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Best Eggnog Snickerdoodle Cookies: Easy Kid-Approved Recipe

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These soft and chewy Eggnog Snickerdoodle Cookies are rolled in a cozy blanket of cinnamon and nutmeg sugar, with a subtle custardy richness from the eggnog. They’re quick, easy, and perfect for holiday cookie swaps or cozy family nights.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, 1 cup granulated sugar, and packed brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, eggnog, and vanilla extract until well combined. The mixture may look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, 1 teaspoon cinnamon, and 1/2 teaspoon ground nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/2 teaspoon freshly grated nutmeg for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion out the dough. Roll each portion into a smooth ball between your palms. Lightly wet your hands if the dough is too sticky. Roll each ball generously in the cinnamon-sugar coating, ensuring full coverage.
  8. Place the coated balls on the prepared baking sheets, leaving about 2 inches of space between them.
  9. Bake one sheet at a time for 9-11 minutes. The cookies should look puffed and slightly crackly on top, with edges just beginning to set. The centers will look soft and slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use full-fat eggnog and freshly grated nutmeg. If dough is too soft, chill for 15-20 minutes before rolling. Bake one sheet at a time for even baking. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: eggnog snickerdoodle cookies, easy holiday cookies, kid-approved cookies, soft snickerdoodle, Christmas cookies

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