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Cozy Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

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These soft, buttery snickerdoodle cookies are infused with creamy eggnog and warm spices, creating the perfect holiday treat. Quick and easy to make, they’re a crowd-pleaser for cookie swaps and cozy nights by the fire.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • ⅓ cup (80ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • For the coating: ¼ cup (50g) granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in 1 large egg, ⅓ cup eggnog, and 1 teaspoon vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring by hand until just combined. The dough should be soft and slightly sticky.
  6. In a small bowl, whisk together ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg for the coating.
  7. Using a cookie scoop or two spoons, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a ball, then roll in the cinnamon-sugar coating until fully covered. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake one sheet at a time for 9-11 minutes, until edges are set and lightly golden but centers still look soft and puffy.
  9. Let cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Use full-fat eggnog for best results. Don’t skip cream of tartar—it gives snickerdoodles their signature tangy flavor and soft texture. For perfectly soft centers, pull cookies out when edges are set but centers still look slightly underdone. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, easy cookie recipe, Christmas cookies, snickerdoodle recipe

Find it online: https://platebelle.com/cozy-eggnog-snickerdoodle-cookies-easy-holiday-recipe/