Take your holiday cookies to the next level with these eggnog snickerdoodles. They are soft and chewy, spiced with cinnamon and nutmeg, and topped with eggnog frosting.
Normally, I’m not one to brag. BUT…..you guys!!!! These cookies are so good!!!
Alright, it’s confession time again. What’s my confession this time you ask…
This is the FIRST cookie recipe I have ever developed. EVER.
You see, up until a couple of years ago, I wasn’t really into sweets. On top of that, I presumed baking was boring, because of the precision required. I rarely follow a recipe, as I enjoy the creative freedom of making things my own and adjusting to my tastes. For those reasons, I just never really got into baking….until recently.
I realize that at this point, you may be ready to head for the hills, but please don’t!!! It turns out I’m a natural when it comes to cookie recipe development. And these cookies are the bomb diggity. Just ask my family.
If you like snickerdoodles and eggnog, you are going to love these cookies! I took a traditional snickerdoodle with the addition of nutmeg and then slathered them in a cream cheese frosting infused with eggnog. PERFECTION! I can’t wait for you to try them!
So what do you need to make these cookies?
- All-purpose flour
- Baking soda
- Cream of tartar: It gives snickerdoodles that tangy flavor and chewy texture.
- Spices: Cinnamon and nutmeg for the dough and for rolling the dough.
- Salt: For flavor enhancement. Yes, salt actually enhances all the other flavors. That’s why you see it incorporated into recipes for cookies, cakes, and candies.
- Unsalted butter: You will need butter for the dough and for the frosting. Make sure it’s softened to room temp!
- Brown sugar: I went for more brown sugar than white, because it produces a softer yet denser cookie.
- White sugar
- Vanilla extract
- Eggs: One whole and one egg yolk.
- Cream Cheese: Softened to room temperature.
- Powdered sugar
- Eggnog: Warmed to room temperature.
How do you make eggnog snickerdoodles? (+ tips)
The first step is to prepare the dough as it will need to chill prior to forming and baking the cookies. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
In a large bowl or in the bowl of a stand-up mixer (with paddle attachment), beat together the butter, brown sugar, and white sugar until creamy. Add the vanilla extract and then the eggs, one at a time, continuing to beat until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, scraping sides down as needed.
Wrap the dough in plastic wrap and refrigerate for one hour.
Once the dough has finished chilling, remove it from the refrigerator. Preheat your oven to 325 degrees.
Scoop dough out a tablespoon at a time and roll into balls, approximately one inch in size.
In a small bowl, combine the cinnamon and nutmeg. Roll each dough ball in the spice mixture to coat and place, 2 inches apart, on a baking sheet lined with parchment paper or a silicone mat.
With a fork gently smash down dough balls to form disc shapes.
Bake for nine minutes. The cookies will look soft, puffy, and slightly undercooked. Don’t worry though. This is how they should look. Remove them from the oven and allow them to rest on the baking sheet for ten minutes. They will finish cooking during this time. After ten minutes transfer the cookies to a wire cooling rack and allow to rest for an additional ten minutes.
Meanwhile prepare the frosting by beating together the butter and cream cheese until smooth. Add the powdered sugar and eggnog and beat until smooth, scraping down sides as needed.
Frost the cookies and if desired, sprinkle with sugar crystals for decoration.
How to store
Refrigerate in an airtight container for up to one week.
***If you dig soft and chewy cookies like these check out my recipe for soft and chewy chocolate chip cookies.
If you make these eggnog snickerdoodles I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons ground cinnamon, divided
- 1 1/4 teaspoons ground nutmeg, divided
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup light or dark brown sugar, packed
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 2/3 cup powdered sugar
- 3/8 cup eggnog, room temperature
- In a medium bowl, whisk together flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt. Set aside.
- In a large bowl or in the bowl of a stand-up mixer (fit with paddle attachment), beat together butter, brown sugar, and white sugar until creamy. Add vanilla extract and eggs, one at a time, continuing to beat until well combined.
- Gradually add dry ingredients from step one to wet ingredients and mix until just combined, scraping sides as needed.
- Wrap dough in plastic wrap and refrigerate for one hour.
- Once dough has finished chilling, remove from refrigerator. Preheat oven to 325 degrees.
- Scoop dough out one tablespoon at a time and roll into balls, approximately one inch in size.
- In a small bowl, combine 1 teaspoon cinnamon and one teaspoon nutmeg. Roll each dough ball in the spice mixture to coat and place, 2 inches apart, on a baking sheet lined with parchment paper or a silicone mat. With a fork gently smash down dough balls to form disc shapes.
- Bake for nine minutes. Remove from oven and allow to rest on baking sheet for ten minutes. Transfer to a wire cooling rack and allow to rest for an additional ten minutes. (See notes).
- Meanwhile, prepare the frosting by beating together the butter and cream cheese until smooth. Add powdered sugar and eggnog; beat until smooth.
- Frost cookies and if desired, sprinkle with sugar crystals for decoration.
Storage: Refrigerate in an airtight container for up to one week
- The cookies will look soft, puffy, and slightly undercooked. Don't worry, this is how they should look. They will finish while resting on baking sheet.
Nutrition Information:Yield: 15 Serving Size: 2 cookies
Amount Per Serving: Calories: 226Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 164mgCarbohydrates: 43gFiber: 1gSugar: 27gProtein: 3g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc.