Eggnog Snickerdoodles
Soft, thick, and lightly crackled, these Eggnog Snickerdoodles are infused with creamy eggnog and warm nutmeg for a perfectly spiced holiday cookie. Ideal for Christmas trays, gifting, or make-ahead baking, they stay tender for days and pair beautifully with coffee or hot cocoa.
Equipment
- baking sheets
- parchment paper
- large mixing bowls
- Electric mixer
- cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/3 cup granulated sugar (for coating)
- 1 large egg
- 1 tsp vanilla extract or rum extract
- 1 cup eggnog
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
- In a large mixing bowl, cream the butter and 2 cups of sugar until light and fluffy.
- Beat in the egg and vanilla (or rum extract) until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Add the dry ingredients to the butter mixture, alternating with the eggnog, mixing just until combined. The dough will be thick and slightly sticky.
- In a small bowl, mix the remaining 1/3 cup sugar with the ground nutmeg.
- Scoop rounded tablespoons of dough, roll into balls, then coat generously in the sugar-nutmeg mixture.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8–10 minutes, until the cookies are just set and lightly cracked on top.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cookies puff in the oven and settle as they cool. Chill the dough 15–20 minutes if sticky. Avoid overbaking to keep centers soft. Use freshly grated nutmeg for deeper flavor, and a cookie scoop for uniform size. Dough can be refrigerated up to 48 hours or frozen for later baking.