Description
These Quick Eggnog Snickerdoodle Cookies are soft, puffy, and kissed with warm eggnog flavor. Made with oil instead of butter, they come together in one bowl and are ready in under 20 minutes—perfect for last-minute holiday treats.
Ingredients
- 2 ¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon ground nutmeg (freshly grated if possible)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil (or any neutral oil like canola or avocado)
- 1 large egg, room temperature
- ⅓ cup eggnog (full-fat works best, but light is fine)
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- ½ teaspoon ground nutmeg (optional, for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, cream of tartar, nutmeg, cinnamon, and salt.
- In the same bowl (or a separate one), whisk together sugar, oil, egg, eggnog, and vanilla extract until smooth and slightly thickened.
- Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
- In a small bowl, mix together the coating ingredients: sugar, cinnamon, and nutmeg.
- Using a cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough. Roll into a ball, then coat in the cinnamon-sugar mixture. Place on prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone and puffy.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For best results, use room temperature egg and eggnog. Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. If dough is too sticky, chill for 10 minutes. For a boozy twist, add 1 tablespoon bourbon or rum and reduce eggnog by 1 tablespoon. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for later.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11
- Sodium: 85
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 21
- Protein: 2
Keywords: eggnog snickerdoodle cookies, quick eggnog cookies, easy holiday cookies, 20-minute cookies, eggnog dessert