Eggnog Snickerdoodles – your favorite sugar cookie with a Christmas twist. Soft, chewy texture, and flavors of eggnog and spices — they’re sure to be a big hit!
Perfect for any holiday dessert tray, and SO easy to make!
What is Eggnog Snickerdoodles
Eggnog Snickerdoodles are technically sugar cookies, like “regular” snickerdoodles. This recipe gives them a special holiday flavor adding eggnog as an ingredient! Before baking, they are rolled in a sugar and spices mixture. It’s the eggnog and spices that set them apart.
How to make Eggnog Snickerdoodles
First, gather your ingredients. You’ll need just a few pantry ingredients for these special cookies!
Sugar – brown sugar and granulated sugar
Eggnog – Store-bought or homemade eggnog can be used.
Vanilla Extract or Rum Extract
Flour – all-purpose or gluten-free
Cream of Tartar
Spices – Nutmeg, ground Cloves, Cinnamon
What is Cream of Tartar and Why Does It Need to Be in My Cookies?
You might be wondering about the cream of tarter in the recipe. It’s is important, here’s why.
It is often added to baked goods to help activate baking soda. The cream of tartar adds tanginess and chew to the cookies — transforming these from butter-sugar cookies to snickerdoodle cookies. When combined with Baking Soda, Cream of Tartar helps cookies rise. It’s an ingredient always found in Snickerdoodles and does like a bit of tangy flavor.
Substitution for Cream of Tartar? Baking powder can be substituted for the combination of baking soda and a Cream of Tartar. But it’s worth buying Cream of Tartar for this recipe!
THE SPICES and EGGNOG
The spices are really the star of an Eggnog Snickerdoodles. It’s what makes it a special sugar cookie with a special unique flavor. Nutmeg and cinnamon are the classic partner spice for eggnog making it natural for these Eggnog Snickerdoodles.
Eggnog is not a typical Snickerdoodles ingredient it’s for this holiday version. Store-bought or homemade eggnog can be used!
Tips for Success
- No rum extract? Replace with vanilla extract.
- For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
- Using a cookie scoop makes quick work of shaping the cookie dough. It also ensures cookies will be the same size and will bake the same length of time.
- Extra egg yolk in the dough yields a cookie that’s custard-like on the inside.
- They stay soft for days too–longer than any other cookie I’ve made. I guess it’s the eggnog that keeps them soft for so long.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Eggnog Snickerdoodle Cookies
- 1 cup unsalted butter (about 2 sticks), at room temperature
- 1 3/4 cup granulated sugar plus 1/4 cup for rolling
- 1 large egg at room temperature
- 1 cup eggnog
- 2 teaspoons vanilla or rum extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons nutmeg freshly grated
- 1/2 teaspoon cinnamon
- In a large bowl, cream the butter and 1 3/4 cup sugar,until smooth and fluffy, 3 to 4 minutes. Mix in egg. Add eggnog and vanilla/rum extract, beat at medium speed until smooth.
- Sift together the flour, cream of tartar, baking soda and salt in a medium bowl and gradually mix it into the creamed ingredients until fully combined and smooth.
- Set the dough aside to hydrate for about 10 minutes while you prepare to bake. In small bowl/plate, mix remaining sugar, cinnamon and nutmeg.
- Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- Roll the dough into 1 inch balls and toss the balls in the sugar mixture until the entire ball is coated in sugar and spice mixture. Place the balls about 2 inches apart on a baking sheet.
- Bake at 400F for 10 to 13 minutes, until slightly puffed and just set. Cool on a wire rack.