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
To ensure your Eggnog Snickerdoodle Cookies have the best texture, make sure the butter is softened but not melted, and chill the dough for at least 30 minutes as instructed to prevent spreading. If you prefer a stronger eggnog flavor, you can add an extra tablespoon of eggnog, but be cautious as too much liquid will affect the dough's consistency.
Tried this recipe?Let us know how it was!