Full of spicy nutmeg and festive eggnog, these Eggnog Snickerdoodle Cookies are chewy, delicious, and so easy to make! No need to chill this dough, these eggnog cookies are a must make during the holiday season!
This eggnog snickerdoodles recipe needs to be added to your Christmas cookie exchange this year! There is nothing more festive than eggnog in Christmas cookies, and when you roll them in a cinnamon sugar mixture, they will quickly become your new favorite cookie!
These festive cookies would go perfectly with cinnamon swirl cookies, pecan coconut cookies, and brown sugar cookies! . Make a cookie tin with all these cookies and you will be a big hit at your holiday party!
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What is a Snickerdoodle?
Snickerdoodles are similar to sugar cookies, except snickerdoodles have cinnamon in them as well. They are usually rolled in a cinnamon and sugar mixture and then baked to perfection.
Usually, snickerdoodles have cream of tartar in them. The cream of tartar makes sure the sugar is incorporated fully into the cookie dough. Sourdough snickerdoodles and kefir snickerdoodles are other great options when you are in the mood for a delicious cookie.
Ingredients You'll Need
You only need a few simple ingredients that you can easily find in the grocery store for these easy cookies!
- All Purpose Flour.
- Cream of tartar. If you don't have cream of tartar, don't stress. You can leave it out.
- Baking soda. To give the cookies that chewy texture.
- Salt. Just a little bit. The salt brings out the flavor of the other ingredients.
- Butter. Softened to room temperature.
- Sugar. Just white sugar, no brown sugar is needed for this recipe.
- Eggs. Two large eggs.
- Nutmeg. A classic flavor in eggnog.
- Eggnog. You can use homemade eggnog if you have it or your favorite eggnog. Eggnog is great for so many things! You can easily make a quick dessert like this no-bake eggnog pie with it too!
How To Make Eggnog Snickerdoodle Cookies
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or silicone mat.
In a medium bowl, mix together the flour, baking soda, cream of tartar, nutmeg, and salt. Set that aside.
In a small bowl, mix together 1 tablespoon of cinnamon with ¼ cup of sugar. Mix well and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, add the sugar and butter. Mix well until the butter and sugar are well combined.
Add the eggnog, eggs, and vanilla extract to the stand mixer. Mix again on low speed until fully combined. Scrape the sides of the bowl if necessary.
Add the dry ingredients to the wet ingredients in the stand mixer and mix until fully combined.
With an ice cream scoop, scoop the cookie dough balls into the cinnamon and sugar mixture. Roll the dough in the cinnamon and sugar mixture. Place the dough ball on the prepared baking sheet. Continue until the baking sheet is full.
Bake cookies for 9-11 minutes or until the cookies are slightly brown and soft. For best results, allow the cookies to cool on a wire rack.
Storage Tips
Once baked, these eggnog snickerdoodle cookies will last for 4-5 days in an airtight container or in a gallon Ziploc bag.
To make the dough ahead, make the dough completely and cover the bowl with plastic wrap. The dough will stay fresh in the refrigerator for up to 24 hours.
To freeze these cookies, bake them completely and allow them to cool. Place the cookies in a Ziploc bag and freeze for up to 3 months. The cookies should defrost on the counter and enjoy once defrosted.
Frequently Asked Questions
Classic snickerdoodles are full of cinnamon and sugar, so these are a little bit of a twist on the classic. You can add a teaspoon rum extract instead of vanilla extract for even more eggnog flavor.
A kitchen scale will make sure the ingredients are measuring properly, but you can use measuring cups and measuring spoons for this recipe instead.
The cookies will spread just a little and the tops will be golden brown when the cookies are done.
More Eggnog Recipes
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📖 Recipe
The Best Eggnog Snickerdoodles
Ingredients
- 4 cups All Purpose Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Nutmeg
- 1 cup Unsalted Butter Room Temperature
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- ½ cup Eggnog
Instructions
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or silicone mat.
- In a medium bowl, mix together the flour, baking soda, cream of tartar, nutmeg, and salt. Set that aside.
- In a small bowl, mix together 1 tablespoon of cinnamon with ¼ cup of sugar. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, add the sugar and butter. Mix well until the butter and sugar are well combined.
- Add the eggnog, eggs, and vanilla extract to the stand mixer. Mix again on low speed until fully combined. Scrape the sides of the bowl if necessary.
- Add the dry ingredients to the wet ingredients in the stand mixer and mix until fully combined.
- With an ice cream scoop, scoop the cookie dough balls into the cinnamon and sugar mixture. Roll the dough in the cinnamon and sugar mixture. Place the dough ball on the prepared baking sheet. Continue until the baking sheet is full.
- Bake cookies for 9-11 minutes or until the cookies are slightly brown and soft. For best results, allow the cookies to cool on a wire rack.
Video
Notes
- To make these taste even more like eggnog, use rum extract instead of vanilla extract.
- Once baked, these eggnog snickerdoodle cookies will last for 4-5 days in an airtight container or in a gallon Ziploc bag.
- To make the dough ahead, make the dough completely and cover the bowl with plastic wrap. The dough will stay fresh in the refrigerator for up to 24 hours.
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