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Perfect Eggnog Snickerdoodle Cookies – Easy Holiday Treat

Eggnog Snickerdoodle Cookies - featured image
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These soft, chewy snickerdoodles are made with eggnog for a subtle custardy richness and warm holiday spices. They come together in under 30 minutes with no chilling required, making them the perfect last-minute treat for cookie swaps, parties, or cozy nights by the fire.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided
  • ¼ cup full-fat eggnog
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides once.
  3. Beat in ¼ cup eggnog, 1 large egg yolk, and 1 teaspoon vanilla extract until combined. The mixture might look slightly curdled—this is normal.
  4. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, whisk together 2 tablespoons ground cinnamon, ½ teaspoon ground nutmeg (if using), and the remaining ½ cup granulated sugar.
  7. Using a 1.5-tablespoon cookie scoop, portion the dough and roll each piece into a ball. Roll each ball generously in the cinnamon sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes, until the edges are set and the centers look slightly puffy and cracked. They will look underdone in the middle—that’s exactly what you want.
  9. Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

For best results, use softened butter (not melted or cold). Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and chewy texture. Rotate baking sheets halfway through for even baking. Pull cookies out when edges are golden and centers are still soft; they will continue to set on the hot baking sheet. Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them extra soft. Freeze baked cookies for up to 3 months, or freeze dough balls for baking straight from frozen (add 2-3 minutes to bake time).

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, easy snickerdoodle recipe, eggnog cookies, Christmas cookies, soft snickerdoodles

Find it online: https://evabake.com/perfect-eggnog-snickerdoodle-cookies-easy-holiday-treat/