Eggnog Snickerdoodle Cookies
I love baking with seasonal flavors, and eggnog has been a holiday favorite of mine for years. I might be mildly obsessed with eggnog, y’all. When I realized that I could combine eggnog with snickerdoodles, it was game over for me. The result? These Eggnog Snickerdoodle Cookies! Soft, fluffy, and filled with festive spice, they quickly became a go-to for Christmas cookie trays.
The cookies have the perfect balance of cinnamon and nutmeg, with the creamy, comforting richness of eggnog running through each bite. The dough is soft but sturdy enough to hold up to the cinnamon-sugar coating that gives them a nice, sugary crunch. As they bake, your kitchen will smell like a cozy winter evening, with hints of spice and vanilla filling the air.
Making these cookies is surprisingly easy, even if you're new to baking. You simply mix the dough, roll it in sugar, and bake. The trick is in the balance—don’t overmix the dough or the texture can change. Once they bake up golden brown, you’ll just need to let them cool slightly before enjoying them with a cup of hot cocoa. If you’ve never made snickerdoodles before, this is a great introduction, and if you’re a pro, you’ll love the festive twist!
So go ahead—grab your ingredients and make these cookies for your holiday celebrations. They're quick, they’re easy, and they’ll disappear fast. Plus, who doesn’t love a cookie that’s festive without being over-the-top? Give them a try and share them with family, friends, or just yourself (no judgment here!). Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for Christmas cookies? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Eggnog Snickerdoodle Cookies:
Salted Butter
Granulated Sugar
Large Egg
Vanilla Extract
Almond Extract
Baking Soda
Cream of Tartar
Salt
Eggnog
All Purpose Flour
Ground Nutmeg
Ground Cinnamon
Powdered Sugar (for rolling)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Butter: You can substitute salted butter with unsalted butter, but make sure to add an additional pinch of salt.
Eggnog: If you don’t have eggnog, you can use a combination of milk and a little bit of ground cinnamon and nutmeg to mimic the flavor.
Eggnog flavor: If you want to skip eggnog but keep the flavor, try adding vanilla extract and a small amount of milk with the spices (nutmeg, cinnamon) for a similar vibe.
Almond Extract: Can be replaced with vanilla extract if preferred, though the flavor profile will change slightly.
What Tools Do You Need to Bake Eggnog Snickerdoodle Cookies?
Step-by-Step Instructions for Baking Eggnog Snickerdoodle Cookies:
To make these cookies, start by preheating the oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, combine room-temperature butter and granulated sugar. Mix on high using an electric hand mixer until the mixture is light and fluffy. Then, add the egg, vanilla, and almond extract, mixing on low speed until incorporated.
Next, mix in the baking soda, cream of tartar, and salt. After that, stir in the eggnog until fully combined. Gradually add in the flour, stirring by hand until fully incorporated. Once the dough is ready, scoop out 12 equally-sized portions and roll each one into a ball. Mix cinnamon, nutmeg, and the remaining sugar in a small bowl, and roll each dough ball in the sugar mixture.
Place the cookies on the prepared baking sheet, leaving some space between them. Bake for 10-12 minutes, until the bottoms are golden and the centers are soft. After removing from the oven, allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack.
FAQs About Making Homemade Eggnog:
How do I make homemade eggnog for this recipe? You can easily make eggnog at home by combining milk, cream, sugar, eggs, and spices such as cinnamon, nutmeg, and vanilla. Heat until it thickens, then chill. It's a great way to enjoy fresh eggnog with a custom flavor!
How to Make Sure Your Cookies Come Out Soft:
To ensure your eggnog snickerdoodle cookies are soft, don't overmix the dough once you add the flour. Overmixing can cause the cookies to be dense. Also, be careful not to overbake—take the cookies out of the oven when the centers are still soft to preserve that fluffy texture.
How to Store Your Baked Cookies:
Once your cookies have cooled completely, store them in an airtight container at room temperature for up to a week. To freeze, place the cookies in an airtight container or freezer bag, and they’ll keep for about 3 months. Just make sure they’re fully cooled before freezing to avoid condensation that can affect texture.
Recipe for Eggnog Snickerdoodle Cookies:
Eggnog Snickerdoodle Cookies
Ingredients
Instructions
- Preheat your oven to 350 degrees F.
- Into a large mixing bowl, place your room temperature butter and granulated sugar. Using an electric hand mixer, mix on high until the butter and sugar and light and fluffy, with no lumps of butter left.
- Once mixed, add in your egg and vanilla extract and mix on low speed until the egg is incorporated. (Do not over mix, as this will change the texture of the cookies by allowing to much air into the dough).
- Next, add in your baking soda, cream of tartar, and salt and mix to combine.
- Once combined, add in your eggnog and mix well to combine.
- Once all of the ingredients have been mixed, add in your flour and, using a wooden spoon, stir by hand until the flour has been well incorporated and the dough has come together fully.
- After your dough has been mixed, line a baking sheet with parchment paper and scoop 12 equally sized cookies onto it.
- Once your cookies have been scooped, mix together your 1/4 cup sugar, nutmeg, and cinnamon, and roll each cookie in the sugar mixture. Place each cookie back onto your cookie sheet.
- Place your cookies into the oven and bake them for 10-12 minutes until the bottoms are golden brown and the centers are still soft and fluffy.
- Once the cookies have baked, remove them from the oven and allow them to cool slightly before transferring them to a cooling rack to finish cooling.
- Serve and enjoy!