Snickerdoodle Cookies Recipe will quickly become your new favorite treat. Imagine the classic chewiness of snickerdoodles infused with the warm spices and creamy richness of eggnog, creating a cookie that’s bursting with festive charm in every bite. These cookies are easy to make, wonderfully aromatic, and utterly irresistible—perfect for sharing with friends or sneaking a few when no one’s looking!
Ingredients You’ll Need
Gathering these simple yet essential ingredients means you’re just steps away from baking the perfect Eggnog Snickerdoodle Cookies Recipe. Each component plays a crucial role in achieving that soft texture, balanced sweetness, and signature spice blend that makes these cookies so memorable.
- 1 cup unsalted butter, softened: Provides richness and the ideal base for tender cookies.
- 1 cup granulated sugar: Adds sweetness and helps the cookies achieve a delightful crisp edge.
- 1/2 cup light brown sugar: Brings moisture and a subtle caramel note for depth of flavor.
- 1 large egg: Binds everything together with its natural structure and moisture.
- 1 1/2 tsp vanilla extract: Enhances the overall flavor with warm, fragrant undertones.
- 1/2 tsp salt: Balances the sweetness and intensifies flavor complexity.
- 1 tsp cinnamon: Key to that classic cinnamon spice familiar in snickerdoodles.
- 1/2 tsp nutmeg: Adds subtle warmth and a hint of nutty sweetness.
- 2 tsp baking powder: Helps the cookies rise to fluffy perfection without being cakey.
- 1 tsp cream of tartar: The secret ingredient for that signature snickerdoodle chew and tang.
- 3 cups all-purpose flour: Builds the cookie’s structure with a gentle chewiness.
- 1/4 cup eggnog: Brings moisture and that unmistakable eggnog flavor, rounding out the spices beautifully.
- 1/3 cup granulated sugar: For the coating, it delivers that sweet, crunchy exterior.
- 1/4 tsp nutmeg: Mixed with sugar for the coating to echo the warm spice notes.
- 3/4 tsp cinnamon: Combined with sugar for a perfectly spiced crust on each cookie.
How to Make Eggnog Snickerdoodle Cookies Recipe
Step 1: Mix the Dough
Start by creaming the softened butter together with the granulated and brown sugars until the mixture looks light, fluffy, and utterly inviting. Adding the egg and vanilla next gives the dough its body and aromatic charm. Once that’s done, blend in your salt, spices, baking powder, and cream of tartar—this is where the magic begins! Slowly add the flour one cup at a time, then finish by gently folding in the eggnog until everything comes together as a beautifully spiced dough.
Step 2: Chill for Perfect Texture
Don’t skip chilling the dough! Cover it up and let it chill in the fridge for at least 1 to 2 hours. This step firms the dough so it can be handled easily and helps the flavors meld into that dreamy Eggnog Snickerdoodle Cookies Recipe taste you crave.
Step 3: Prepare for Baking
Next, preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats or parchment paper for an easy cleanup. Mix together the granulated sugar, nutmeg, and cinnamon for the signature coating—this sweet and spicy blend will make the cookies pop with flavor and create their classic crackled tops.
Step 4: Shape and Coat
Using a small cookie scoop, portion the dough into heaping 1-inch balls. Roll each cookie dough ball between your palms to create a smooth sphere, then generously coat each one in the cinnamon-sugar mixture. Arrange the cookies spaced about 2 inches apart so they have room to spread and bake evenly.
Step 5: Bake to Perfection
Pop the cookies into your preheated oven and bake for 12 to 14 minutes. You’ll know they’re ready when the edges are set and have started to turn a gentle golden color, yet the centers stay soft and chewy for that classic, melt-in-your-mouth texture.
Step 6: Cool and Store
Once baked, transfer the cookies to a wire rack so they can cool completely. This keeps them from becoming soggy on the bottom. Store your cooled Eggnog Snickerdoodle Cookies Recipe in an airtight container—it helps them stay fresh and delicious for days to come, though they’re so good they might not last that long!
How to Serve Eggnog Snickerdoodle Cookies Recipe
Garnishes
Sprinkle a light dusting of cinnamon or powdered sugar over the cookies before serving to add a festive look and a little extra touch of sweetness. You can even drizzle some white chocolate for an indulgent finish.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea, coffee, or, of course, a glass of chilled eggnog. They also make a delightful dessert companion to holiday ice cream flavors like cinnamon or butter pecan.
Creative Ways to Present
For a stunning holiday platter, arrange these cookies around a small bowl of whipped cream or cream cheese frosting for dipping. You could also sandwich two cookies together with a cinnamon-egg nog flavored filling to impress your guests!
Make Ahead and Storage
Storing Leftovers
You can keep leftover Eggnog Snickerdoodle Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay deliciously soft and chewy for up to a week, perfect for nibbling anytime.
Freezing
If you want to make these cookies ahead of time, freeze the dough balls on a baking sheet, then transfer them to a freezer bag once solid. Bake directly from frozen, adding a couple of minutes to the bake time. Or freeze baked cookies, separated by parchment paper, for up to 3 months.
Reheating
To warm your cookies and revive that fresh-out-of-the-oven softness, pop them in the microwave for about 10 seconds or warm them in the oven at 300°F for 5 minutes. They’ll taste just like you freshly baked them!
FAQs
Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works wonderfully in this Eggnog Snickerdoodle Cookies Recipe and helps achieve that authentic creamy flavor without extra effort.
Can I substitute the egg with a vegan alternative?
Yes, a flax egg or chia egg can be used, but keep in mind it might alter the cookie texture slightly. Experiment for best results!
How can I make these cookies more festive?
Add some crushed peppermint candy to the coating, or mix in dried cranberries or white chocolate chips into the dough for a holiday twist.
Are these cookies gluten-free?
Not as written, since they use all-purpose flour. However, you can try a 1:1 gluten-free flour blend, keeping in mind the texture might be a bit different.
What’s the best way to keep these cookies soft?
Store them with a slice of bread in an airtight container to help retain moisture and keep them soft longer.
Final Thoughts
This Eggnog Snickerdoodle Cookies Recipe is a heartwarming way to celebrate the flavors of the season any time you want a little cozy indulgence. The combination of beloved spices and creamy eggnog creates a cookie that’s truly special. I can’t wait for you to try these—you’re going to fall in love just like I did!
Print
Eggnog Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes plus 1-2 hours chilling
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Eggnog Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle cookie, infused with festive eggnog and warm holiday spices like cinnamon and nutmeg. Soft and chewy with a spiced cinnamon-sugar coating, they’re perfect for holiday gatherings or cozy winter treats.
Ingredients
Cookie Dough
- 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
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 1/4 tsp nutmeg
- 3/4 tsp cinnamon
Instructions
- Cream Butter and Sugars: 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.
- Add Flour and Eggnog: 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.
- 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.
- Preheat Oven and Prepare Coating: 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.
- Shape and Coat 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.
- Bake the Cookies: 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.
- 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 essential to prevent cookies from spreading too much while baking.
- Use fresh eggnog for the best flavor; store-bought works well too.
- For a boozy twist, add a tablespoon of dark rum or bourbon to the dough.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- To keep cookies soft longer, add a slice of bread to the container for moisture retention.
