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Cozy Eggnog Snickerdoodle Cookies: Easy 30-Min Recipe

Eggnog Snickerdoodle Cookies - featured image
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These soft, pillowy snickerdoodle cookies use real eggnog for a rich, festive flavor. They come together in about 30 minutes with simple ingredients and are perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup eggnog (full-fat recommended)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  3. Beat in eggnog, room-temperature egg, and vanilla extract until just combined. Do not overmix.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Dough should be soft and slightly sticky.
  6. In a small shallow bowl, stir together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg for the coating.
  7. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into balls, then roll generously in the cinnamon-sugar coating.
  8. Place coated dough balls about 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overbake; cookies should be soft in the center when removed from oven. Cream of tartar is essential for the classic snickerdoodle texture and tang. For best results, use room temperature ingredients. If dough is too sticky, chill for 15-20 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodles, holiday cookies, easy cookie recipe, 30-minute cookies, Christmas cookies, snickerdoodle recipe

Find it online: https://daintydine.com/cozy-eggnog-snickerdoodle-cookies-easy-30-min-recipe/