Light and fluffy eggnog snickerdoodle cookie recipe from @bakedbyrachel
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Eggnog Snickerdoodle Cookies

Light and fluffy eggnog snickerdoodle cookies with a sweet sugar and spice coating. A fun holiday cookie recipe the entire family will love!
Prep Time5 mins
Cook Time12 mins
Course: Dessert
Servings: 4 dozen cookies

Ingredients

Cookies:

  • 1 C unsalted butter softened
  • 1 C granulated sugar
  • 1/2 C light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp cream of tartar
  • 3 C all purpose flour
  • 1/4 C eggnog

Topping:

  • 1/3 C granulated sugar
  • 1/4 tsp nutmeg
  • 3/4 tsp cinnamon

Instructions

  • In a large bowl or stand mixer, cream together butter and sugars. Beat until light and fluffy. Mix in egg, followed by vanilla. Scrape bowl as needed. Mix in salt, spices, baking powder and cream of tartar. Add one cup of flour at a time, increasing speed after each addition. Lastly, slowly add in eggnog, mixing until just combined and no streaks remain. Chill dough for 1-2 hours or until dough is firm but manageable. 
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside. 
  • In a small bowl, combine sugar, nutmeg and cinnamon. 
  • Using a small cookie scoop, scoop slightly heaping balls of dough. Shape into smooth 1-inch balls. Roll each dough ball into sugar mixture. Space 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Transfer cookies to a wire rack to cool completely. 
  • Store cookies in an airtight container. 

Notes

An original recipe from Baked by Rachel