Go Back
Eggnog Snickerdoodles are like a cross between your favorite snickerdoodle recipe with a big glass of eggnog. It's a sugary sweet holiday cookie to enjoy this winter!
Print Recipe
No ratings yet

Eggnog Snickerdoodles

Eggnog Snickerdoodles are like a cross between your favorite snickerdoodle recipe with a big glass of eggnog.
Author: Jill

Ingredients

Cookie Ingredients:

  • 1 C Unsalted butter softened
  • 1 C Granulated sugar
  • 1/2 C Light brown sugar
  • 1 Large egg
  • 1 1/2 TSP vanilla extract
  • 1/2 TSP Salt
  • 1 TSP Cinnamon
  • 1/2 TSP Nutmeg
  • 2 TSP Baking powder
  • 1 TSP Cream of tartar
  • 3 C All purpose flour
  • 1/4 C Eggnog

Toppings:

  • 1/3 C Granulated sugar
  • 1/4 TSP Nutmeg
  • 3/4 TSP Cinnamon

Instructions

  • In a large bowl or stand mixer, cream together butter and sugars.
  • Beat until light and fluffy.
  • Mix in egg, followed by vanilla.
  • Scrape bowl as needed.
  • Mix in salt, spices, baking powder and cream of tartar.
  • Add one cup of flour at a time, increasing speed after each addition.
  • Lastly, slowly add in eggnog, mixing until just combined and no streaks remain.
  • Chill dough for 1-2 hours or until dough is firm but manageable.
  • Preheat oven to 350°F.
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Set aside.
  • In a small bowl, combine sugar, nutmeg and cinnamon.
  • Using a small cookie scoop, scoop slightly heaping balls of dough.
  • Shape into smooth 1-inch balls.
  • Roll each dough ball into sugar mixture.
  • Space 2-inches apart on prepared baking sheet.
  • Bake for 12-14 minutes.
  • Transfer cookies to a wire rack to cool completely.
  • Store cookies in an airtight container.