Eggnog Snickerdoodles
Servings: 24 cookies
Calories: 204kcal
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.
Print Recipe
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.
Video
Notes
It is important to chill the dough. The dough is very sticky and chilling makes it easier to handle.
Nutrition
Serving: 24 cookies | Calories: 204kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 85mg | Potassium: 77mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 267IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg