Eggnog Snickerdoodles have officially become my favorite holiday treat, and I can’t wait to share them with you! There’s something so magical about the scent of cinnamon and nutmeg filling the kitchen, especially when it’s combined with that unmistakable creamy, spiced flavor of eggnog. I still remember the first time I tried making these Christmas eggnog snickerdoodle cookies; I was a little nervous they wouldn’t live up to the classic snickerdoodle I loved, but they were an instant hit! The soft, chewy texture with that perfect tangy-sweet coating is just divine. If you’re looking for a truly festive and surprisingly easy eggnog snickerdoodle cookies recipe, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Eggnog Snickerdoodle Cookie Recipe
Get ready to fall in love with these festive treats! They’re more than just cookies; they’re a little bite of holiday magic.
- Incredible Taste: Experience the perfect balance of tangy snickerdoodle and rich, spiced eggnog. These cookies truly capture that warm, comforting snickerdoodle cookies with eggnog flavor.
- Quick Prep Time: With just 15 minutes of prep, you can whip up a batch of these delightful cookies without spending all day in the kitchen.
- Festive Fun: They’re not just delicious; they’re beautiful! The cinnamon-sugar coating makes them look as festive as they taste, perfect for any holiday gathering.
- Family Favorite: Kids and adults alike adore these cookies. The familiar snickerdoodle base with a hint of holiday cheer makes them a crowd-pleaser.
- Budget-Friendly Baking: Using common pantry staples, this recipe is an affordable way to add something special to your holiday baking spread.
- Versatile Treat: Enjoy them with a glass of milk, a cup of coffee, or even a splash of actual eggnog! The unique snickerdoodle cookies with eggnog flavor pair wonderfully with warm drinks.
- Easy to Make: Even if you’re new to baking, this recipe is straightforward and forgiving, ensuring delicious results every time.
Ingredients for Homemade Eggnog Snickerdoodles
Gathering these ingredients is the first step to creating the best homemade eggnog snickerdoodles. The quality of your ingredients really shines through in these delightful eggnog flavored cookies.
- 1 cup (2 sticks) unsalted butter, softened – Using softened butter is key for creaming and achieving a tender cookie texture.
- 1 1/2 cups granulated sugar, plus more for rolling – This sweetens the dough and the extra sugar creates that classic snickerdoodle crust.
- 2 large eggs – Room temperature eggs incorporate better into the batter.
- 1 teaspoon vanilla extract – Enhances all the other flavors.
- 1/4 cup eggnog – This is where the magic happens, infusing that creamy, spiced flavor we love into our cookies!
- 2 1/2 cups all-purpose flour – The base of our cookie dough.
- 1 teaspoon cream of tartar – This gives snickerdoodles their signature tangy flavor and helps with leavening.
- 1/2 teaspoon baking soda – Our primary leavening agent for a good rise.
- 1/4 teaspoon salt – Balances the sweetness and enhances flavors.
- 1 teaspoon ground cinnamon – For the dough, adding warmth.
- 1/4 teaspoon ground nutmeg – A classic spice that pairs perfectly with eggnog.
- Pinch of ground cloves – Adds a subtle depth of spice, essential for that authentic eggnog taste.
How to Make the Best Eggnog Snickerdoodle Recipe
Follow these simple steps to create the most delicious homemade eggnog snickerdoodles. You’ll be amazed at how easy it is to nail how to make eggnog snickerdoodles that taste like the holidays!
- Step 1: Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper for easy cleanup. This ensures your cookies bake evenly and don’t stick.
- Step 2: In a large bowl, grab your softened butter and 1 1/2 cups of granulated sugar. Cream them together using an electric mixer until the mixture is light, fluffy, and pale yellow. This step is crucial for a tender cookie texture.
- Step 3: Beat in the two large eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract and the star of the show – the 1/4 cup of eggnog! The batter will look smooth and smell wonderfully festive.
