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Eggnog Snickerdoodle Cookies

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This twist on the traditional snickerdoodle cookie incorporates the flavors of classic eggnog—cinnamon, nutmeg, and a creamy vanilla finish—perfect for the holiday season.

Ingredients

Scale
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup eggnog
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon (for rolling)
  • ¼ cup granulated sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Beat in the egg, then add the eggnog and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  6. In a small bowl, combine the tablespoon of ground cinnamon with the ¼ cup of granulated sugar for rolling.
  7. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat thoroughly.
  8. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart, as they will spread while baking.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Keywords: Eggnog snickerdoodle cookies, Christmas eggnog cookies

Find it online: https://dinnerideasforyou.com/eggnog-snickerdoodle-cookies/