Eggnog Snickerdoodle Cookies
Soft, chewy snickerdoodles get a holiday twist with real eggnog and a warm cinnamon-nutmeg coating.
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
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.