Eggnog Snickerdoodles: The Ultimate Holiday Cookie Recipe

Eggnog Snickerdoodles: Prepare to be transported to a winter wonderland with every bite of these delightful cookies! Imagine the warm, comforting flavors of classic eggnog swirled into the chewy, cinnamon-sugar goodness of a snickerdoodle. It’s a holiday dream come true, and trust me, your taste buds will thank you.

Snickerdoodles themselves have a charmingly ambiguous history, with some believing they originated in Germany (where “Schneckennudeln” translates to “snail noodles,” a possible inspiration for the cookie’s shape) and others claiming a Pennsylvania Dutch heritage. Regardless of their exact origins, these cookies have become a beloved staple in American baking, known for their soft texture and distinctive tang from cream of tartar.

But what happens when you infuse that classic cookie with the festive spirit of eggnog? Pure magic! People adore these Eggnog Snickerdoodles because they offer a unique twist on a familiar favorite. The creamy, spiced notes of eggnog – often associated with cozy evenings by the fire and cherished family traditions – elevate the humble snickerdoodle to a whole new level of indulgence. The subtle nutmeg and vanilla perfectly complement the cinnamon-sugar coating, creating a symphony of flavors that’s both comforting and exciting. Plus, they’re incredibly easy to make, making them the perfect treat for holiday baking or any time you crave a little bit of festive cheer.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon rum extract (optional, but highly recommended!)
• ¼ cup eggnog (store-bought or homemade)
• 4 ½ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

Coating:

• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions:

Getting Started:

1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.
2. Prepare the coating. In a small bowl, whisk together the ¼ cup granulated sugar, 2 tablespoons ground cinnamon, and ¼ teaspoon ground nutmeg. Set this aside for later. This is what gives our snickerdoodles that signature crackled, spiced exterior.

Making the Dough:

1. Cream the butter and sugar. In a large bowl (or the bowl of your stand mixer), cream together the softened butter and 1 ¾ cups granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want the mixture to be pale and airy. This step is crucial for achieving a tender cookie.
2. Add the eggs and extracts. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and rum extract (if using). The rum extract really enhances the eggnog flavor, but it’s perfectly fine to omit it if you don’t have any on hand.
3. Incorporate the eggnog. Gently mix in the ¼ cup of eggnog. Be careful not to overmix at this stage, as this can develop the gluten in the flour and result in a tougher cookie.
4. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisking ensures that the baking soda and cream of tartar are evenly distributed throughout the flour, which is essential for proper leavening.
5. Gradually add the dry ingredients to the wet ingredients. Add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough cookies. The dough should be soft and slightly sticky.

Shaping and Coating the Cookies:

1. Scoop the dough. Use a cookie scoop (about 1 ½ tablespoons) or your hands to form balls of dough. I find that using a cookie scoop helps ensure that all the cookies are the same size, which means they’ll bake evenly.
2. Roll in the cinnamon-sugar mixture. Roll each ball of dough in the cinnamon-sugar mixture, making sure it’s completely coated. The coating is what gives snickerdoodles their signature crackled appearance and delicious flavor.
3. Place on baking sheets. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread out as they bake without running into each other.

Baking the Cookies:

1. Bake. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will look slightly puffy when they come out of the oven, but they will flatten slightly as they cool.
2. Cool. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they’re still warm and soft.

Tips and Variations:

• Don’t overbake! Overbaked snickerdoodles will be dry and crumbly. You want them to be soft and chewy in the center.
• Use softened butter. Make sure your butter is softened to room temperature before you start. This will make it easier to cream with the sugar and result in a smoother dough.
• Chill the dough (optional). If you have time, you can chill the dough for 30 minutes before scooping and baking. This will help prevent the cookies from spreading too much in the oven.
• Add spices. Feel free to add other spices to the cinnamon-sugar mixture, such as ground ginger, cloves, or allspice.
• Use different extracts. Experiment with different extracts, such as almond extract or maple extract, to create unique flavor combinations.
• Make them gluten-free. Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to use a blend that contains xanthan gum, as this will help bind the dough together.
• Add white chocolate chips. Fold in ½ cup of white chocolate chips to the dough for an extra touch of sweetness and decadence. The white chocolate pairs beautifully with the eggnog flavor.
• Make them vegan. Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use a plant-based eggnog.

