Imagine the aroma of warm spices filling your kitchen as golden-brown Eggnog Snickerdoodles bake to perfection, their edges crisp and centers soft and chewy.
The comforting scent of cinnamon and nutmeg blends with the sweet, creamy notes of eggnog, creating an irresistible invitation to indulge.
For me, these cookies are more than just a holiday treat; they’re a reminder of cozy family gatherings, where laughter and joy are shared with every bite.
During a hectic holiday season, these cookies have been my go-to solution for quick and delightful desserts, perfect for busy weeknights or festive Sunday suppers.
Last Christmas, they saved the day when unexpected guests arrived, and I needed a last-minute sweet treat that would impress. These cookies are a proof of the simple pleasures of baking, bringing warmth and happiness to any occasion.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a festive hint of nutmeg and cinnamon.
- Uses pantry staples like flour, sugar, and butter for easy preparation.
- Requires minimal prep time, making it perfect for last-minute baking.
- Offers a chewy texture that complements the rich eggnog taste.
- Freezes beautifully, allowing you to enjoy them throughout the holiday season.
Ingredients
- 2 3/4 cups all-purpose flour — guarantees structure for cookies
- 1 teaspoon cream of tartar — adds tang and chewiness
- 1/2 teaspoon baking soda — helps cookies rise
- 1/4 teaspoon salt — enhances flavor balance
- 1 teaspoon ground nutmeg — provides warm, spiced flavor
- 1 cup unsalted butter softened — for a rich, tender texture
- 1 1/2 cups granulated sugar divided — sweetness and coating
- 1 teaspoon vanilla extract — adds depth of flavor
- 2 large eggs — binds ingredients together
- 1/4 cup eggnog — imparts holiday flavor
- 1 tablespoon ground cinnamon — for classic snickerdoodle coating
Step-by-Step Method
Preheat & Prepare Baking Sheet
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee even baking.
This step guarantees your cookies come out perfectly golden and easy to remove.
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg.
Make sure everything is well combined to guarantee even distribution of leavening agents and spices in your cookies.
Cream Butter & Sugar
In a separate bowl, use an electric mixer to cream the butter and 1 cup of sugar until fluffy.
This process incorporates air, which contributes to the cookies’ light texture.
Add Liquid Ingredients
Add the vanilla extract, eggs, and eggnog to the butter mixture.
Beat until everything is thoroughly combined. The eggnog adds a rich, festive flavor to your cookies.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture.
Mix until just combined to avoid overdeveloping the gluten, which can make the cookies tough.
Prepare Cinnamon-Sugar
In a small bowl, combine the remaining 1/2 cup of sugar with the cinnamon.
This mixture will coat the dough balls, adding a sweet, spicy crust to the cookies.
Roll & Coat Dough
Roll dough into 1-inch balls and coat them in the cinnamon-sugar mixture.
This guarantees each cookie has a perfect layer of sweetness and spice.
Bake Cookies
Place the coated balls on the prepared baking sheet about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden.
Cool & Serve
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps set the cookies’ structure.
Enjoy your Eggnog Snickerdoodles with a glass of eggnog or tea for a delightful holiday treat.
Ingredient Swaps
- For a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy eggnog.
- To make the recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend.
- If cream of tartar is unavailable, use 1 1/2 teaspoons of baking powder instead of both the cream of tartar and baking soda.
You Must Know
- Use fresh nutmeg: For the best flavor, freshly ground nutmeg is recommended. It adds a warm and aromatic touch to your cookies.
- Let dough rest: After mixing the dough, allow it to rest in the refrigerator for about 30 minutes. This helps the flavors meld together and makes the dough easier to handle.
- Measure flour accurately: Spoon flour into your measuring cup and level it off with a knife to avoid packing too much flour, which can lead to dry cookies.
- Monitor baking time: Keep a close eye on the cookies as they bake, as ovens vary. They should be lightly golden at the edges, but still soft in the center when removed.
- Use parchment paper: Lining your baking sheet with parchment paper prevents sticking and guarantees even baking, making cleanup easier too.
Serving Tips
- Serve Eggnog Snickerdoodles on a festive platter with a sprinkle of powdered sugar.
- Pair with a warm glass of spiced eggnog for a cozy holiday experience.
- Arrange cookies in a decorative tin for a thoughtful homemade gift.
- Accompany with a selection of holiday teas for a delightful afternoon treat.
- Present alongside a variety of other holiday cookies for a festive dessert spread.
Storage & Make-Ahead
Eggnog Snickerdoodles can be stored in an airtight container at room temperature for up to one week.
For longer storage, freeze the cookies for up to three months.
To make ahead, prepare the dough and freeze it in balls.
Thaw and bake as needed for fresh cookies anytime.
Reheating
To gently reheat Eggnog Snickerdoodles, use a microwave at low power for 10-15 seconds.
An oven at 300°F for 5 minutes can also be used.
Alternatively, use a stovetop with a covered pan for a few minutes.
Holiday Tradition Significance
As the holiday season approaches, there’s something magical about the aroma of freshly baked cookies wafting through the home.
For me, baking Eggnog Snickerdoodles is more than just a culinary activity—it’s a cherished tradition. I remember as a child, my grandmother and I’d gather in her cozy kitchen, flour dusting our noses, as we mixed the ingredients with care.
The warmth of the oven mirrored the warmth in our hearts, bonding us across generations. Now, as I bake these cookies with my own children, I see the same joy light up their eyes.
It’s in these moments that I feel the true essence of the holidays—a blend of nostalgia, love, and sweet, cinnamon-infused memories.
Final Thoughts
Give these Eggnog Snickerdoodles a try for a festive twist on a classic cookie! Feel free to tweak the amount of nutmeg or cinnamon to suit your taste, and enjoy them with your favorite holiday beverage.
Frequently Asked Questions
Can I Use a Different Type of Sugar for Coating?
Absolutely, you can use different sugar for coating! I’ve tried using brown sugar for a richer flavor, and it worked wonders. It added a caramel-like note that was simply irresistible. Give it a shot and enjoy!
Is It Possible to Make These Cookies Gluten-Free?
Sure, I’ve experimented with gluten-free versions by swapping all-purpose flour for a gluten-free blend. I remember the first bite—delightfully chewy, just like the original. Don’t forget to check your other ingredients for hidden gluten!
How Do I Prevent the Cookies From Spreading Too Much?
I chill the dough for at least 30 minutes to prevent excessive spreading. It’s a trick I learned from my grandmother, who always said, “Cold dough, happy cookies!” This simple step gives beautifully shaped, delicious treats.
Can I Substitute a Different Spice for Nutmeg?
Absolutely, you can swap nutmeg for cinnamon or allspice. Personally, I’ve tried allspice, and it gives a lovely warmth. Once, I used cinnamon, and it created a comforting, familiar flavor that everyone adored. Give it a try!
What Is the Best Way to Keep Cookies Fresh Longer?
To keep cookies fresh longer, I seal them in an airtight container with a slice of bread. The bread keeps them moist and delicious. Once, I tried it after a holiday bake-off, and it worked wonders!
Eggnog Snickerdoodles
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar divided
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup eggnog
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg.
- In a separate bowl, use an electric mixer to cream the butter and 1 cup of sugar until fluffy.
- Add the vanilla extract, eggs, and eggnog to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the remaining 1/2 cup of sugar with the cinnamon.
- Roll dough into 1-inch balls and coat in the cinnamon-sugar mixture.
- Place the coated balls on the prepared baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
