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.
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.
Video
Notes
It is important to chill the dough. The dough is very sticky and chilling makes it easier to handle.