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The Best Eggnog Snickerdoodle Cookies for Holiday Parties

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These Eggnog Snickerdoodle Cookies are soft, pillowy, and coated in a spiced cinnamon sugar mixture. Perfect for holiday parties, cookie swaps, or any festive gathering, they come together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (optional but recommended)
  • 2 3/4 cups (344g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • For the coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the egg, 1/4 cup eggnog, 1 teaspoon vanilla extract, and 1/2 teaspoon rum extract until combined.
  5. Whisk the dry ingredients: In a separate bowl, whisk together 2 3/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 15 minutes.
  8. Shape the cookies: Using a cookie scoop or two spoons, portion the dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball between your palms until smooth.
  9. Coat in sugar: Roll each dough ball in the cinnamon sugar mixture until completely coated. Place them on the prepared baking sheets about 2 inches apart.
  10. Bake: Bake one sheet at a time for 9-11 minutes. The cookies should look puffed, set around the edges, and slightly cracked on top.
  11. Cool: Let the cookies rest on the baking sheet for 3 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not skip the 15-minute chill to prevent spreading. If cookies spread too much, chill shaped dough balls for 10 minutes before baking. 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. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, snickerdoodle recipe, eggnog cookies, Christmas cookies, cookie swap

Find it online: https://breezybake.com/the-best-eggnog-snickerdoodle-cookies-for-holiday-parties/