Storage Instructions:

Store the cooled cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but they will still be delicious after a few days. You can also freeze the cookies for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw the cookies at room temperature before serving.

Troubleshooting:

• Cookies are spreading too much: Make sure your oven is at the correct temperature. Also, try chilling the dough for 30 minutes before baking.
• Cookies are dry: Don’t overbake them! Also, make sure you’re using enough butter and eggnog in the dough.
• Cookies are tough: Be careful not to overmix the dough. Overmixing develops the gluten in the flour, resulting in tough cookies.
• Cookies are not cracking: Make sure you’re using enough cream of tartar in the dough. Cream of tartar is what gives snickerdoodles their signature crackled appearance. Also, make sure the cookies are coated generously with the cinnamon-sugar mixture.

Enjoying Your Eggnog Snickerdoodles:

These Eggnog Snickerdoodles are perfect for the holiday season, or any time you’re craving a cozy, spiced treat. They’re delicious on their own, or served with a glass of milk, hot chocolate, or (of course) eggnog! They also make a wonderful gift for friends and family. I hope you enjoy making and eating these cookies as much as I do!

Conclusion:

So, there you have it! These Eggnog Snickerdoodles are more than just cookies; they’re a little bite of holiday magic. The warm spices, the creamy eggnog flavor, and that signature snickerdoodle tang all come together in a way that’s simply irresistible. I truly believe this recipe is a must-try this holiday season, and here’s why: it’s incredibly easy to make, uses ingredients you likely already have in your pantry, and delivers a cookie that’s both comforting and festive.

But the best part? The possibilities are endless! While these Eggnog Snickerdoodles are divine as is, feel free to get creative. For a richer flavor, try using dark rum extract instead of vanilla. Or, if you’re feeling adventurous, add a sprinkle of nutmeg or cardamom to the dough for an extra layer of warmth. You could even drizzle them with a simple glaze made from powdered sugar and eggnog for an extra touch of sweetness and elegance. Imagine serving these at your next holiday gathering – they’re guaranteed to be a hit!

Serving Suggestions:

• Enjoy them warm with a glass of cold milk or a steaming mug of coffee.
• Pair them with a scoop of vanilla ice cream for a decadent dessert.
• Package them in festive tins as a thoughtful homemade gift.
• Crumble them over yogurt or oatmeal for a delightful breakfast treat.
• Bring them to your next cookie exchange – they’re sure to be the star of the show!

Variations to Explore:

• Boozy Eggnog Snickerdoodles: Add a tablespoon or two of your favorite rum or bourbon to the dough for an adult twist.
• Chocolate Chip Eggnog Snickerdoodles: Fold in a cup of chocolate chips (milk, dark, or white – your choice!) for a chocolatey delight.
• Gingerbread Eggnog Snickerdoodles: Add a teaspoon of ground ginger to the dough for a gingerbread-inspired flavor.
• Cranberry Eggnog Snickerdoodles: Mix in a half cup of dried cranberries for a tart and festive addition.
• Eggnog Snickerdoodle Ice Cream Sandwiches: Use these cookies to make ice cream sandwiches with your favorite flavor of ice cream.

I’m so excited for you to try this recipe! I poured my heart into perfecting these Eggnog Snickerdoodles, and I truly believe you’ll love them as much as I do. Don’t be intimidated by baking; this recipe is straightforward and forgiving. Just follow the instructions, and you’ll be rewarded with a batch of warm, delicious cookies that will fill your home with the aroma of the holidays.

And now, the most important part: I want to hear from you! Once you’ve baked your own batch of these delightful Eggnog Snickerdoodles, please share your experience. Did you try any of the variations? Did you make any adjustments to the recipe? What did your family and friends think? Leave a comment below, tag me in your photos on social media, and let me know how they turned out. Your feedback is invaluable, and I love seeing your creations!

So, go ahead, grab your ingredients, preheat your oven, and get ready to bake some magic. I promise you won’t regret it. Happy baking, and happy holidays!