Eggnog Snickerdoodle Cookies
Who doesn’t love a good snickerdoodle cookie? They’re soft, subtly spiced, and perfectly chewy. If you love snickerdoodle cookies, you are going to love this version of EGGNOG snickerdoodle cookies. I make eggnog snickerdoodles every single holiday season because they truly are the perfect cookie.
How to make Eggnog snickerdoodle cookies
These cookies couldn’t be easier to make! They start with a pretty standard cookie dough base flavored with a bit of dark rum and eggnog. Once the dough comes together, they’re rolled in cinnamon/nutmeg sugar before baking which just really takes the eggnog flavor to the next level.
Tools needed
Ingredients you’ll need
- Butter. Opt for high-quality butter for all your holiday baking.
- Sugar. This recipe calls for both granulated and brown sugar.
- Dark rum. Dark rum really brings out the eggnog flavor. I use Myer’s brand.
- Eggs. An egg and two yolks act as the binder and reinforce the eggnog flavor.
- Dry ingredients. All-purpose flour, salt, baking powder, and cream of tartar make these cookies tender and soft.
- Eggnog. A bit of eggnog stirred into the dough keeps them moist.
- Fresh nutmeg. This is a must! Don’t use pre-ground nutmeg–grate whole nutmeg fresh for the best flavor.
- Cinnamon. Snickerdoodles aren’t snickerdoodles without being rolled in cinnamon sugar! I add fresh nutmeg to the cinnamon sugar for a true eggnog flavor.
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!
- Chill your cookies for the suggested amount of time before baking. Chilling the dough allows the flavor to really shine and keeps the cookies from spreading too much during baking.
- 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.
Making eggnog snickerdoodle cookies without a stand mixer
You can absolutely make eggnog snickerdoodle cookies without a stand mixer! You can swap in a handheld mixer and use a rubber spatula to fold in the dry ingredients. Make sure to use a large enough mixing bowl so that you don’t spray cookie dough bits all over your kitchen!
That being said, if you bake often, a stand mixer is an excellent investment that will make your life so much easier.
HOW TO STORE EGGNOG SNICKERDOODLE COOKIES
After your cookies have completely cooled, they can be stored in an airtight container at room temperature for up to 5 days. If there are any left, that is! You can also freeze the unbaked cookie dough balls and store them in a sealed container in the freezer for up to 6 months.
More Cookie Recipes to Try
-
Gingerbread Cookie Sandwiches
-
Cranberry White Chocolate Cookie Bars
-
Nutella Linzer Cookies
-
Slice and Bake Chocolate Chunk Shortbread Cookies
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Eggnog Snickerdoodle Cookies
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
- 1 egg at room temperature
- 2 egg yolks 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 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 3-4 minutes. You may need to pause the mixer and scrape down the sides of the bowl. Add the rum and vanilla and mix for 30 seconds.
- Add the eggs and yolks and beat until fluffy, about 2 minutes. 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.
- 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 F. In a small bowl, whisk together the sugar, cinnamon, and nutmeg. Roll the cookie balls in the sugar mixture until well coated and place them 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.
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