Imagine a cozy kitchen filled with the warm, spicy aroma of cinnamon and nutmeg, mingling with the sweet scent of vanilla and eggnog.
Picture the soft, golden-brown cookies, slightly crisp on the edges yet delightfully chewy in the center, offering a comforting bite that embodies the festive spirit of the holiday season.
These Eggnog Snickerdoodle Cookies hold a special place in my heart; they remind me of the winter I spent with family, turning a snowy day into a memorable baking adventure.
These cookies are perfect for busy weeknights when you want to indulge in a quick, delightful treat or for Sunday suppers where a comforting dessert rounds off the evening beautifully.
I recall one afternoon when unexpected guests arrived, and these cookies saved the day with their effortless charm and crowd-pleasing flavor.
Ready to bring a little holiday magic to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of cinnamon and nutmeg.
- Freezes beautifully, allowing you to enjoy them anytime.
- Uses pantry staples for a convenient and easy dessert.
- Offers a festive twist with the addition of creamy eggnog.
- Bakes quickly, making it ideal for last-minute gatherings.
Ingredients
- 2 1/4 cups all-purpose flour — choose a trusted brand.
- 1/2 teaspoon baking soda — verify it’s fresh.
- 1/2 teaspoon cream of tartar — check for clumps.
- 1/2 teaspoon salt — use non-iodized if possible.
- 1 teaspoon ground cinnamon — opt for organic.
- 1/2 teaspoon ground nutmeg — freshly ground is best.
- 1/2 cup unsalted butter, softened — don’t melt.
- 1/2 cup granulated sugar — fine grain preferred.
- 1/2 cup packed light brown sugar — confirm it’s fresh.
- 1 large egg — room temperature.
- 1 teaspoon vanilla extract — pure extract recommended.
- 1/2 cup eggnog — homemade or high-quality store-bought.
- 1/4 cup granulated sugar — for rolling; fine grain preferred.
- 1 teaspoon ground cinnamon — for rolling; opt for organic.
Step-by-Step Method
Preheat the oven to 350°F (175°C). Gather all ingredients and equipment, making sure you have everything on hand before starting. This preparation step is essential for a smooth baking process. Use measuring cups and spoons for accuracy.
Whisk Dry Ingredients
In a mixing bowl, whisk together flour, baking soda, cream of tartar, salt, one teaspoon of cinnamon, and nutmeg. Blend these dry ingredients thoroughly to guarantee the baking soda and cream of tartar are evenly distributed throughout the flour mixture.
Cream Butter & Sugars
In a separate bowl, cream together softened butter, 1/2 cup of granulated sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy. This process incorporates air, which will help the cookies achieve a tender texture.
Incorporate Egg & Vanilla
Add the egg and vanilla extract to the creamed butter mixture. Mix well until fully combined. The egg acts as a binding agent, while the vanilla adds flavor depth to the cookies.
Alternate Eggnog & Dry Mix
Gradually add eggnog and the dry ingredients to the butter mixture, alternating between the two. Mix until just combined. Avoid over-mixing to prevent tough cookies. The eggnog adds a subtle holiday flavor and moisture to the dough.
Chill the Dough
Chill the dough in the refrigerator for 30 minutes. This step is vital to prevent the cookies from spreading too much during baking. Cooling the dough allows the butter to firm up, guaranteeing a better texture.
Prepare Baking Sheet
Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier. Arrange the prepared dough balls on the sheet with enough space between them to expand while baking.
Mix Cinnamon-Sugar Coating
In a small bowl, combine 1/4 cup of granulated sugar with one teaspoon of cinnamon. Stir until the cinnamon is evenly distributed. This mixture will provide the cookies with their signature snickerdoodle coating.
Roll & Coat Dough Balls
Scoop tablespoon-sized amounts of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture, ensuring an even coating. This step enhances the flavor and texture of the cookies.
Bake & Cool
Place the coated dough balls on the prepared baking sheet, spacing them about two inches apart. Bake in the preheated oven for 10 minutes or until the edges are set.
Allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Ingredient Swaps
- For a dairy-free version, substitute the unsalted butter with a plant-based butter alternative and use a dairy-free eggnog.
- If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar to help achieve similar results in the cookie texture.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum.
