Twin Cities food blogger greens & chocolate gives the Snickerdoodle a holiday overhaul with eggnog and an extra dash of nutmeg. So delightful!
Eggnog is one of my favorite holiday flavors, and I love the chance to bake with it. With the flavors of nutmeg and rum, it’s the perfect addition to anything from cake to cinnamon rolls, biscotti and coffee cake. It’s also very simple to make baked goods with eggnog flavor because, in many recipes, you can just replace milk with eggnog. Since I’ve made a handful of eggnog baked goods, I decided I needed to try eggnog cookies! In particular, Eggnog Snickerdoodles.
These cookies have the same chewy texture as a classic Snickerdoodle cookie, and they’re soft and tender throughout the middle, with just a little bit of crisp along the edges. The addition of eggnog and nutmeg in the dough gives them an unmistakable eggnog flavor and, just like traditional Snickerdoodles, they are rolled in sugar before they are baked. While classic Snickerdoodles are rolled in a combination of sugar and cinnamon, I replaced the cinnamon with nutmeg for even more eggnog flavor.
Once you make the dough, I have you chill it for at least 30 minutes. I actually chilled mine overnight both times I tested this recipe, ensuring the dough was chilled throughout. This keeps the dough from spreading too much and makes sure they stay soft and pillowy.
The last step is, of course, baking the cookies. After getting rolled in the sugar and nutmeg mixture, they’re baked for 8 to 9 minutes. They might seem slightly underbaked in the middle, but that is okay! They will set up and remain super soft and chewy — exactly what you want in a Snickerdoodle.
These Eggnog Snickerdoodles would be the perfect addition to a Christmas cookie platter. Who doesn’t love the flavor of eggnog … especially in a cookie?!
Preparation time: 40 minutes (includes time for refrigeration)
Cook time: 20 minutes
2 ¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
⅓ cup brown sugar
⅓ cup eggnog
½ teaspoon vanilla
- In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt.
- In another large bowl, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and beat until well combined.
- Add the eggnog and vanilla, beating until combined.
- Add the flour mixture, beating until combined, scraping down the sides of the bowl as needed.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Form the dough into approximately 1-inch dough balls and place on the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 9 minutes, until slightly golden on the edges but still soft in the middle. Don’t overbake! These might seem slightly underdone in the middle but they will set up.
- Cool and enjoy! Store in an airtight container for up to 1 week, or freeze for 2 to 3 months.