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Quick & Easy Eggnog Snickerdoodle Cookies

Quick & Easy Eggnog Snickerdoodle Cookies - featured image
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These Quick Eggnog Snickerdoodle Cookies are a happy accident turned holiday favorite—soft, chewy centers with crisp edges, infused with warm eggnog and a cinnamon-nutmeg coating. Ready in about 25 minutes, they’re the perfect last-minute treat for cookie swaps or cozy December afternoons.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (80ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1/2 teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  3. Beat in egg, eggnog, and vanilla extract until well combined (mixture may look slightly curdled).
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, and 1/2 teaspoon nutmeg.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small shallow bowl, whisk together 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg for the coating.
  7. Using a cookie scoop or spoon, portion dough into rounded tablespoons (about 1.5 tablespoons each). Roll into smooth balls, then coat each ball in the cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and puffy. For chewier cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use full-fat eggnog. If dough is too sticky, chill for 15-20 minutes. Sprinkle flaky sea salt on cookies right out of the oven for extra flavor. Cookies taste even better the next day.

Nutrition

Keywords: eggnog snickerdoodle cookies, quick eggnog cookies, holiday cookies, snickerdoodle recipe, easy Christmas cookies

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