Print

Eggnog Snickerdoodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful cookies combining the warm spiciness of snickerdoodles and the creamy sweetness of eggnog, perfect for the holiday season.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1/4 cup full-fat eggnog
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 1/8 teaspoon ground nutmeg (optional, for coating)

Instructions

  1. Cream the butter and sugars in a large bowl until light and fluffy.
  2. Add the egg and eggnog, mixing until smooth.
  3. Mix the dry ingredients in a separate bowl until well blended.
  4. Combine the wet and dry mixtures, being careful not to overmix.
  5. Prepare the coating by mixing granulated sugar, cinnamon, and nutmeg in a small bowl.
  6. Preheat the oven to 350°F (175°C) and prepare baking sheets.
  7. Shape the dough into balls and roll each in the cinnamon-sugar coating.
  8. Bake for 10 to 12 minutes until edges are set.
  9. Cool on the baking sheet for 5 minutes before moving to a wire rack.

Notes

Store in an airtight container for up to a week, or freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/eggnog-snickerdoodles-2/

Scroll to Top