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Fluffy Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

Eggnog Snickerdoodle Cookies - featured image
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These soft, fluffy snickerdoodle cookies are infused with rich eggnog and coated in a cinnamon-sugar mixture, making them the perfect holiday treat. Quick and easy to make with no chilling required, they’re a crowd-pleaser for cookie swaps and gatherings.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt (fine sea salt)
  • 1 teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (optional)
  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup eggnog (full-fat)
  • ¼ cup 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 salt, 1 teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves (if using). Set aside.
  3. In a large bowl, cream the butter and sugars. Using an electric mixer on medium speed, beat ¾ cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed light brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined. Then, with the mixer on low speed, slowly pour in ½ cup eggnog. Mix until just combined (the batter may look slightly curdled).
  5. Gradually add the dry ingredients. With the mixer on low, add the flour mixture in two additions, mixing until just incorporated. Fold in any remaining streaks of flour with a spatula. The dough will be soft and slightly sticky.
  6. Prepare the cinnamon-sugar coating. In a small bowl, mix together ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and ½ teaspoon ground nutmeg. Set aside.
  7. Shape the cookies. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies should look puffed and set around the edges, but still soft and slightly underdone in the center. For softer cookies, bake for 10 minutes; for firmer, 11-12 minutes.
  9. Cool on the baking sheet for 5 minutes. This allows them to finish setting. After 5 minutes, transfer the cookies to a wire rack to cool completely.

Notes

For extra fluffy cookies, after rolling dough balls in cinnamon-sugar, gently press down the top slightly with your fingers before baking. Use room temperature ingredients for best results. Avoid overmixing the dough. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Can freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://lenatable.com/fluffy-eggnog-snickerdoodle-cookies-easy-holiday-recipe/