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Guest-Favorite Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

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These eggnog snickerdoodle cookies combine classic snickerdoodle tang with rich, creamy eggnog flavor for a tender, bakery-worthy holiday treat. Perfect for crowds and make-ahead friendly, they’re guaranteed to be a conversation starter at any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar, divided (1 cup for dough, ½ cup for coating)
  • ½ cup full-fat eggnog
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 2¾ cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt or table salt
  • 2 tablespoons ground cinnamon (for coating)
  • 1 teaspoon ground nutmeg (for coating)

Instructions

  1. Cream the butter and 1 cup of granulated sugar together in a large bowl until light and fluffy, about 5 minutes. Scrape down the sides halfway through.
  2. Beat in the eggnog, egg, vanilla extract, and rum extract until well combined, about 2 minutes. The mixture may look slightly curdled.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until no lumps remain, about 2 minutes.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix. The dough will be soft and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (non-negotiable).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. In a shallow bowl, mix the remaining ½ cup sugar with the cinnamon and nutmeg for the coating.
  8. Scoop rounded tablespoons of dough (about 1½ tablespoons each) and roll into balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
  9. Place dough balls 2 inches apart on prepared baking sheets.
  10. Bake one sheet at a time for 10-12 minutes, until puffed and slightly cracked on top with golden edges. Centers should still be soft.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 2 hours—skipping this results in flat cookies. Use room temperature ingredients for best results. For extra sparkle, double-coat the dough balls in the cinnamon-sugar mixture. Store in an airtight container with a slice of bread to keep cookies soft for up to 5 days.

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, Christmas cookies, snickerdoodle recipe, eggnog dessert, easy holiday baking

Find it online: https://flurpchef.com/guest-favorite-eggnog-snickerdoodle-cookies-easy-holiday-recipe/