Description
Soft, chewy, and full of holiday flavor, these eggnog snickerdoodles are easy to make and perfect for festive celebrations.
Ingredients
2 ¾ cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon (1 tsp for dough, 1 tsp for rolling)
¼ tsp ground nutmeg (optional, for warm holiday flavor)
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar (½ cup for rolling)
2 large eggs, room temperature
1 tsp vanilla extract
½ cup eggnog, full-fat preferred
Instructions
Preheat Oven & Prep Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter with ¾ cup of sugar until light and fluffy, about 3 minutes.
Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Mix in Eggnog: Gradually add the eggnog, mixing until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, 1 tsp cinnamon, and nutmeg. Gradually fold into wet ingredients until just combined. Do not overmix.
Shape Dough Balls: Using a tablespoon or cookie scoop, portion dough into balls. Roll each ball between your palms until smooth.
Coat in Cinnamon Sugar: Mix ½ cup sugar with 1 tsp cinnamon in a shallow bowl. Roll each dough ball in the mixture until fully coated.
Place on Baking Sheet: Arrange dough balls 2 inches apart on the prepared baking sheet. Optionally, slightly flatten each ball for even baking.
Bake: Bake for 10–12 minutes, or until edges are set but centers remain slightly soft.
Cool: Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Optional Decoration: Drizzle with icing or sprinkle extra cinnamon sugar for a festive touch.
- Prep Time: 15 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 24 cookies