These Eggnog Snickerdoodle Cookies are a festive treat that combines the classic flavors of snickerdoodle cookies with the warm, creamy taste of eggnog. They’re soft, chewy, and sprinkled with sweet cinnamon sugar!
Making these cookies fills your kitchen with a cozy, holiday spirit. I can’t resist the smell; it’s like a warm hug! Enjoy them fresh out of the oven with a cup of hot cocoa—so delightful!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. I’ve had success with brands that contain a mix of rice flour and tapioca starch!
Unsalted Butter: Softened butter ensures a creamy texture. If you’re out of unsalted butter, you can use salted butter; just reduce the added salt slightly. Personally, I love the rich flavor of grass-fed butter for added creaminess.
Eggnog: This is what makes these cookies festive! If you don’t have eggnog, feel free to substitute milk or a non-dairy milk with a pinch of nutmeg and vanilla for similar flavors.
Spices (Cinnamon & Nutmeg): Freshly grated nutmeg gives a brighter flavor than the pre-ground kind! However, if you only have ground nutmeg, it works too. For a twist, try adding a pinch of ground clove or ginger.
How Can I Get My Cookies to Bake Evenly?
Getting cookies to bake evenly can be a bit tricky. Here are some tips to help you achieve that perfect bake:
- Make sure your oven is preheated to 350°F (175°C) before baking. An oven thermometer can ensure accuracy.
- Line your baking sheets with parchment paper for better heat distribution. This prevents the bottoms from getting too dark.
- Space your dough balls about 2 inches apart. This gives them room to spread without merging into one cookie.
- Rotate the baking sheets halfway through baking. This helps if your oven has hot spots where some cookies may bake faster than others.
How to Make Eggnog Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup eggnog
- 1 tsp vanilla extract
For Rolling:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and 10-12 minutes of baking time. After that, you’ll want to let them cool for a bit. So, in total, you’ll need around 30 minutes to enjoy your homemade Eggnog Snickerdoodle Cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk them together and set the bowl aside.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer to cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat them together for about 2-3 minutes until the mixture is light and fluffy.
4. Add Eggs and Flavors:
Next, add the large eggs one at a time, mixing well after each addition. Then, pour in the eggnog and vanilla extract, stirring until everything is combined.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture, mixing gently until just combined. Avoid over-mixing to keep your cookies soft!
6. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together 1/2 cup of granulated sugar and 1 tsp of ground cinnamon. This will be used to roll your cookie dough balls in for that delicious flavor.
7. Form the Cookie Dough Balls:
Using a cookie scoop or a tablespoon, portion out the dough and roll it into balls. Then, roll each ball in the cinnamon-sugar mixture until they are completely coated.
8. Place on Baking Sheets:
Arrange the dough balls on the prepared baking sheets, making sure to leave about 2 inches of space between them. They will spread while baking, so give them some room!
9. Bake the Cookies:
Pop the baking sheets into your preheated oven and let them bake for 10-12 minutes. You’ll know they’re done when the edges are lightly golden and the centers are set but still soft.
10. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheets for 5 minutes. Then carefully transfer them to a wire rack to cool completely. Now they’re ready to enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that the texture may be denser. To maintain a lighter cookie, consider using 50% whole wheat flour and 50% all-purpose flour. You may also need to add a tablespoon or two of extra liquid to the dough, as whole wheat flour absorbs more moisture.
What If I Don’t Have Eggnog?
No worries! You can substitute the eggnog with a mixture of milk (or non-dairy milk) and a bit of vanilla extract, along with a dash of nutmeg to replicate the flavor. For every 1/4 cup of eggnog needed, use 1/4 cup milk and add 1/4 tsp vanilla extract and a pinch of nutmeg.
Can I Freeze These Cookies for Later?
Absolutely! You can freeze both the dough and the baked cookies. To freeze the dough, roll it into balls, place them on a baking sheet until firm, then transfer them to an airtight container or freezer bag. To bake from frozen, simply add a couple of extra minutes to the baking time. For baked cookies, store them in an airtight container in the freezer for up to 3 months. Thaw them at room temperature before enjoying!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher longer, you can place a slice of bread in the container, which helps maintain moisture. Just be sure to use the bread as it’s a great way to keep cookies soft!
