If you’re dreaming of a cozy holiday treat that combines the warmth of classic snickerdoodles with the festive spirit of eggnog, you simply must try this Eggnog Snickerdoodles Cookies Recipe. These cookies are soft, delightfully spiced, and perfectly rolled in cinnamon sugar, delivering a comforting flavor that feels like a celebration in every bite. Whether you’re baking for a holiday gathering or treating yourself on a chilly afternoon, this recipe promises a sweet, nostalgic experience that’s both familiar and refreshingly festive.
Ingredients You’ll Need
The magic of this Eggnog Snickerdoodles Cookies Recipe comes from a handful of simple yet carefully chosen ingredients. Each one plays an essential role in creating that perfect balance of texture, flavor, and aroma that makes these cookies so irresistible.
- 4 cups All Purpose Flour: The sturdy base that gives the cookies their tender chew.
- 1 tsp Cream of Tartar: Adds that classic snickerdoodle tang and helps with texture.
- 1 tsp Baking Soda: Gives a slight lift for soft, light cookies.
- 1/2 tsp Salt: Balances sweetness and enhances flavor depth.
- 1/2 tsp Nutmeg: A subtle, warming spice that pairs beautifully with eggnog.
- 1 cup Unsalted Butter (Room Temperature): Ensures rich flavor and a tender crumb.
- 1 cup Sugar: Sweetens without overpowering; perfect for crisp edges.
- 1 tsp Vanilla Extract: Adds warmth and rounds out the flavor profile.
- 2 large Eggs: Binds ingredients while lending moisture.
- 1/2 cup Eggnog: The star ingredient infusing classic holiday spice in every bite.
How to Make Eggnog Snickerdoodles Cookies Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking. Setting up your workspace ahead makes the baking flow smoothly.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg. These dry ingredients form the backbone of your dough, providing the classic snickerdoodle flavor with holiday spice.
Step 3: Mix the Cinnamon Sugar Coating
In a small bowl, blend one tablespoon of cinnamon with a quarter cup of sugar. This mixture is what you’ll roll the cookie dough balls in, giving the cookies their signature sweet and spicy crackled crust.
Step 4: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat together the unsalted butter and sugar until the mixture is smooth and creamy. This step is key for creating a light texture and ensuring every bite melts in your mouth.
Step 5: Add Eggs, Eggnog, and Vanilla
Pour in the eggnog, eggs, and vanilla extract, mixing on low speed until everything is fully combined. Be sure to scrape down the sides of your bowl to incorporate all the ingredients evenly for a beautifully uniform dough.
Step 6: Incorporate Dry Ingredients
Slowly add the dry flour mixture into the wet ingredients. Mix until just combined. Over-mixing can toughen your dough, so keep it light and gentle to maintain the cookies’ soft texture.
Step 7: Shape and Coat the Dough
Using an ice cream scoop, form balls of cookie dough. Roll each ball in your cinnamon sugar mixture, coating it generously. Place each dough ball on the prepared baking sheet, spacing them evenly to allow for spreading.
Step 8: Bake to Perfection
Bake the cookies for about 9 to 11 minutes until the edges turn slightly golden and the centers remain soft. Let the cookies cool on a wire rack to firm up while staying tender. This resting time is essential for the perfect snickerdoodle bite.
How to Serve Eggnog Snickerdoodles Cookies Recipe
Garnishes
Sprinkle a little extra ground nutmeg or cinnamon on top of the cookies just after baking for a festive touch. For an extra special presentation, drizzle with white chocolate or dust lightly with powdered sugar.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, spiced chai, or a warm mug of eggnog to amplify their holiday cheer. For a fun twist, serve alongside a scoop of vanilla ice cream for a cozy dessert.
Creative Ways to Present
Arrange these cookies on a festive holiday platter with fresh cranberries and evergreen sprigs for an eye-catching centerpiece. Wrapping a couple in parchment and tying with a ribbon also makes a charming homemade gift anyone would love.
