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Perfect Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

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These soft, tender snickerdoodle cookies are infused with eggnog and rolled in a cinnamon-nutmeg sugar coating, creating a warm, spiced holiday treat that comes together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar, divided (1 cup for dough, ½ cup for coating)
  • ⅓ cup (80ml) full-fat eggnog
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk
  • For the cinnamon-nutmeg sugar coating:
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ cup (100g) granulated sugar (reserved from above)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and ½ teaspoon of ground nutmeg.
  3. In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the softened butter and 1 cup of granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl once or twice.
  4. Beat in the egg yolk, then the eggnog and vanilla extract on low speed until just combined. The mixture may look slightly curdled.
  5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each addition until just combined. Stop as soon as the flour disappears. Use a rubber spatula to give it a final fold, ensuring no flour is hiding at the bottom.
  6. In a small, shallow bowl, mix together the remaining ½ cup of granulated sugar with the cinnamon and 1 teaspoon of nutmeg until evenly distributed.
  7. Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball between your palms, then roll each ball in the cinnamon-nutmeg sugar until completely coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake the cookies, one sheet at a time, for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look soft and slightly puffy.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For extra crackly tops, gently press down on each dough ball with the bottom of a glass before baking. If your kitchen is warm or the dough feels too soft, chill the scooped dough balls for 15-20 minutes before baking. Use full-fat eggnog for best results. Cream of tartar is essential for the classic snickerdoodle tang and texture.

Nutrition

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

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