Eggnog Snickerdoodles Recipe brings a delightful twist to the classic snickerdoodle cookie. These cookies combine the soft, chewy texture you love with the festive flavors of eggnog and warm spices, making them perfect for holiday gatherings or cozy winter treats. The hint of nutmeg and cinnamon will fill your kitchen with an inviting aroma. Let’s dive into this festive recipe that will surely impress your family and friends!

Why You’ll Love This Eggnog Snickerdoodles Recipe

There are so many reasons to adore these Eggnog Snickerdoodles. First, they embody the holiday spirit with their rich flavor profile. Secondly, they are incredibly easy to make, ensuring that even novice bakers can join in on the fun. Third, these cookies are a crowd-pleaser, perfect for parties and gatherings. Additionally, the spiced eggnog adds a festive touch that elevates the classic cookie. You can also enjoy them as a delightful treat with your morning coffee or hot cocoa. Finally, they offer a unique twist on traditional holiday cookies, making them a must-try this season.

Ingredients for Eggnog Snickerdoodles Recipe

Gather these items:

3 cups (360 g) all-purpose flour
2 tsp cream of tartar
1 tsp kosher salt
3/4 tsp baking soda
3/4 tsp grated fresh nutmeg, divided
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar, divided
1 large egg
1 tsp rum extract (optional)
1/2 cup store-bought or homemade eggnog
1/2 tsp ground cinnamon

How to Make Eggnog Snickerdoodles Recipe Step-by-Step

Step 1: In a medium bowl, whisk together the all-purpose flour, cream of tartar, kosher salt, baking soda, and 1/2 teaspoon of grated fresh nutmeg until thoroughly combined.
Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter with 1 cup (200 g) of granulated sugar until the mixture is light and fluffy.
Step 3: Beat in the large egg and rum extract (if using) until the mixture is fully combined.
Step 4: Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until only a few streaks of flour remain visible. Then, add the eggnog and beat just until combined.
Step 5: Cover the bowl with plastic wrap or a lid and refrigerate the cookie dough for at least 2 hours or up to overnight to firm up the dough, enhancing flavor and texture.
Step 6: Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a small bowl, whisk together the remaining 1/2 cup (100 g) granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon grated fresh nutmeg.
Step 7: Using a medium cookie scoop (about 2 tablespoons), form the chilled dough into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly and place on two parchment-lined baking sheets, spacing them about 2 inches apart.
Step 8: Bake the cookies in the preheated oven for 8 to 10 minutes until they are puffed and the edges are set but not browned.
Step 9: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Eggnog Snickerdoodles Recipe

Keep these in mind:

Chill the dough: This step is crucial for achieving the chewy texture that makes these cookies so delightful.
Don’t overbake: For the best eggnog cookies recipe, keep an eye on them towards the end of baking. They should look slightly underbaked when you take them out.
Experiment with spices: Feel free to add more spices like ginger or allspice to create your own spiced eggnog snickerdoodles.

Delightful Eggnog Snickerdoodles Recipe for the Holidays - Eggnog Snickerdoodles Recipe - main visual representation

Best Ways to Serve Eggnog Snickerdoodles Recipe

These cookies are perfect on their own, but here are a few serving ideas:

Pair them with a warm cup of eggnog or hot chocolate for a cozy winter treat.
Serve them at holiday parties as part of a festive cookie platter alongside other holiday eggnog cookies.
Sandwich them with your favorite frosting for a delicious twist!

How to Store and Reheat Eggnog Snickerdoodles Recipe

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just make sure to place parchment paper between layers to keep them from sticking. When you’re ready to enjoy, simply thaw at room temperature or reheat in the oven for a few minutes until warm.

Frequently Asked Questions About Eggnog Snickerdoodles Recipe

What’s the secret to perfect Eggnog Snickerdoodles?

The secret lies in chilling the dough and not overbaking the cookies. This ensures they remain soft and chewy, embodying the perfect eggnog-flavored cookie recipe.

Can I make Eggnog Snickerdoodles ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it overnight. This makes it easy to whip up fresh cookies whenever you’re ready to bake.

How do I avoid common mistakes with Eggnog Snickerdoodles?

Ensure your ingredients are at room temperature for a smooth dough. Avoid overmixing after adding the flour to keep your cookies tender and chewy.

Variations of Eggnog Snickerdoodles Recipe You Can Try

Here are some fun variations to consider:

Chewy eggnog snickerdoodles: Adjust baking time slightly to keep them soft and chewy.
Snickerdoodle variations with eggnog: Try adding white chocolate chips or chopped nuts for added texture.
Eggnog dessert ideas: Turn them into a pie crust for a festive eggnog pie.

Delightful Eggnog Snickerdoodles Recipe for the Holidays - Eggnog Snickerdoodles Recipe - additional detail

For more delicious recipes, check out our Healthy Sloppy Joes or Pumpkin Spice Latte Cake. If you’re looking for a sweet treat, try our Banana Bread Cinnamon Rolls or Creamy Tomato Lentil Soup. Don’t forget to explore our Roasted Sweet Potato Rounds for a savory side!

Delightful Eggnog Snickerdoodles Recipe for the Holidays

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Margaret
Total Time: PT2H10M
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Eggnog Snickerdoodles combine the classic soft, chewy texture of traditional snickerdoodles with the festive flavors of eggnog and warm spices. With a hint of nutmeg and cinnamon, these cookies are perfect for holiday gatherings or cozy winter treats.

Ingredients

Scale

3 cups (360 g) all-purpose flour
2 tsp cream of tartar
1 tsp kosher salt
3/4 tsp baking soda
3/4 tsp grated fresh nutmeg, divided
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar, divided
1 large egg
1 tsp rum extract (optional)
1/2 cup store-bought or homemade eggnog
1/2 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the all-purpose flour, cream of tartar, kosher salt, baking soda, and 1/2 teaspoon of grated fresh nutmeg until thoroughly combined.
In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter with 1 cup (200 g) of granulated sugar until the mixture is light and fluffy.
Beat in the large egg and rum extract (if using) until the mixture is fully combined.
Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until only a few streaks of flour remain visible. Then, add the eggnog and beat just until combined.
Cover the bowl with plastic wrap or a lid and refrigerate the cookie dough for at least 2 hours or up to overnight to firm up the dough, enhancing flavor and texture.
Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a small bowl, whisk together the remaining 1/2 cup (100 g) granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon grated fresh nutmeg.
Using a medium cookie scoop (about 2 tablespoons), form the chilled dough into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly and place on two parchment-lined baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8 to 10 minutes until they are puffed and the edges are set but not browned.
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.