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Cozy Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

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These cozy eggnog snickerdoodle cookies combine the classic tangy snickerdoodle with warm, spiced eggnog flavor for a soft, chewy holiday treat that comes together in about 25 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ⅓ cup full-fat eggnog
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract (optional)
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and 1 ½ cups granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Beat in egg yolk, then eggnog, vanilla extract, and rum extract (if using) until just combined. Mixture may look slightly curdled.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt until no lumps remain.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until flour disappears. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together ¼ cup granulated sugar, 1 tablespoon cinnamon, and ½ teaspoon nutmeg for coating.
  7. Using a cookie scoop or spoon, portion about 1.5 tablespoons of dough. Roll into balls, then roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Edges should be set and lightly golden, centers still soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough. If dough becomes too soft, refrigerate for 10 minutes before shaping.

Notes

For best results, use full-fat eggnog (avoid low-fat or light versions). Cream of tartar is essential for the signature tangy flavor and soft texture. Do not flatten dough balls before baking. Let cookies cool on baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, Christmas cookies, easy cookie recipe, soft snickerdoodle, eggnog dessert

Find it online: https://dinadinnertable.com/cozy-eggnog-snickerdoodle-cookies-easy-holiday-recipe/