Print

Best Eggnog Snickerdoodle Cookies – Easy 25-Minute Recipe

Eggnog Snickerdoodle Cookies - featured image
Print Recipe

These Best Eggnog Snickerdoodle Cookies are soft, chewy, and full of holiday flavor. Made with real eggnog and a cinnamon-nutmeg coating, they come together in just 25 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided
  • ¼ cup eggnog
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter with 1 cup of granulated sugar on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl once or twice.
  3. Beat in ¼ cup of eggnog, 1 large egg yolk, and 1 teaspoon of vanilla extract on low speed until just combined. The mixture might look slightly curdled—that’s normal.
  4. In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, ½ teaspoon of salt, and ½ teaspoon of ground nutmeg.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. The dough will be soft but not sticky.
  6. In a small bowl, mix together ½ cup of granulated sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of ground nutmeg.
  7. Using a 1.5-tablespoon cookie scoop or a regular spoon, scoop portions of dough and roll them into balls about 1.5 inches in diameter. Roll each ball generously in the cinnamon-sugar mixture. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. At 10 minutes, the edges should look set and slightly golden, but the centers will still look soft and puffy.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For best results, use room-temperature ingredients. Don’t skip the cream of tartar—it gives the cookies their signature tang and soft texture. If the dough is too sticky, chill it for 15-20 minutes. Rotate the baking sheet halfway through for even browning. The cookies are best served slightly warm and will keep in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, easy holiday cookies, 25-minute recipe, snickerdoodle recipe, eggnog cookies

Find it online: https://emmastirs.com/best-eggnog-snickerdoodle-cookies-easy-25-minute-recipe/