Description
These Eggnog Snickerdoodles combine the classic soft, chewy texture of traditional snickerdoodles with the festive flavors of eggnog and warm spices. With a hint of nutmeg and cinnamon, these cookies are perfect for holiday gatherings or cozy winter treats.
Ingredients
Scale
Dry Ingredients
- 3 cups (360 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp kosher salt
- 3/4 tsp baking soda
- 3/4 tsp grated fresh nutmeg, divided
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar, divided
- 1 large egg
- 1 tsp rum extract (optional)
- 1/2 cup store-bought or homemade eggnog
Coating
- 1/2 tsp ground cinnamon
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, kosher salt, baking soda, and 1/2 teaspoon of grated fresh nutmeg until thoroughly combined.
- Cream Butter and Sugar: In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter with 1 cup (200 g) of granulated sugar until the mixture is light and fluffy.
- Add Egg and Flavor: Beat in the large egg and rum extract (if using) until the mixture is fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until only a few streaks of flour remain visible. Then, add the eggnog and beat just until combined.
- Chill Dough: Cover the bowl with plastic wrap or a lid and refrigerate the cookie dough for at least 2 hours or up to overnight to firm up the dough, enhancing flavor and texture.
- Prepare Oven and Coating: Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a small bowl, whisk together the remaining 1/2 cup (100 g) granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon grated fresh nutmeg.
- Shape and Coat Cookies: Using a medium cookie scoop (about 2 tablespoons), form the chilled dough into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly and place on two parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until they are puffed and the edges are set but not browned.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough is essential to prevent spreading and to develop the flavors.
- Using freshly grated nutmeg enhances the cookie’s warm spice flavor.
- Rum extract is optional but adds a traditional eggnog flavor dimension.
- For softer cookies, bake closer to 8 minutes; for slightly crisper edges, bake nearer to 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
