Eggnog Snickerdoodles – Chewy, Spiced Holiday Cookie Recipe
Eggnog Snickerdoodles are chewy, spiced cookies rolled in nutmeg sugar. A holiday classic with a Mexican twist, perfect for gift boxes or warm treats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup butter, softened
2 1/3 cups sugar, divided
1 egg
1 teaspoon vanilla or rum extract
1 cup eggnog
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon ground nutmeg
1/3 cup sugar (for rolling)
1/2 teaspoon ground nutmeg (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or leave ungreased.
2. Cream butter and 2 cups sugar in a large bowl until fluffy.
3. Beat in egg and vanilla or rum extract.
4. In a separate bowl, sift flour, cream of tartar, baking soda, and salt.
5. Gradually add dry ingredients to butter mixture, alternating with eggnog. Mix until dough is thick and slightly sticky.
6. In a small bowl, mix 1/3 cup sugar and 1/2 tsp nutmeg for rolling.
7. Shape dough into tablespoon-sized balls. Roll each in sugar-nutmeg mix.
8. Place cookies 2 inches apart on sheets. Bake for 8–10 minutes until edges set and tops begin to crack.
9. Cool on sheets 3 minutes, then transfer to a rack.
Notes
Don’t overbake—remove while centers are still soft for best texture.
You can freeze unbaked dough balls and bake from frozen.
Try a drizzle of white chocolate or serve with warm café de olla.
Find it online: https://www.claricerecipes.com/eggnog-snickerdoodles/