Print

Soft & Spiced Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

egg nog snickerdoodle cookies - featured image
Print Recipe

These soft and spiced eggnog snickerdoodle cookies are tender, buttery, and dusted with a cinnamon-sugar sparkle. They come together in about 30 minutes with no chilling required, making them the perfect holiday treat for cookie swaps, parties, or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • ⅓ cup full-fat eggnog
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract (optional, or substitute dark rum)
  • 2 ¾ cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, cream cheese, and 1 ½ cups granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  3. Beat in eggnog, egg yolk, vanilla extract, and rum extract until smooth. Mixture may look slightly curdled; that’s fine.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small bowl, mix together ¼ cup sugar, 2 teaspoons cinnamon, and ½ teaspoon nutmeg for coating.
  7. Using a cookie scoop or hands, portion dough into 1.5-tablespoon balls (walnut-sized). Roll each ball smooth, then roll in cinnamon-sugar mixture until fully coated. Place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft and puffy. For best results, check at 10 minutes.
  9. Let cookies rest on baking sheet for 5 minutes (they are fragile when hot). Then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough. Allow baking sheets to cool between batches if they become hot.

Notes

For best results, use room temperature ingredients. Do not skip cream of tartar—it gives snickerdoodles their signature tang and soft texture. If dough is too sticky, chill for 15-20 minutes. Rotate baking sheets halfway through for even browning. Cookies are done when edges are set but centers still look soft; they will continue to set as they cool. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls for up to 3 months (bake frozen dough balls with 2-3 extra minutes).

Nutrition

Keywords: eggnog snickerdoodle cookies, holiday cookies, soft snickerdoodles, eggnog cookies, Christmas cookies, easy cookie recipe

Find it online: https://bitesienna.com/soft-and-spiced-eggnog-snickerdoodle-cookies-easy-holiday-recipe/