Print

Cozy Eggnog Snickerdoodle Cookies: Easy 20-Min Recipe

Eggnog Snickerdoodle Cookies - featured image
Print Recipe

These cozy eggnog snickerdoodle cookies are soft, chewy, and filled with warm holiday spices. Ready in under 20 minutes, they bring the comfort of a beloved bakery recipe right into your kitchen.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup eggnog (full-fat recommended)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Bloom the spices: In a small skillet over medium heat, melt 2 tablespoons of the butter. Add the nutmeg, cinnamon, and cloves. Stir constantly for about 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. Cream the butter and sugars: In a large mixing bowl, beat the remaining softened butter with the granulated sugar and brown sugar on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl.
  4. Add the wet ingredients: Beat in the egg, eggnog, vanilla extract, and the cooled spice-butter mixture. Mix on low speed until just combined.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Chill the dough (optional but recommended): If time allows, refrigerate the dough for 15 minutes for thicker, chewier cookies.
  8. Make the coating: In a small bowl, mix together the 1/4 cup sugar, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg.
  9. Scoop and roll: Using a cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  10. Bake: Bake one sheet at a time for 9 to 11 minutes. The cookies should look puffed and slightly cracked on top, with edges just starting to turn golden. For soft cookies, pull at 9 minutes; for crisper edges, go to 11 minutes.
  11. Cool: Let the cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use full-fat eggnog and room temperature ingredients. Blooming the spices in butter enhances their flavor. Chilling the dough for 15 minutes helps prevent spreading. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, easy holiday cookies, 20-minute cookies, Christmas cookies, snickerdoodle recipe

Find it online: https://perkypan.com/cozy-eggnog-snickerdoodle-cookies-easy-20-min-recipe/