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Quick Eggnog Snickerdoodle Cookies

Soft and chewy eggnog snickerdoodle cookies coated in cinnamon sugar and flavored with creamy eggnog, vanilla, and nutmeg. An easy Christmas cookie that's ready in about 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Eggnog Snickerdoodle Dough
  • - 1¾ cups 220g all-purpose flour
  • - 1 teaspoon cream of tartar
  • - ½ teaspoon baking soda
  • - ¼ teaspoon salt
  • - ½ teaspoon ground nutmeg
  • - ½ cup 113g unsalted butter, softened
  • - ¾ cup 150g granulated sugar
  • - 1 large egg yolk
  • - ¼ cup 60ml eggnog
  • - 1 teaspoon vanilla extract
  • Cinnamon-Sugar Coating
  • - 3 tablespoons granulated sugar
  • - 1 teaspoon ground cinnamon

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Combine 3 tablespoons sugar and cinnamon in a small bowl. Set aside.
  3. Whisk flour, cream of tartar, baking soda, salt, and nutmeg together in a separate bowl.
  4. Beat softened butter and ¾ cup sugar for approximately 2 minutes until light and fluffy.
  5. Beat in the egg yolk.
  6. Add eggnog and vanilla and mix until combined.
  7. Gradually add the dry ingredients and mix just until a soft dough forms.
  8. Scoop approximately 1½ tablespoons of dough per cookie.
  9. Gently roll each portion into a ball.
  10. Roll each dough ball generously in cinnamon sugar.
  11. Arrange approximately 2 inches apart on the prepared baking sheet.
  12. Bake for 8–10 minutes, until the edges are set but the centers remain soft.
  13. Cool on the baking sheet for 5 minutes.
  14. Transfer to a wire rack and finish cooling.

Notes

  • Don't melt the butter; use properly softened butter.
  • Measure the flour carefully to prevent dry cookies.
  • If the dough becomes too warm or sticky, refrigerate it for 5–10 minutes.
  • Don't overbake. The centers should still look slightly soft when removed from the oven.
  • For stronger eggnog flavor, add up to ¼ teaspoon rum extract rather than substantially increasing the liquid eggnog.
  • Store cooled cookies in an airtight container for approximately 3–4 days.
  • Freeze baked cookies for up to 2 months.