Make Ahead and Storage
Storing Leftovers
Keep leftover Eggnog Snickerdoodles Cookies Recipe fresh by storing them in an airtight container at room temperature for up to one week. This keeps them soft and chewy, just like when freshly baked.
Freezing
You can freeze the dough balls before baking by placing them on a tray, freezing until firm, then transferring to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time. For frozen baked cookies, store them in an airtight container with wax paper between layers and thaw at room temperature.
Reheating
Warm slightly in the oven at 300 degrees Fahrenheit for 5 minutes or microwave for about 10 seconds to bring back that just-baked softness and enhance the eggnog aroma. Avoid overheating, which can dry them out.
FAQs
Can I substitute the eggnog with milk?
While milk can work in a pinch, eggnog is what gives these snickerdoodles their unique holiday flavor and richness. Using milk will alter the flavor and texture somewhat, losing the signature festive touch.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be mindful that texture might vary slightly, but they will still be delicious.
Why is cream of tartar important in snickerdoodles?
Cream of tartar adds a slight tang and helps keep the cookies soft and chewy while preventing excessive spreading. It’s a key ingredient to capture the classic snickerdoodle character.
Can I add other spices to this recipe?
Absolutely. Feel free to enhance the nutmeg with a pinch of cinnamon or cloves in the dough for extra warmth. Just be careful not to overpower the delicate balance of the eggnog flavor.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melting, and chill the dough balls briefly if needed. Proper measurements of cream of tartar and baking soda also help maintain the cookie’s shape during baking.
Final Thoughts
I can’t recommend the Eggnog Snickerdoodles Cookies Recipe enough if you want to bring a little extra holiday magic into your kitchen. These cookies are easy to make, irresistibly delicious, and packed with the nostalgic flavors that define the season. Once you try them, they’re bound to become one of your favorites to bake year after year.
Print
Eggnog Snickerdoodles Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 36 Cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Eggnog Snickerdoodles cookies combine the classic cinnamon sugar snickerdoodle flavor with the creamy, spiced flavor of eggnog. Perfect for holiday baking, these soft, chewy cookies are infused with nutmeg and rolled in cinnamon sugar for a festive twist on a beloved treat.
Ingredients
Dry Ingredients
- 4 cups All Purpose Flour
- 1 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
Wet Ingredients
- 1 cup Unsalted Butter (Room Temperature)
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs
- 1/2 cup Eggnog
Coating
- 1 tablespoon Cinnamon
- 1/4 cup Sugar
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cream of tartar, nutmeg, and salt. Set this mixture aside for later incorporation into the dough.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together 1 tablespoon of cinnamon with 1/4 cup of sugar. This will be used to coat the cookie dough balls before baking.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat together the unsalted butter and sugar until well combined and fluffy.
- Add Wet Ingredients: Add the eggnog, eggs, and vanilla extract to the butter and sugar mixture. Mix on low speed until everything is fully incorporated. Scrape the sides of the bowl as needed to ensure even mixing.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer. Continue mixing until the dough is fully combined and uniform in texture.
- Shape and Coat Cookies: Using an ice cream scoop, portion the cookie dough into balls. Roll each ball in the prepared cinnamon sugar mixture until fully coated. Then place each coated dough ball on the prepared baking sheet, spacing them evenly.
- Bake Cookies: Bake the cookies in the preheated oven for 9-11 minutes or until they are lightly browned on the edges and remain soft in the center. For best texture, allow the cookies to cool on a wire rack before serving.
Notes
- Make sure the butter is at room temperature to ensure proper creaming with the sugar.
- Don’t overbake the cookies; they should be soft and slightly browned for the perfect chewy texture.
- Using parchment paper or a silicone mat helps prevent the cookies from sticking and makes cleanup easier.
- Feel free to use homemade eggnog or your favorite store-bought brand for best flavor.
- Storing these cookies in an airtight container will keep them fresh for up to one week.
