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Soft Eggnog Snickerdoodle Cookies: 25-Minute Holiday Classic

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These soft, pillowy snickerdoodle cookies are made with eggnog for a tender crumb and warm holiday flavor. A happy accident turned into a new tradition, these cookies are quick, easy, and perfect for holiday baking.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • ⅓ cup (80ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • For the coating:
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in egg, eggnog, and vanilla extract until just combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
  7. In a small bowl, mix together ¼ cup granulated sugar, 1 tablespoon cinnamon, and ½ teaspoon nutmeg for coating.
  8. Using a 1.5-tablespoon cookie scoop, portion chilled dough into balls. Roll each ball in cinnamon-sugar mixture until fully coated.
  9. Place dough balls on prepared baking sheets, spacing 2 inches apart.
  10. Bake one sheet at a time for 9-11 minutes, until puffed and set around edges but still soft in center.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for at least 30 minutes to prevent spreading. Use full-fat eggnog for best texture. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep cookies soft. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, soft snickerdoodle, holiday cookies, Christmas cookies, eggnog cookies, snickerdoodle recipe

Find it online: https://sparklechew.com/soft-eggnog-snickerdoodle-cookies-25-minute-holiday-classic/