Print

Creamy Snickerdoodle Eggnog Cookies

Snickerdoodle eggnog cookies - featured image
Print Recipe

Soft, pillowy snickerdoodle cookies with a creamy eggnog twist and a festive cinnamon-sugar coating. Perfect for Christmas baking, gifting, or cozy nights in.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour, sifted
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup eggnog (homemade or store-bought)
  • 1 teaspoon pure vanilla extract
  • For the Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and ground nutmeg. Set aside.
  3. In another large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, eggnog, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
  6. Optional: Chill the dough for 15-20 minutes in the fridge for extra soft cookies.
  7. In a small bowl, stir together 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
  8. Using a cookie scoop or tablespoon, scoop out 1.5-inch balls of dough (about 1.5 tbsp each). Roll each ball in the cinnamon sugar mixture until well coated.
  9. Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and centers look slightly puffy.
  10. Let cookies sit on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps cookies stay thick and chewy. Use room temperature butter and egg for best results. For extra creamy flavor, drizzle with eggnog glaze (powdered sugar + eggnog). Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: snickerdoodle, eggnog, Christmas cookies, holiday baking, cinnamon sugar, festive dessert, easy cookies, creamy cookies

Find it online: https://tomyumy.com/creamy-snickerdoodle-eggnog-cookies-best-christmas-baking-recipe/