Eggnog Snickerdoodle Cookies
I’ve taken the classic snickerdoodle cookie and given it a Holiday twist! You don’t have to like eggnog to love these cookies! They’re soft, buttery, chewy and have that yummy nutmeg flavor! This will definitely be a cookie that you’ll want to add to your Holiday cookie platter!
Let me just begin by saying, I am not a fan of eggnog. Honestly, I don’t even care for drinking milk. Needless to say, I’m not reaching for a cup of eggnog at the Christmas party. If you’re not a fan of eggnog either, you’re going to need to set those feelings aside for this one time and give this cookie a try. It is by far one of my most favorite Holiday cookies!
What I love about this cookie recipe
A classic snickerdoodle cookie is made by rolling a buttery cookie dough ball in cinnamon sugar mixture and baking to a golden yummy cookie. We’re kicking up the classic snickerdoodle by adding eggnog to the cookie dough and the glaze topping! The eggnog has a nutmeg spice that adds a slight change in flavor from a regular snickerdoodle. It’s just the right amount to make this cookie absolutely amazing! I use a store bought eggnog like this Shamrock brand.
These cookies are so easy to make! They take no time at all! If you need a quick treat to take to a neighbor or a Holiday party, they’re the perfect quick and easy Christmas cookie recipe! Every time I bring these to the party, they’re always a big hit!
Be prepared
I always start a recipe by getting everything measured out first. That way there are no surprises in the middle of mixing…like discovering you’re out of one…or more…of your ingredients. (Yes, I’m speaking from personal experience) I especially like to do this when I have different steps or stages of a recipe…like we do here with our Eggnog Snickerdoodles. In this recipe, we will be chilling the mixed dough, rolling the dough in a nutmeg/sugar mixture before baking, and eventually glazing and decorating with sprinkles after baked and cooled. Getting organized always makes baking easier and more fun!
Don’t worry! Even though there’s a few steps to this recipe, they’re really quite easy to make!
Why use room temperature ingredients?
Start by using room temperature ingredients. Creaming together room temperature butter and eggs with sugar creates an emulsification process that creates air pockets in the cookie dough. Air pockets are our friends in baked goods because they create lift when in the oven, yielding a fluffier cookie. Since the butter and eggs need to be room temperature, that means the rest of the ingredients need to be as well. About an hour before mixing, take out your eggs, butter and measured eggnog and let sit on the counter. Don’t rush by using cold ingredients. Perfection can’t be rushed and your preparation will pay off!
That being said, this cookie dough needs to chill before baking. Don’t worry, you won’t ruin those microscopic air pockets. It’s a soft dough and will thicken up in the refrigerator, also making it easier to handle when rolling up.
Rolling the cookie dough in this nutmeg sugar mixture will create a flavorful, sugary crust on the outside as the cookie bakes to golden perfection. The smooth, sweet glaze we’ll put on top is the perfect compliment to that sugar crust!
This recipe would also be a great one to let the kids help with too! My kids love to roll up the cookie dough and roll it in the sugar mixture! Drizzling on the sweet frosting glaze and sprinkling on those sprinkles is so fun too!
Baking cookies on a silicone baking sheet or parchment paper really helps to prevent them from spreading too much or cooking unevenly. When placing the cookies on the baking sheet, be sure to flatten them out with your fingers. These cookies are deliciously thick, so they’ll need to be smooshed a little bit to help them get to the right shape.
My tips for this cookie
- Be sure you see a slight golden brown color around the edges of the cookies before taking them out of the oven. These cookies will be very soft on the inside, especially in the middle. I’ve noticed if I bake them long enough to get that slight golden color, the middle will bake just right.
- Do not disturb. Leave them on the pan for a bit before removing. They’re continuing to bake internally. Allowing them to sit for 5 minutes on the pan will help the middle firm up just enough.
When the cookies have completely cooled, it’s time to glaze those beauties! Whisk together all of the ingredients, making sure to break up any lumps of powdered sugar. A thicker glaze will set up nicely on the cookie, allowing you to stack them or package in cookie bags without a mess.
Glazing the cookies
- Line a baking sheet with parchment and place the cooling rack with the cookies on it. This will help keep the mess to a minimum when you drizzle the glaze on the cookies.
- Get a good steady stream going with the spoon before you drizzle on the glaze. That will make a more pretty, detailed design and prevent any globs of glaze puddling up on the cookie.
Top them with some festive Holiday sprinkles. Let the kids help. Get creative! These cookies are so rich and yummy! I know Santa would love enjoying these by the stockings on Christmas Eve!
More recipes to try
Be sure to leave a comment if you try this recipe! Post and share on Instagram and tag me @thatbreadlady! I love to see how your family enjoys your baking!
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Eggnog Snickerdoodle Cookies
Ingredients
Cookie Dough
- 4 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- 1 teaspoon nutmeg
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs room temperature
- ¼ cup eggnog room temperature
- 1 teaspoon vanilla extract
Sugar Topping
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground nutmeg
Glaze
- 2 cups powdered sugar
- ¼ cup cold eggnog
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
Instructions
- Get organized and prepared. Allow butter, eggs and measured eggnog for the dough to sit out on the counter for an hour before mixing. This will allow them to come to room temperature. Measure out all ingredients ahead of time to help mixing go faster.
- In a medium bowl, combine flour, baking powder, baking soda, cream of tartar and nutmeg. Set aside.
- In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, mixing after each addition.
- Add the eggnog and vanilla extract and continue to mix until all combined.
- Gradually add in the flour while mixing on low speed. Mix until just combined.
- Cover bowl with plastic wrap and chill for one hour.
- When ready to bake, preheat oven to 350°F.
- In a small bowl combine ingredients for Sugar Topping.
- Round dough into 2 inch balls and roll in Sugar Topping, coating all sides.
- Put dough balls onto a baking sheet lined with a silicone mat or parchment paper. Slightly flatten out dough balls with fingers.
- Bake for 9-12 minutes or until edges of cookies are slightly golden.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- When cookies have completely cooled, prepare to glaze.
- In a medium bowl, combine all the ingredients for the glaze with a wire whisk. The glaze should be on the thick side, so adjust the powdered sugar and eggnog to get that thick consistency.
- Place the parchment under the cooling rack to catch the excess glaze. Over the bowl of glaze and with a large spoon, get a steady stream of glaze running. Drizzle the glaze over cookies in a back and forth motion. Top with sprinkles while glaze is still wet.
- The glaze should set up in about 10 minutes, making it easier to stack these cookies or bag in a cellophane gift bag.
Notes
- These cookies are very soft in the center. I’ve found that when I make sure the edges are slightly golden, the center always bakes just enough. Letting them cool on the baking sheet will allow the cookies too continue baking internally.
- Get the kids involved! There are simple steps in this recipe where kids could easily help out…the rolling and coating, the glazing, the sprinkles. This would be a really fun family project!
- Store in an airtight container for up to 4 days.
Nutrition
Made these tonight and we hardly had enough dough left to make cookies because my family ate all the dough!!! DELICIOUS❤️
Aren’t they so yummy?! I’m so happy your family loved it!
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Am I missing salt? I’ve never made a cookie without salt?
That’s correct! There is no salt in this recipe. They’re so yummy!