Description
These chewy eggnog snickerdoodles are soft, warm, and full of holiday spice, featuring a cinnamon-sugar crust and easy preparation.
Ingredients
Scale
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup eggnog
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- ¼ cup sugar for coating
- ½ cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a large bowl, beat softened butter and sugar for 2 minutes until light and fluffy.
- Mix in eggnog, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and nutmeg.
- Slowly add the dry mixture to the wet ingredients and mix just until combined.
- Refrigerate dough for 30 minutes to prevent spreading.
- Mix cinnamon and sugar in a small bowl for coating.
- Scoop and roll dough into balls, rolling each in the cinnamon sugar mix.
- Place on baking sheets about 2 inches apart and bake for 9–11 minutes until edges are set.
- Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Store in an airtight container for up to 3 days. Refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg