Description
These eggnog snickerdoodle cookies are soft, chewy, and full of warm holiday spices. Made with real eggnog and a secret touch of rum extract, they’re a festive twist on a classic cookie that will make your kitchen smell like Christmas.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup full-fat eggnog
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (preferably freshly grated)
- For the coating:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and 1 ½ cups granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
- Add the eggnog, egg, vanilla extract, and rum extract. Beat on low speed until just combined. The mixture may look slightly curdled; this is normal.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix. Fold in any remaining streaks of flour with a spatula.
- In a small bowl, stir together the ¼ cup sugar, 2 tablespoons cinnamon, and ½ teaspoon freshly grated nutmeg for the coating.
- Using a cookie scoop (about 1.5 tablespoons), portion out rounded tablespoons of dough. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly puffy and underdone. For softer cookies, bake on the shorter end; for crisper edges, go to 12 minutes.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The tops will crack beautifully as they cool.
Notes
If dough feels too sticky to roll, chill for 15 minutes. For best flavor, use freshly grated nutmeg. Cookies can be stored in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Baked cookies freeze well for up to 3 months. Unbaked dough balls can be frozen and baked straight from frozen, adding 2-3 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: eggnog snickerdoodle cookies, holiday cookies, Christmas cookies, snickerdoodle recipe, eggnog cookies, easy holiday baking