Eggnog Snickerdoodles Cookies
These Eggnog Snickerdoodles would be the perfect addition to a Christmas cookie platter. These cookies have the same chewy texture as a classic Snickerdoodle cookie, and they’re soft and tender throughout the middle, with just a little bit of crisp along the edges. The addition of eggnog and nutmeg in the dough gives them an unmistakable eggnog flavor and, just like traditional Snickerdoodles, they are rolled in sugar before they are baked. While classic Snickerdoodles are rolled in a combination of sugar and cinnamon, I replaced the cinnamon with nutmeg for even more eggnog flavor.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Eggnog Snickerdoodles Cookies
Prep Time40 Minutes
Servings24
Cook Time20 Minutes
Ingredients
FOR THE COOKIE: 2 ¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
â…“ cup brown sugar
1 egg
â…“ cup eggnog
½ teaspoon vanilla
FOR THE CINNAMON SUGAR MIXTURE: ½ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
Directions
- In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt.
- In another large bowl, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and beat until well combined.
- Add the eggnog and vanilla, beating until combined.
- Add the flour mixture, beating until combined, scraping down the sides of the bowl as needed.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Form the dough into approximately 1-inch dough balls and roll in cinnamon sugar mixture. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 9 minutes, until slightly golden on the edges but still soft in the middle. Don’t overbake! These might seem slightly underdone in the middle but they will set up.
- Cool and enjoy! Store in an airtight container for up to 1 week, or freeze for 2 to 3 months.
40 minutes
Prep Time
20 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Cream of Tartar, 3.8 Ounce
$7.99$2.10/oz
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Kemps Holiday Egg Nog Ice Cream Limited Edition, 1.5 Quart
$7.39$4.93/qt
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
Directions
- In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt.
- In another large bowl, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and beat until well combined.
- Add the eggnog and vanilla, beating until combined.
- Add the flour mixture, beating until combined, scraping down the sides of the bowl as needed.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Form the dough into approximately 1-inch dough balls and roll in cinnamon sugar mixture. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 9 minutes, until slightly golden on the edges but still soft in the middle. Don’t overbake! These might seem slightly underdone in the middle but they will set up.
- Cool and enjoy! Store in an airtight container for up to 1 week, or freeze for 2 to 3 months.