Eggnog Snickerdoodles
Christmas in a cookie, y’all! 🥛 Eggnog Snickerdoodles are your favorite cinnamon-sugar crackle cookie with creamy eggnog baked right in.
A little nutmeg goes in the dough and a little more goes in the cinnamon-sugar coating.
The recipe makes about 36 cookies.
Why You’ll Love It
- Holiday flavor. Eggnog and nutmeg in every bite.
- Classic crackle. Rolled in cinnamon sugar like a real snickerdoodle.
- Big batch. About 36 cookies.
- Soft centers. Pulled when they still look a little underdone.
- Great for cookie trays. They stack and share well.
Ingredients You’ll Need
- Butter and sugar: Creamed until light and fluffy.
- Eggs, eggnog and vanilla: The eggnog goes right into the dough.
- Flour, cream of tartar, baking soda and salt: Cream of tartar gives the classic snickerdoodle tang.
- Ground nutmeg: In the dough and in the coating.
- Sugar and cinnamon: For rolling.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Cream the butter and sugar until fluffy, then beat in the eggs, eggnog and vanilla. Whisk the flour, cream of tartar, baking soda, salt and nutmeg, stir them in to make a soft dough, and chill it. Heat the oven and line two baking sheets. Mix the rolling sugar with the cinnamon and the rest of the nutmeg, roll the dough into balls, and coat each one. Bake until the edges are set but the centers still look a little underdone, then cool.
Tips for the Best Eggnog Snickerdoodles
- Chill the dough. An hour makes it easy to roll.
- Make even balls. 1 1/2-inch balls bake evenly.
- Space them out. Leave 2 inches between cookies.
- Don’t overbake. Pull them when the centers look slightly underdone.
- Cool on the tray first. 5 minutes, then move them to a rack.
Eggnog: the best holiday drink ever, or the one you pretend to like? 🎄
Eggnog Snickerdoodles
Ingredients
Equipment
Method
- In a large bowl, cream the softened butter and 1 1/2 cups sugar until light and fluffy, about 2 minutes. Beat in the eggs, eggnog, and vanilla.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1/2 tsp nutmeg. Stir into the wet mixture until a soft dough forms. Chill 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Stir together the 1/3 cup sugar, cinnamon, and remaining 1/2 tsp nutmeg in a small bowl. Roll the dough into 1 1/2-inch balls and roll each in the cinnamon-sugar mixture.
- Place 2 inches apart on the prepared sheets. Bake 10–12 minutes, until the edges are set and the centers look just slightly underdone. Cool on the trays 5 minutes, then on a wire rack.
Notes
- Chill the dough 1 hour before rolling.
- Pull them when the centers still look slightly underdone.
