Who doesn’t love a good snickerdoodle cookie? They’re soft, subtly spiced, and perfectly chewy. A really good snickerdoodle is truly one of my favorite cookies. It’s no secret that I’m absolutely OBSESSED with eggnog. Even though I only really indulge during the holiday season, eggnog is one of my most beloved things. It goes in my coffee every morning (try it, you’re welcome), I love eggnog based cocktails, and really all the things flavored like eggnog. So when I sat down to plan out my holiday cookie extravaganza, I knew I would have to add eggnog flair to some snickerdoodles. These turned out so good! The dark rum gives them great flavor and the fresh nutmeg really makes them. Happy baking!
TIPS FOR BAKING EGGNOG SNICKERDOODLE COOKIES
Freshly grated nutmeg is key here! Did you know that pre-ground spices can sit at the grocery store for months on end, slowly losing their flavor? Whole nutmeg lasts forever and a quick grate gives you so much more flavor than the pre-ground stuff.
Be sure to cover your cookies when you chill them so that they don’t dry out!
Cream of tartar is necessary for this recipe. If you’ve never used it before, it is extremely acidic and adds to the leavening. It keeps the cookies from getting too brown, allows them to be fluffy and soft, and breaks down sugar crystals for soft and chewy cookies.
HOW TO STORE EGGNOG SNICKERDOODLE COOKIES
After your cookies have completely cooled, they can be stored in an airtight container for up to 5 days. That is, if there are any left!
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If you love regular snickerdoodle cookies, you are going to die over how good these eggnog snickerdoodle cookies are!
Ingredients
Snickerdoodle Cookies:
- 2 sticks (8 oz) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon dark rum, such as Myer’s
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- pinch of kosher salt
- 1/3 cup eggnog
Sugar Coating:
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about two minutes. You may need to pause the mixer and scrape down the sides of the bowl. Add the rum and vanilla and mix for 10 seconds. Add the eggs and beat until well mixed, about 1 minute. In a separate bowl, whisk together the flour, cream of tartar, baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the mixer and mix on low. Add the eggnog while the dry ingredients are mixing in. Mix until the dough starts to clump together. Using a 2 oz scoop, portion the dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and chill for 1 hour.
- Preheat an oven to 350 degrees f. In a small bowl, whisk together the sugar, cinnamon, and nutmeg. Roll the cookie dough in the sugar mixture until well coated and place on a baking sheet lined with parchment paper. Give the cookies at least 2-3 inches of space as they will spread a bit (you may need two trays). Bake one tray at a time (keeping the other in the fridge) for 15-17 minutes, until the cookies are just barely turning golden brown and are puffy in the middle. Cool on a wire rack. Repeat with the second tray. Cool slightly before serving.
Keywords: baking, cookies, holiday baking
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