Save These Eggnog Snickerdoodles are the ultimate holiday treat, marrying the nostalgic coziness of soft sugar cookies with the creamy warmth of classic eggnog. Each bite delivers a soft center, sparkly nutmeg coating, and a hint of festive spice. If you are looking for a cheerful dessert to share with friends or bring to a cookie swap, this one will stand out.
Everyone in my family lights up when these come out of the oven Each December I have to double the batch because neighbors always ask if I have extra
Ingredients
- All-purpose flour: for classic cookie structure and chew Use fresh flour for best results and sift if it looks lumpy
- Cream of tartar: brings that signature snickerdoodle tang and helps with chewy texture Look for a bright white powder with no clumps
- Baking soda: ensures enough rise for a thick pillow-soft interior Be sure it is not expired
- Fine sea salt: balances sweetness and brings out flavor Opt for a fine grind for even mixing
- Ground nutmeg: the essential eggnog spice Buy fresh and store airtight for best aroma
- Unsalted butter: gives richness and soft crumb Use room temperature for creaming
- Granulated sugar: sweetens and creates that signature crackled top Pick cane sugar for purest taste
- Light brown sugar: adds a touch of moisture and caramel notes Pack it firmly for accurate measuring
- Large eggs: bind the dough and add tenderness Use room temperature eggs so they incorporate smoothly
- Eggnog: infuses authentic flavor Use your favorite brand or homemade just be sure it is thick and creamy
- Vanilla extract: rounds out and deepens the eggnog notes Pure vanilla makes a big difference
- Rum extract: optional but adds that classic eggnog kick Go for a pure extract not imitation
- Granulated sugar (for coating): gives sparkle and classic snickerdoodle crunch
- Ground cinnamon: for warmth and classic snickerdoodle spice Use Saigon or Ceylon for a bold but smooth flavor
- Ground nutmeg (in the coating): echoes the doughs eggnog character
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit Place parchment paper on two baking sheets so the cookies will not stick
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour cream of tartar baking soda salt and nutmeg Whisk until the spices are evenly distributed for a consistent flavor
- Cream the Butter and Sugars:
- In a large bowl use an electric mixer to beat the softened butter granulated sugar and brown sugar Continue on medium high speed for about two to three minutes The mixture should look pale and fluffy This is what gives the cookies their light texture
- Add the Eggs and Flavorings:
- Crack in one egg at a time mixing thoroughly between each addition Pour in the eggnog vanilla and rum extract if using Mix just until combined The result should be smooth and creamy
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredient blend to your wet ingredients mix Use lowest speed or a wooden spoon to prevent overmixing Stop as soon as you see no dry spots so the cookies stay soft
- Prepare the Coating:
- In a small bowl stir together the granulated sugar cinnamon and nutmeg for rolling You want the mix to look flecked with spice throughout
- Form the Dough Balls:
- Scoop tablespoon sized portions of dough Roll each portion into a ball with your hands Drop each ball in the sugar spice mixture making sure to coat it completely
- Arrange and Bake:
- Place dough balls two inches apart on the lined baking sheets The space allows them to spread while baking Bake in the center of the oven for nine to eleven minutes until the edges are set and the centers still look slightly underbaked This ensures the cookies will be soft inside
- Cool and Serve:
- Let the cookies sit on the baking sheet for five minutes as they finish setting then transfer to a wire rack so air circulates and they cool evenly
Save The nutmeg is my favorite part It reminds me of my grandmother who used to sprinkle fresh nutmeg over our holiday desserts Baking these always brings back those memories and a smile
Storage Tips
Keep cooled cookies in an airtight container at room temperature for up to five days For freezer storage wrap layers of cookies in wax paper inside a zip top bag and freeze for up to two months Let thaw at room temperature before serving They stay supremely soft
Ingredient Substitutions
No eggnog on hand Try half and half or whole milk with a splash of extra vanilla for a similar richness If you do not use rum extract feel free to substitute a few drops of almond extract for extra warmth You can also use gluten free all purpose flour for a wheat free treat though the texture will be slightly more delicate
Serving Suggestions
Pile these cookies high on a festive tray with spiced nuts and clementines They stack well in gift boxes for easy holiday sharing For extra dessert drama drizzle with a simple eggnog glaze and sprinkle over extra nutmeg right before serving
Save Enjoy these throughout the holiday season They bring smiles and warmth to every gathering
Common Questions
- → How do I achieve a soft cookie texture?
Ensure you cream the butter and sugars until fluffy, then bake just until the edges set. Slightly underbaking keeps the centers soft.
- → Can I substitute store-bought eggnog?
Yes, commercial eggnog works perfectly. Opt for a creamy variety to maintain the signature flavor.
- → Is rum extract necessary?
Rum extract is optional but adds classic eggnog depth. Pure vanilla extract alone gives delicious results.
- → How should these cookies be stored?
Keep them in an airtight container at room temperature. They maintain freshness for up to five days.
- → Can I freeze the dough?
Yes, portion and coat the dough balls, then freeze on a tray. Bake from frozen, adding a minute or two to the time.
- → Is there an eggnog glaze option?
Mix powdered sugar with a splash of eggnog to drizzle over cooled cookies for extra flavor and festivity.