Description
These Eggnog Snickerdoodles are soft, chewy, and full of holiday cheer — classic snickerdoodles meet creamy eggnog and warm spices for a festive twist on a beloved cookie. Perfect for Christmas cookie exchanges or cozy winter baking!
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 cup eggnog
- 1 1/2 tsp vanilla extract
- For the Coating:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add the egg, eggnog, and vanilla extract; mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill for 30 minutes for easier handling.
- In a small bowl, mix together the coating ingredients: sugar, cinnamon, and nutmeg.
- Roll tablespoon-sized balls of dough in the cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes, until the edges are just set and the centers look slightly underbaked for a soft texture.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra eggnog flavor, add 1/4 tsp rum extract to the dough.
- Do not overbake — they’ll firm up as they cool and stay soft inside.
- Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
- Delicious served with a warm mug of eggnog or hot chocolate!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American