Ready for the best chewy eggnog snickerdoodle cookies you have ever tasted? This easy snickerdoodles recipe is perfect for holiday baking and will become a family favorite. You are in for a quick preparation (about 20 minutes active time) and a rewarding experience, creating soft, chewy cookies that are baked in just 8-10 minutes.
What You Will Need:
- 1 cup of packed brown sugar
- 1/3 cup of granulated suagr
- 1 cup of room temperature unsalted butter
- 2 eggs
- 1/2 cup of eggnog
- 1 teaspoon of vanilla
- 3 cups of all purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons of cream of tartar
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- Rolling Sugar Mixture
- 1/2 cup granulated suagr
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon cinnamon
The Eggnog for the Snickerdoodle Cookies
My wife and I have been drinking almond milk for some time now and I have tried introducing it into recipes. The brand we use came out with an eggnog and we enjoy it. The almond milk eggnog is not rich but we still get the eggnog taste. This recipe does call for the real deal eggnog.
Mixing the Eggnog Snickerdoodle Dough
The first step is to sift the flour, baking soda, cream of tartar, and spices together. Here is a post on measuring flour. The butter and sugars are then added to the bowl and creamed until fluffy. Make sure to scrape down the sides and bottom of the bowl occasionally while creaming the sugars. Eggs, eggnog, and vanilla are added next. Mix them until they are well combined. again, scraping the sides and bottom of the bowl to make sure nothing was left behind.
The flour mixture is added half at a time. It is important to remember not to overmix the dough. Mix one half in until just about incorporated then add the second half. Once the dough has just come together, use a spatula to scrape the sides and bottom in with the rest of the mixture. Just a couple of turns to incorporate it. Place the dough mixture in the refrigerator for at least 30 minutes before rolling the dough balls. Chilling the dough makes it easier to handle. The dough is very sticky.
Rolling and Coating the Eggnog Snickerdoodle Cookies
Mix the rolling sugar ingredients together in a bowl or a shallow dish. Roll the snickerdoodle dough into 1 to 1 1/2 inch balls. Roll the balls in the sugar mixture until coated. Then place the balls on a parchment lined baking tray about two inches apart. Bake for 8-10 minutes at 350 degrees.
I have made the dough ahead of time. I kept it in the fridge for 2 days. I have not kept it any longer than that.
Try my white chocolate peppermint cookies, cranberry orange shortbread, or roccoco napolatanis.
if you like my eggnog snickerdoodles, please visit my cookies page for more ideas!
FAQ’s:
Sifting the flour, baking soda, cream of tartar, and spices together ensures that they are evenly distributed throughout the dough, preventing clumps and resulting in a more uniform texture in the final cookie.
The recipe uses a blend of brown sugar and granulated sugar, and it’s important not to overbake the cookies. Taking them out of the oven when they are just set will help them retain their soft, chewy texture.
It’s crucial to chill the dough in the refrigerator for at least 30 minutes before rolling the balls. This solidifies the butter, which helps the cookies hold their shape in the oven.
While the recipe calls for rich, full-flavor eggnog, you can experiment with almond milk eggnog. It will still provide the eggnog taste, though the texture of the dough might be slightly different.
Yes, you can! The dough can be stored in the refrigerator for up to a few days. You can also freeze it for several weeks, ready to be thawed, rolled, and baked when you need a quick treat.
The Best Chewy Eggnog Snickerdoodles
Ingredients
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter room temperature
- 2 eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- 3 cups all purpose flour spoon and level method
- ½ teaspoon baking soda
- 1 ½ teaspoon cream of tartar
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup granulated sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
Method
- In an appropriate sized bowl, sift together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and sea salt. Set aside.
- Cream butter with granulated sugar and brown sugar until light and fluffy. Scraping down the sides and bottom of the bowl occasionally.
- Add eggs, eggnog, and vanilla. Combine well.
- Next add the flour mixture half at a time. Mix until just combined. Do not over mix. Make sure to scrape the bottom of the bowl.
- Once dough has come together, place in the refrigerator for at least an hour to make rolling easier. The dough is very sticky.
- Mix together the rolling sugar mixture.
- When dough is cooled, roll dough into 1- 1 ½ inch balls. Roll the balls in the sugar mixture and place about 2 inches apart on a parchment lined baking sheet.
- Bake at 350 F for 8-10 minutes.