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
Scale
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.
