These eggnog snickerdoodles bring together two holiday favorites in one soft and chewy cookie. The dough is flavored with real eggnog and warm spices for a festive taste, with the classic tangy flavor and cinnamon-sugar crust of a snickerdoodle.
This recipe is simple and great for holiday baking. While the dough needs at least an hour to chill, the active prep time is short. The chilling step ensures your cookies have a wonderful, thick texture.
Why is Eggnog Snickerdoodle Cookies a Must-Try?
Creaming the butter and sugars together first incorporates air into the dough. This helps create a lighter cookie texture and gives them a good lift as they bake.
Chilling the dough solidifies the fat. This is key to preventing the cookies from spreading too thin in the oven, giving you a thicker, chewier result.
Cream of tartar is a classic snickerdoodle ingredient. It provides a subtle tang that balances the sweetness and reacts with the baking powder to make the cookies puff up.
Ingredients for Eggnog Snickerdoodle Cookies
• Eggnog: Use a full-fat, store-bought eggnog for the best flavor and texture. Non-alcoholic is standard for this recipe.
• Butter: Using unsalted butter allows you to control the total amount of salt in the recipe. Make sure it’s softened to room temperature, not melted.
• Cream of Tartar: This is the key to a snickerdoodle’s signature tangy flavor and chewy texture. It’s available in the spice aisle and should not be skipped for an authentic result.
• Nutmeg: Freshly grated nutmeg offers a warmer, more potent flavor than the pre-ground kind, but either will work.
• Flour: For accurate measurement, spoon the flour into your measuring cup and then level it with the back of a knife. This prevents packing too much flour into the dough.
Exact quantities are in the recipe card below.
How to Make Eggnog Snickerdoodle Cookies
Step 1: Make and Chill the Dough
First, cream the butter and sugars until fluffy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, spices, salt, baking powder, and cream of tartar. Gradually add the dry ingredients to the wet, then slowly mix in the eggnog until just combined. Cover and chill the dough for at least one hour.
Step 2: Prepare the Coating and Shape Cookies
When you’re ready to bake, preheat your oven and line baking sheets. In a small bowl, mix the sugar, cinnamon, and nutmeg for the coating. Scoop the chilled dough and roll it into 1-inch balls.
Step 3: Coat and Bake
Roll each dough ball in the cinnamon-sugar mixture until it’s fully coated. Place the balls on your prepared baking sheets, leaving space between them. Bake until the edges are golden and the centers are soft. Let them cool for a few minutes on the pan before moving to a wire rack.
What to Serve with Eggnog Snickerdoodle Cookies
These cookies are wonderful on their own or served with a glass of cold milk or a small cup of eggnog.
Expert Tips for Eggnog Snickerdoodle Cookies
Chilling the dough is an important step. It prevents the cookies from spreading too much and results in a thicker, chewier cookie.
For the softest texture, be careful not to overbake. The cookies should look slightly puffy and underdone in the very center when you remove them from the oven.
Room temperature ingredients, especially the egg and butter, mix together more evenly to create a uniform dough.
Spoon your flour into the measuring cup and level it off with a straight edge. This prevents a dense, dry cookie.
How to Store and Freeze Eggnog Snickerdoodle Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or balls of unbaked dough for up to 3 months. Bake frozen dough balls directly, adding 1-2 minutes to the baking time.
Eggnog Snickerdoodle Cookies Recipe FAQs
Do I have to chill the dough?
Yes, chilling is highly recommended. It solidifies the fat, which prevents the cookies from spreading too much and deepens the flavor. If you are very short on time, even 30 minutes in the freezer can help.
Can I make these cookies without cream of tartar?
You can, but they will lack the signature tangy flavor of a snickerdoodle. If you must substitute, you can omit the cream of tartar and use a total of 2 teaspoons of baking powder.
Can I freeze this cookie dough?
Yes. Roll the dough into balls but do not coat them in sugar. Place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, roll the frozen balls in the sugar coating and bake as directed, adding a minute or two to the time.
Eggnog Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter softened, 227g
- 1 cup granulated sugar 200g
- 1/2 cup packed light brown sugar 110g
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour 360g
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup eggnog 60ml
- 1/3 cup granulated sugar for coating, 65g
- 3/4 teaspoon ground cinnamon for coating
- 1/4 teaspoon ground nutmeg for coating
Instructions
- In a large bowl with an electric mixer or in a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until just combined. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the flour, baking powder, cream of tartar, cinnamon, nutmeg, and salt.
- With the mixer on low, gradually add the dry ingredients to the butter mixture in two parts, mixing until just a few streaks of flour remain.
- Slowly stream in the eggnog and mix on low until the dough is just combined. Do not overmix. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 2 days.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small, shallow bowl, stir together the 1/3 cup granulated sugar, 3/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg for the coating.
- Scoop the chilled dough into 1-inch balls. Roll each ball between your hands until smooth, then roll it in the cinnamon-sugar mixture to coat completely.
- Place the dough balls on the prepared baking sheets, about 2 inches apart. Bake for 12-14 minutes, or until the edges are set and the centers look soft. They will puff up and then settle as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
