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Cozy Eggnog Snickerdoodle Cookies with Nutmeg Sugar

eggnog snickerdoodle cookies - featured image
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Soft, chewy snickerdoodle cookies infused with creamy eggnog and coated in a warm nutmeg sugar. Perfect for holiday baking, these cookies come together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) eggnog, room temperature (full-fat recommended)
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract (optional but recommended)
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ⅓ cup (67g) granulated sugar (for coating)
  • 1½ tablespoons ground nutmeg (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the nutmeg sugar coating: In a small bowl, whisk together ⅓ cup granulated sugar, 1½ tablespoons ground nutmeg, and 1 teaspoon cinnamon. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 1 cup granulated sugar, and ½ cup brown sugar together until light and fluffy—about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Then add the eggnog, vanilla extract, and rum extract (if using). Mix until just combined.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon nutmeg, and ½ teaspoon cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Shape the cookies: Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough. Roll each portion into a smooth ball between your palms.
  8. Coat in nutmeg sugar: Roll each dough ball in the nutmeg sugar mixture, making sure it’s fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For extra soft cookies, pull them out of the oven when the edges are just barely golden and the centers still look slightly underdone. They’ll finish baking from the residual heat of the pan. If the dough feels too soft to roll, chill it in the fridge for 15-20 minutes. The flavors develop and deepen over time; these cookies taste even better on day two or three.

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, soft snickerdoodle, nutmeg sugar cookies, Christmas cookies, easy cookie recipe

Find it online: https://cookyep.com/cozy-eggnog-snickerdoodle-cookies-with-nutmeg-sugar/