EGGNOG SNICKERDOODLES
These eggnog snickerdoodles are the perfect holiday treat with a soft, chewy texture and warm eggnog flavor. Rolled in cinnamon sugar, they bring festive joy and are perfect for sharing with family and friends during the holidays.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup eggnog
- 1 teaspoon vanilla extract
For Rolling:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
Make the Dough:
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg, eggnog, and vanilla extract, and mix until combined. Gradually add the dry ingredients, mixing until a dough forms.
Prepare the Rolling Mixture:
- In a small bowl, mix together the 3 tablespoons of sugar and cinnamon for rolling.
Shape the Cookies:
- Roll the dough into 1-inch balls and then roll them in the cinnamon-sugar mixture until fully coated. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake:
- Bake for 10–12 minutes, or until the edges are set and the tops are cracked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve:
- Enjoy these warm, festive cookies with a cup of hot cocoa or eggnog!
Notes
Make Ahead:
The dough can be prepared ahead and stored in the fridge for up to 2 days. You can also freeze the dough for up to 1 month. When ready to bake, just thaw and proceed with shaping and rolling. Customizing the Flavor:
For an extra twist, add a pinch of nutmeg to the cinnamon-sugar mixture for a spiced finish. You can also swap eggnog for flavored milk like vanilla or almond milk for a lighter version. Serving Suggestions:
These eggnog snickerdoodles are perfect for holiday parties, cookie exchanges, or as a special treat with your morning coffee. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a plant-based butter alternative and use a dairy-free eggnog. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 1 month.
The dough can be prepared ahead and stored in the fridge for up to 2 days. You can also freeze the dough for up to 1 month. When ready to bake, just thaw and proceed with shaping and rolling. Customizing the Flavor:
For an extra twist, add a pinch of nutmeg to the cinnamon-sugar mixture for a spiced finish. You can also swap eggnog for flavored milk like vanilla or almond milk for a lighter version. Serving Suggestions:
These eggnog snickerdoodles are perfect for holiday parties, cookie exchanges, or as a special treat with your morning coffee. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a plant-based butter alternative and use a dairy-free eggnog. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 1 month.