- Step 4: In a separate, medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and a pinch of ground cloves. This dry ingredient mix ensures all the spices and leaveners are evenly distributed.
- Step 5: Gradually add the dry ingredients to the wet ingredients in the large bowl. Mix on low speed or with a spatula until everything is just combined. Be careful not to overmix; overmixing can lead to tough cookies.
- Step 6: Now, let’s prepare that classic snickerdoodle coating. In a small bowl, combine about 1/2 cup of extra granulated sugar with an additional 1 teaspoon of cinnamon. Stir well until it’s nicely blended. This is what gives our Eggnog Snickerdoodles that signature tangy-sweet crust.
- Step 7: Using a cookie scoop or two spoons, roll the dough into 1-inch balls. Aim for consistent sizing so they bake evenly.
- Step 8: Roll each dough ball generously in the prepared cinnamon-sugar mixture, making sure it’s fully coated.
- Step 9: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each one. They will spread a bit as they bake.
- Step 10: Bake for 9-11 minutes. You’re looking for the edges to be lightly golden brown, while the centers still appear slightly soft and underbaked. They will firm up as they cool. This timing is key for how to make eggnog snickerdoodles that are perfectly chewy.
- Step 11: Let the Eggnog Snickerdoodles cool on the baking sheets for about 5 minutes. This allows them to set up a bit before you move them. Then, carefully transfer them to a wire rack to cool completely. Enjoy these delightful Christmas eggnog snickerdoodle cookies!
Pro Tips for Perfect Eggnog Snickerdoodles
Want to guarantee your homemade eggnog snickerdoodles are absolute perfection? I’ve picked up a few tricks along the way that make all the difference!
- Use quality eggnog: A good, rich eggnog really elevates the flavor of these spiced eggnog snickerdoodle cookies.
- Don’t overmix the dough: Mix until just combined to keep them tender and chewy, not tough.
- Chill the dough if needed: If your dough feels too soft to roll, pop it in the fridge for 15-20 minutes.
- Watch the bake time closely: Pull them out when the edges are set but the centers look slightly soft for that ideal chewy texture.
What’s the secret to perfect Eggnog Snickerdoodles?
The secret is using a good quality, rich eggnog and not overworking the dough. This ensures you get that signature creamy, spiced flavor and a wonderfully tender cookie texture in your spiced eggnog snickerdoodle cookies.
Can I make Eggnog Snickerdoodles ahead of time?
Absolutely! You can prepare the dough, roll it into balls, and coat them in the cinnamon-sugar mixture up to 24 hours in advance. Store them covered in the refrigerator before baking. Just add a couple of extra minutes to the bake time if they’re going straight from the fridge to the oven.
How do I avoid common mistakes with Eggnog Snickerdoodles?
The most common pitfalls are overmixing the dough, which leads to tough cookies, and overbaking, which makes them dry. Always mix until just combined and pull them from the oven when the centers still look a little soft.
Best Ways to Serve Eggnog Snickerdoodle Cookies
These delightful Eggnog Snickerdoodles are more than just a cookie; they’re a festive experience! Imagine serving them warm with a tall glass of cold milk – it’s a classic combination that never fails. For an extra special treat, pair them with a steaming mug of hot chocolate or, of course, a traditional glass of eggnog itself. This holiday eggnog snickerdoodle recipe also makes a beautiful addition to any cookie platter during winter holiday baking. They’re perfect for sharing at parties, family gatherings, or just enjoying a quiet moment by the fireplace.
Nutrition Facts for Eggnog Snickerdoodles
These festive cookies are a delightful treat, perfect for your holiday celebrations. Here’s a breakdown of the nutritional information per cookie, based on the recipe yield:
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Protein: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 12g
- Sodium: 70mg
Nutritional values are estimates and may vary based on specific ingredients used and exact serving size.