You Must Know
1. Preheat the Oven: Always preheat your oven to 350°F (175°C) before starting to guarantee even baking and the right cookie texture.
2. Soften Butter: Use softened, not melted, butter for the cookie dough to achieve the perfect light and fluffy texture.
This helps incorporate air into the dough.
3. Chill the Dough: Chill the cookie dough in the refrigerator for at least 30 minutes to prevent the cookies from spreading too much in the oven.
4. Roll in Cinnamon-Sugar: Roll each dough ball thoroughly in the cinnamon-sugar mixture to create the classic snickerdoodle coating and add extra flavor.
5. Space Dough Balls: Place the coated dough balls about 2 inches apart on the baking sheet to allow room for spreading during baking and guarantee even cooking.
Serving Tips
- Serve with a warm cup of eggnog for a cozy holiday treat.
- Pair with hot chocolate for a festive dessert combination.
- Arrange cookies on a decorative platter for a holiday-themed presentation.
Storage & Make-Ahead
Eggnog Snickerdoodle Cookies can be stored in an airtight container in the fridge for up to one week. They maintain their freshness.
For make-ahead convenience, the dough can be frozen for up to three months. Thaw in the fridge before baking to guarantee ideal texture and flavor.
Reheating
To gently reheat Eggnog Snickerdoodle Cookies, use a microwave for 10-15 seconds.
Alternatively, you can use an oven at 300°F (150°C) for 5 minutes.
Another option is to use a stovetop with low heat briefly.
Holiday Traditions and Celebrations
As the festive season draws near, I can’t help but think about how traditions shape our celebrations and fill our homes with warmth and joy.
Every year, I look forward to creating cherished memories with loved ones.
Here are three of my favorite holiday traditions:
- Baking Cookies Together: There’s something magical about the aroma of Eggnog Snickerdoodle Cookies wafting through the house, bringing everyone together in the kitchen.
- Decorating the Tree: We gather around the tree, each ornament a story, each light a sparkle of joy, transforming our living room into a wonderland.
- Singing Carols: Our voices blend in harmony, echoing the spirit of the season as we sing our favorite carols, filling the air with music and laughter.
These moments remind me of the true essence of the holidays.
Final Thoughts
Why not give these delightful Eggnog Snickerdoodle Cookies a try and add a festive twist to your dessert table?
Feel free to tweak the recipe to suit your taste, perhaps with an extra dash of nutmeg or a hint more eggnog for added richness!
Frequently Asked Questions
Can I Use a Hand Mixer Instead of an Electric Mixer?
Absolutely, you can use a hand mixer instead of an electric one. I’ve done it myself! It might take a bit more effort, but the result is still delightful. Just keep mixing until everything’s well combined. Enjoy!
Is There a Vegan Alternative for Eggnog in This Recipe?
Absolutely, you can swap the eggnog with a vegan alternative like almond or coconut milk with a dash of nutmeg and cinnamon. I’ve tried it, and it keeps the cozy, festive flavor beautifully intact.
Can These Cookies Be Frozen for Later Use?
Yes, you can freeze these cookies! I always let them cool completely, then arrange them in a single layer on a baking sheet. Once frozen, I transfer them to an airtight container. They taste fresh when thawed!
How Can I Make These Cookies Gluten-Free?
I’ll guide you through making these gluten-free. Swap the all-purpose flour with a gluten-free blend, ensuring it includes xanthan gum. You’ll still savor the same delightful texture and flavors, just without the gluten. Enjoy baking!
Is It Possible to Substitute Nutmeg With Another Spice?
You can substitute nutmeg with allspice or mace for a similar warm, aromatic touch. Each offers its own unique charm, enhancing the flavor profile beautifully. I’ve tried this switch, and it’s truly delightful!
Eggnog Snickerdoodle Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Wire rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup eggnog
- 1/4 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, baking soda, cream of tartar, salt, 1 teaspoon cinnamon, and nutmeg.
- In a separate bowl, beat butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix well.
- Gradually add eggnog, alternating with the dry ingredients, mixing until just combined.
- Chill the dough in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper.
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon.
- Scoop tablespoon-sized amounts of dough and roll into balls.
- Roll each dough ball in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven for 10 minutes or until edges are set.
- Allow cookies to cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
Notes
