Eggnog Cookies (Eggnog Snickerdoodle Cookies)
Eggnog Cookies are a fun twist to the classic snickerdoodle cookie. This easy holiday cookie recipe is soft, chewy and rolled in cinnamon sugar.
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Welcome to holiday baking season. How many batches of cookies have you baked so far? Since many of us are either smack dab in the middle of holiday baking or contemplating when to start your baking
These Eggnog Cookies are a new cookie recipe that I experimented with this year. I thought it would be fun to take a classic snickerdoodle and add a holiday twist to it by adding eggnog to the recipe.
I am a soft and chewy cookie kind of gal and this recipe fits the bill. The cinnamon-sugar glaze is the perfect finishing touch. I can’t wait to add these to my Christmas Cookie tray this year.
Speaking of Christmas cookies, these Italian Christmas Cookies are pretty popular right now. They are a family favorite. And, if you are looking for even more delicious Christmas cookie recipes, be sure to check out my 100+ Best Christmas Cookies post. There is definitely something for everyone in this round-up.
Check out this delicious recipe!
What Ingredients Do I Need To Make Eggnog Snickerdoodles?
- All-purpose Flour
- Baking Soda
- Baking Powder
- Cream of Tartar
- Nutmeg
- Cinnamon
- Butter
- Vanilla
- Brown Sugar
- Granular Sugar
- Eggs
- Eggnog
- Powdered Sugar
How Do I Make Eggnog Cookies: Recipe Tips and Instructions
Step 1
Make the cinnamon-sugar topping and set aside.
Step 2
Mix together flour, baking soda, baking powder, nutmeg, salt and cream of tartar. Set aside.
In a separate bowl
Step 3
Scoop out 1 inch balls and place on a baking sheet
Step 4
Roll each cookie dough ball through the sugar mixture to coat and put back on the cookie sheet. Place cookie sheet into the refrigerator for at least 1 hour.
Step 5
Bake cookies in a 350-degree oven. Bake 8-10 minutes. Allow 5-10 minutes to cool before removing them from the baking sheet.
Step 6
Drizzle with glaze when completely cool. To make glaze, mix powdered sugar, nutmeg and cinnamon together. Add eggnog and stir together until smooth. Drizzle over cooled cookies and let set up until dry.
Baking Tips:
- You can make the cookie dough balls ahead of time and store them in the freezer. Make sure you thaw slightly in the fridge before baking.
- I found they had the best shape when I pushed down slightly on each ball before baking.
- You can omit the eggnog in the glaze and use regular milk for a more subtle eggnog flavor, coming just from the cookie.
- These cookies freeze well in a freezer-safe food storage container
. You can freeze them with the glaze or glaze them prior to serving.
Must-Have Recipe Resources for Eggnog Cookies
Christmas Cookie Exchange Ideas
Add this delicious Eggnog Cookies recipe to the annual Christmas Cookie Exchange. Planning a Christmas Cookie Exchange this year? I have all the planning ideas for you.
Download this FREE Holiday Cookie Exchange Planning guide.
Here are some other delicious recipes to try for your holiday Cookie Exchange..
Save this Eggnog Cookies recipe for later. Pin the image below to your favorite Pinterest Board.
Eggnog Cookies
Eggnog Cookies are a fun twist to the classic snickerdoodle cookie. This easy holiday cookie recipe is soft, chewy and rolled in cinnamon sugar.
Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup butter - room temperature
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 3/4 cup granular sugar
- 1 egg
- ¼ cup eggnog
- Topping:
- ¾ cup granular sugar
- 1 ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- Glaze
- 1 cups powdered sugar
- 1/4 cup eggnog
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
Instructions
- Make cinnamon sugar topping first and set aside.
- Mix together flour, baking soda, baking powder, nutmeg, salt and cream of tartar. Set aside.
- In a separate bowl, cream room temperature butter and vanilla extract together. Add sugar and mix until fluffy. Add eggs, eggnog and mix well.
- Stir in dry ingredients. Stir until just combined. Do not over mix.
- Scoop out 1 inch balls and place on a parchment-lined baking sheet, with rim, that will fit on your refrigerator shelf.
- After you scooped out the dough into one inch balls, using your hands, roll each scoop in a perfect ball shape.
- Roll each cookie dough ball through the sugar mixture to coat and put back on the cookie sheet. Refrigerate for 1 hour.
- When ready to bake, preheat oven to 350 degrees. Bake 8-10 minutes. Allow 5-10 minutes to cool before removing them from the baking sheet.
- To make glaze: Mix powdered sugar, nutmeg and cinnamon together. Add eggnog and stir together until smooth. Drizzle over cooled cookies and let set up until dry. Drizzle with glaze when completely cool.
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