How to Store and Reheat Eggnog Snickerdoodles
Properly storing your Eggnog Snickerdoodles ensures they stay wonderfully soft and delicious, making them perfect for your winter holiday baking plans. Once your cookies have completely cooled on a wire rack, transfer them to an airtight container. I like to layer them with parchment paper in between to prevent them from sticking together. They’ll stay fresh at room temperature for about 3 to 4 days. If you think you’ll need them for longer, don’t worry! These cookies freeze beautifully. Wrap them tightly in plastic wrap, then in a layer of foil, and store them in the freezer for up to 3 months. When you’re craving a taste of the holidays, simply thaw them overnight in the refrigerator or gently reheat them in a low oven (around 300°F or 150°C) for a few minutes to bring back that fresh-baked warmth.
Frequently Asked Questions About Eggnog Snickerdoodles
What exactly are Eggnog Snickerdoodles?
Eggnog Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. They combine the familiar tangy, cinnamon-sugar coating with the rich, spiced flavors of eggnog, creating a truly festive and unique cookie experience. They’re essentially a celebration of holiday flavors baked into a chewy, soft cookie format.
Can I use store-bought eggnog for this recipe?
Yes, absolutely! Store-bought eggnog works perfectly for making these homemade eggnog snickerdoodles. Just make sure to use a good quality, rich eggnog for the best flavor. You’ll only need a small amount, so it’s a great way to use up any leftover eggnog from your holiday drinks!
My snickerdoodles spread too much. How can I prevent this?
If your cookies tend to spread too much, it’s often due to the butter being too soft or the dough being too warm. Try chilling your dough for about 20-30 minutes before rolling it into balls. Also, ensure your oven temperature is accurate. A slightly cooler oven can help prevent excessive spreading for these festive cookie recipes.
What makes snickerdoodles different from sugar cookies?
The main differences lie in the leavening agents and the coating. Snickerdoodles typically use cream of tartar and baking soda, which gives them a slightly tangy flavor and chewy texture. They are also rolled in a cinnamon-sugar mixture before baking, a step usually skipped for standard sugar cookies. These eggnog flavored cookies build on that classic snickerdoodle base.
Variations of Eggnog Snickerdoodles You Can Try
Looking to put your own spin on these delightful homemade eggnog snickerdoodles? There are so many fun ways to customize this recipe to fit your needs and preferences. Here are a few ideas to make these festive cookie recipes even more unique!
- Gluten-Free Eggnog Snickerdoodles: Easily make these cookies gluten-free by swapping out the all-purpose flour for a good quality gluten-free baking blend. You might need to adjust the liquid slightly, so keep an eye on the dough consistency.
- Vegan Eggnog Snickerdoodles: For a vegan version, use vegan butter and a vegan egg replacer (like flax eggs or a commercial substitute) instead of butter and eggs. Ensure your eggnog is also dairy-free.
- Spiced-Up Eggnog Cookies: Amp up the spice factor by adding a pinch of ground cardamom or even a tiny bit of finely grated fresh ginger to the dough. This creates even more complex layers of flavor in your eggnog spiced cookies.
- Mini Eggnog Snickerdoodles: Roll the dough into smaller, 1/2-inch balls for bite-sized treats. Reduce the baking time to about 7-9 minutes, watching them closely to prevent overbaking. These are perfect for cookie platters or party favors!
Eggnog Snickerdoodles: 15 Min Magic
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy these delicious Eggnog Snickerdoodles, a festive twist on a classic cookie. Perfect for the holiday season, these soft and chewy cookies capture the rich, spiced flavor of eggnog.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup eggnog
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and eggnog.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine extra granulated sugar with an additional 1 teaspoon of cinnamon for rolling.
- Roll the cookie dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the Eggnog Snickerdoodles cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, add a pinch of ground allspice to the dough.
- Ensure your butter is softened, not melted, for the best cookie texture.
- Store cooled Eggnog Snickerdoodles in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
