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Light & Lively Eggnog Snickerdoodle Cookies

Light & Lively Eggnog Snickerdoodle Cookies - featured image
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These Light & Lively Eggnog Snickerdoodle Cookies combine the classic cinnamon-sugar snickerdoodle with warm, spiced eggnog flavor. They’re quick to make, soft and pillowy, and perfect for holiday cookie swaps or last-minute gatherings.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (50g) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • ½ cup (120ml) eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cream of tartar, ½ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon, and ¼ teaspoon salt. Set aside.
  3. In a large mixing bowl, cream together ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar with an electric hand mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add ¼ cup vegetable oil and beat on low speed until combined. Then add 1 large egg, ½ cup eggnog, and 1 teaspoon vanilla extract. Beat on medium speed for 1-2 minutes until smooth.
  5. Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed after each addition until just combined. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, whisk together ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and ½ teaspoon ground nutmeg for the coating.
  7. Using a 1.5-tablespoon cookie scoop, scoop portions of dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes, until edges are set and lightly golden but centers still look soft and puffy.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Optional: Sprinkle with extra cinnamon-sugar mixture while still warm for a festive finish.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. Use full-fat eggnog for best texture. If dough is too sticky, chill for 15-20 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, eggnog cookies, snickerdoodle recipe, Christmas cookies, easy cookie recipe

Find it online: https://perkypan.com/light-and-lively-eggnog-snickerdoodle-cookies/