Eggnog Snickerdoodles
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?!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Eggnog Snickerdoodles
Prep Time40 Minutes
Servings24
Cook Time20 Minutes
Ingredients
FOR THE COOKIE: 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
1 egg
⅓ cup eggnog
½ teaspoon vanilla
FOR THE CINNAMON SUGAR MIXTURE: ½ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
Directions
- 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 roll in cinnamon sugar mixture. 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.
40 minutes
Prep Time
20 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Gold Medal All-Purpose Flour, 5 Pound
$6.49$1.30/lb
McCormick Cream of Tartar, 1.5 Ounce
Deal
$4.99 was $5.89$3.33/oz
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.29$3.04/oz
L&B Ground Nutmeg, 2.1 Ounce
Deal
$7.99 was $8.99$3.80/oz
Morton Salt, 26 Ounce
$2.83$0.11/oz
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
Prairie Farms Holiday Egg Nog, 64 Ounce
Deal
$6.99 was $7.99$0.11/oz
McCormick Imitation Vanilla Extract, 4 Ounce
$5.99$1.50/oz
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.29$3.04/oz
L&B Ground Nutmeg, 2.1 Ounce
Deal
$7.99 was $8.99$3.80/oz
Directions
- 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 roll in cinnamon sugar mixture. 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.