You will want to add these eggnog snickerdoodle cookies to your holiday baking recipe list. They make a great Christmas cookie recipe for your cookie exchange. There is eggnog in the recipe but the addition of nutmeg, cinnamon, and cloves just bring out the holiday spices that make these cookies so wonderful.
The eggnog in the eggnog 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. I purchased a pint of full flavor eggnog recently and it took me back to when I was a kid. It was thick, rich, and delicious! It was perfect for this recipe.
Putting the dough together
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 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.
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!
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
Rolling sugar mixture
- ½ cup granulated sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
Instructions
- 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.
