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To make delicious Eggnog Snickerdoodle Cookies, you'll need the following ingredients: - 2 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground cinnamon - ½ teaspoon nutmeg - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup eggnog - ½ cup powdered sugar (for rolling) You can find most of these ingredients in your kitchen. If you make cookies often, these items are likely on your list. The all-purpose flour gives the cookies their structure. Baking powder and baking soda help them rise. Salt enhances the sweet flavors. Ground cinnamon and nutmeg bring warmth and spice. The butter adds richness, while granulated sugar sweetens the mix. Eggs help bind everything together. Vanilla extract adds a lovely aroma, and eggnog gives the cookies a festive twist. The powdered sugar is for rolling the cookie balls. It adds a sweet touch and a nice look. Gather your ingredients and let’s get started on baking these soft and flavorful treats! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Line two baking sheets with parchment paper. It helps the cookies not stick. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing these first helps combine the flavors. Set this bowl aside for later. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer for about 3 minutes. You want it light and fluffy. This step adds air to the mix, making the cookies soft. Add the two large eggs to the butter and sugar mixture, one at a time. After each egg, mix well. Then stir in 1 teaspoon of vanilla extract and ½ cup of eggnog until everything is well mixed. The eggnog gives these cookies their special flavor. Gradually add the dry ingredients to the wet mixture. Mix just until combined. Be careful not to overmix. Overmixing can make your cookies tough. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets. Space them about 2 inches apart. This gives them room to spread while baking. In a small bowl, mix ½ cup of powdered sugar with a pinch of cinnamon. Roll each cookie ball in this mixture until fully coated. Bake the cookies for 10-12 minutes. They should be lightly golden at the edges, and the centers should look just set. Let them cool on the baking sheets for 5 minutes. This helps them firm up before moving. Transfer the cookies to wire racks to cool completely. If you want to add a fun touch, drizzle a simple glaze made from powdered sugar and a splash of eggnog over them before serving. This adds sweetness and a festive look. To get soft cookies, use room temperature butter. This helps mix the ingredients well. Cream the butter and sugar until light and fluffy. This step adds air and keeps cookies soft. Also, do not overmix the dough. Mix until just combined. This keeps the cookies tender. Bake the cookies for 10 to 12 minutes. Check for lightly golden edges and set centers. If you bake them too long, they can get hard. Keep an eye on them toward the end. Every oven is a bit different, so adjust as needed. If you don't have eggnog, use milk with a pinch of nutmeg. This gives a similar flavor. For butter, you can use margarine if needed. If you want a dairy-free option, try coconut oil. You can also swap out the sugar for brown sugar for a richer taste. Store leftover cookies in an airtight container. This keeps them fresh and soft. You can also add a slice of bread to the container. The bread helps keep cookies moist. They stay good for about a week at room temperature. If you freeze them, they last for up to three months. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground cinnamon and nutmeg instead of pre-ground spices. Fresh spices have a more vibrant flavor that can elevate your cookies. Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and results in a thicker texture. Check for Doneness: Cookies continue to cook on the baking sheet after being removed from the oven. Look for lightly golden edges while the centers should still appear soft. Experiment with Eggnog: Different brands of eggnog can vary in sweetness and flavor, so feel free to adjust the amount of sugar in the dough if you're using a sweeter eggnog. {{image_2}} You can make eggnog snickerdoodle bars for a fun twist. Use the same dough. Spread it in a greased baking dish instead of scooping cookies. Bake the bars for about 20-25 minutes. Check for a light golden edge. Let them cool, then cut into squares. These bars are soft and perfect for sharing. If you want gluten-free eggnog snickerdoodles, swap all-purpose flour for a gluten-free blend. Make sure your blend has a good texture. You may need to add a bit more eggnog to keep the dough moist. Enjoy soft, flavorful cookies without gluten! For extra flavor, mix in chocolate chips or nuts. Use about 1 cup of your favorite chips or chopped nuts. Fold them gently into the dough before baking. This adds a nice crunch and richness to the cookies. Chocolate or nuts make every bite special! To keep your Eggnog Snickerdoodle Cookies fresh, store them in an airtight container. Use a container that seals well to prevent air from getting in. You can layer the cookies with parchment paper to prevent sticking. Keep the cookies in a cool, dry place, away from sunlight. These cookies stay tasty for about a week at room temperature. If you want them to last longer, consider freezing them. Cookies may lose some flavor after a week but will still be good. To freeze your Eggnog Snickerdoodle Cookies, place them in a single layer on a baking sheet. Freeze them for about two hours until firm. After that, transfer them to a freezer bag or container. Make sure to remove all air to prevent freezer burn. They can last up to three months in the freezer. When you're ready to enjoy them, let the cookies thaw at room temperature. You can also warm them in the oven for a few minutes for a fresh-baked taste. Yes, you can use store-bought eggnog. It saves time and still gives great flavor. Just choose a brand you enjoy. Make sure it is fresh for the best taste. If you don’t have nutmeg, you can skip it. The cookies will still taste great. You could also use a bit more cinnamon. Just add a little, so it doesn't overpower the flavor. Check the edges of the cookies. They should be lightly golden. The centers may look soft but not wet. If they look set, they are ready to come out. Yes, you can make the dough ahead of time. Just cover it and chill in the fridge. You can store it for up to two days. When ready, scoop and bake as normal. This blog post covered key ingredients and steps to bake soft, delicious cookies. I shared tips for baking, storing, and fun variations. You'll find easy swaps and FAQs to help you succeed. Remember, baking is all about playing with flavors. So, feel free to experiment and make these recipes your own. Now, you have the tools and knowledge to create yummy treats that impress. Happy baking!

Eggnog Snickerdoodle Cookies

Delicious holiday cookies infused with eggnog and spices, rolled in powdered sugar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon nutmeg
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup eggnog
  • 0.5 cup powdered sugar (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and eggnog until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  • Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • In a small bowl, combine the powdered sugar and a pinch of cinnamon. Roll each cookie ball in this mixture until fully coated.
  • Bake for 10-12 minutes or until the edges are lightly golden and the centers appear just set. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  • For an extra touch, drizzle with a simple glaze made from powdered sugar and a splash of eggnog before serving.

Notes

For an extra touch, drizzle with a simple glaze made from powdered sugar and a splash of eggnog before serving.
Keyword cookies, eggnog, holiday