Eggnog Snickerdoodles Recipe
Soft, chewy snickerdoodles with cozy eggnog, cinnamon, and nutmeg. Perfect holiday cookies with a festive sugar-spice coating.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 2.25 tsp cream of tartar
- 1 tsp baking soda
- 0.75 tsp fine salt
- 0.5 tsp ground nutmeg for the dough
- 0.25 tsp ground cinnamon for the dough
- 0.88 cup unsalted butter, softened
- 1.35 cup granulated sugar for the dough
- 0.25 cup light brown sugar, packed
- 0.5 cup eggnog, well-shaken chilled
- 2 tsp pure vanilla extract
- 0.5 tsp rum extract optional, for classic flavor
- 0.33 cup granulated sugar for rolling
- 1.25 tsp ground cinnamon for rolling
- 0.5 tsp ground nutmeg for rolling
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon in a bowl.
- Cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in eggnog, vanilla, and rum extract until smooth. Scrape the bowl.
- Mix dry ingredients into the wet on low just until a soft dough forms. Do not overmix.
- Stir together the rolling sugar, cinnamon, and nutmeg in a shallow dish.
- Scoop 1½-tablespoon portions, roll into balls, and coat in the spiced sugar.
- Arrange 2 inches apart on sheets and gently flatten to about ¾-inch thick.
- Bake 9–11 minutes, until edges are set and centers look soft.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
For a bakery-style finish, dust warm cookies with a pinch of nutmeg or drizzle with a quick rum glaze. To freeze, roll dough balls in spiced sugar and freeze on a sheet; bake from frozen, adding 1–2 minutes. Store baked cookies airtight at room temperature up to 4 days.
This recipe is an original creation inspired by classic Eggnog Snickerdoodles Recipe flavors. All ingredient ratios and instructions are independently developed.