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
Scale
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.
