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Best Easy Eggnog Snickerdoodle Cookies Recipe

Eggnog Snickerdoodle Cookies - featured image
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These quick and easy eggnog snickerdoodle cookies combine the classic cinnamon-sugar coating with a tender, cake-like interior infused with warm eggnog flavor. Perfect for holiday cookie swaps, parties, or a cozy weeknight treat, they come together in under 25 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together until light and fluffy, about 3-4 minutes with a stand mixer on medium speed or 5 minutes with a hand mixer.
  3. Beat in the egg, eggnog, and vanilla extract until fully combined. Scrape down the sides and bottom of the bowl with a spatula.
  4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, mix together the ¼ cup granulated sugar, 2 tablespoons cinnamon, and a pinch of nutmeg (if using) for the coating.
  7. Using a cookie scoop or your hands, portion the dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball until smooth, then roll in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives the cookies their signature tang and soft texture. Use room temperature ingredients for best results. For thicker cookies, chill the dough for 30 minutes before baking. Rotate baking sheets halfway through for even baking. Pull cookies out when edges are set but centers still look slightly underdone—they’ll continue to set as they cool. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Cookies freeze well for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, easy holiday cookies, quick cookie recipe, Christmas cookies, snickerdoodle recipe, eggnog dessert, soft chewy cookies

Find it online: https://breezybake.com/best-easy-eggnog-snickerdoodle-cookies-recipe/