Hey y’all! If you’re looking for a cookie that brings all the warmth and joy of the holiday season, then you’ve found it with these Eggnog Snickerdoodle Cookies! Combining the creamy richness of eggnog with the classic cinnamon and sugar coating of snickerdoodles, these cookies are perfect for any festive occasion. Whether you’re hosting a holiday party or just enjoying a cozy night in, this recipe is sure to become a new favorite. Let’s get cooking!
Why You’ll Love This Recipe
- Enjoy the perfect blend of sweet eggnog and spicy cinnamon in every bite.
- These cookies have a soft and chewy texture, ideal for snickerdoodle fans.
- Perfect for holiday gatherings, they add a festive touch to any dessert spread.
- Easy to make with simple ingredients you likely already have on hand.
- Offers a unique twist to traditional snickerdoodles that’s bound to impress!
Ingredients for Eggnog Snickerdoodle Cookies
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon-sugar mixture (for rolling)
Directions to Make Eggnog Snickerdoodle Cookies
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients
Beat in the eggs one at a time, then stir in the eggnog and vanilla extract until well combined.
5. Combine and Chill the Dough
Gradually mix in the dry ingredients until a dough forms. Chill the dough in the refrigerator for at least 30 minutes.
6. Roll and Coat
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake to Perfection
Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
Notes
- Chilling the dough is crucial for easier handling and a better cookie texture. Learn more about chilling cookie dough.
- If you prefer a less sweet option, reduce the sugar in the coating mix.
Variations
- Spiced Rum Snickerdoodles: Add a splash of spiced rum to the dough for an adult twist.
- White Chocolate Drizzle: Melt some white chocolate and drizzle over the cooled cookies for extra sweetness.
- Pecan Crunch: Mix in some chopped pecans for added texture.
Required Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Whisk
- Measuring cups and spoons
Storage Instructions
Store the Eggnog Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze them for up to 3 months.
Suggested Pairings
Enjoy these cookies with a warm cup of eggnog, hot chocolate, or a scoop of vanilla ice cream for an indulgent treat.
Pro Tips
- Use room temperature eggs for better mixing and smoother dough. Learn why this matters.
- For perfectly shaped cookies, use a cookie scoop to form the dough balls.
- Don’t over-bake; the cookies should be soft in the center for the best texture.
FAQ
- Can I make these cookies in advance? Yes, you can prepare the dough in advance and refrigerate it for up to 48 hours before baking.
- What if I don’t have eggnog? You can substitute with milk and a pinch of nutmeg for a similar flavor.
- How can I make these cookies gluten-free? Use a gluten-free flour blend in place of all-purpose flour, ensuring it contains xanthan gum.