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Soft Spiced Eggnog Snickerdoodle Cookies

egg nog snickerdoodle cookies - featured image
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These soft and chewy eggnog snickerdoodle cookies are ready in under 30 minutes with no chilling required. They feature a warm nutmeg and cinnamon flavor with a classic cinnamon-sugar crackle top, perfect for holiday gatherings.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar (for dough)
  • 1 large egg, room temperature
  • ⅓ cup (80ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon nutmeg, and 1 teaspoon cinnamon.
  3. In a separate medium bowl, beat softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in egg, eggnog, and vanilla extract until just combined (mixture may look slightly curdled).
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. In a small bowl, mix together ¼ cup sugar, 1 tablespoon cinnamon, and ½ teaspoon nutmeg for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into 1.5-inch balls. Roll each ball smooth, then coat in the cinnamon-sugar mixture.
  8. Place dough balls 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, rotating pans halfway through, until edges are set and lightly golden but centers are still soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use full-fat eggnog and room temperature ingredients. If dough is too sticky, chill for 15-20 minutes. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: snickerdoodle, eggnog cookies, Christmas cookies, soft cookies, holiday baking, easy cookie recipe

Find it online: https://lindabake.com/soft-spiced-eggnog-snickerdoodle-cookies-easy-recipe/