Eggnog Snickerdoodle Cookie Recipe
Get ready to sweeten your holidays with this Eggnog Snickerdoodle Cookie Recipe! Packed with warm spices, a chewy texture, and a festive twist, they’re impossible to resist. Perfect for your next cookie exchange!
Ingredients
- 1 cup softened butter
- 1 ½ cups sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 4 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cream of tartar
For Glaze:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well combined.
- Beat in the egg and vanilla extract.
- In a separate large bowl, thoroughly mix together the flour, cream of tartar, baking soda, and kosher salt.
- Gradually add the flour mixture and eggnog to the creamed butter mixture, alternating between the two. Mix until well combined.
- In a large plate, mix together ⅓ cup sugar, ground nutmeg, and cinnamon for rolling the cookies.
- Scoop rounded tablespoons of dough and roll them in the sugar and spice mixture until coated.
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 11 minutes, or until the cookies are set and begin to show slight cracks on the surface.
- Remove the cookies from the oven and let them cool completely on a wire rack.
- Optional glaze: In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add another tablespoon of milk.
- Pour the glaze into a small zip-top bag and cut a small tip off one corner. Squeeze the glaze onto the cooled cookies in a decorative pattern.
- Allow the glaze to harden for about 20 minutes.
- Enjoy these delightful eggnog snickerdoodle cookies!
Video
Notes
- Don’t skip the cream of tartar—it gives snickerdoodles that tangy kick and keeps them soft and chewy.
- Use a cookie scoop to keep your cookies the same size and bake evenly.
- Wait until the cookies are completely cool before glazing—trust me, this keeps the glaze from melting everywhere.
Nutrition
Calories: 141kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 107mgPotassium: 39mgFiber: 0.3gSugar: 15gVitamin A: 136IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
