Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 cup eggnog

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

For the Spiced Sugar Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy.

Step 3: Add the eggs, eggnog, and vanilla extract to the butter mixture. Continue to beat until well combined.

Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground nutmeg until evenly mixed.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.

Step 6: In a small bowl, combine the ingredients for the spiced sugar coating: granulated sugar, cinnamon, nutmeg, and ginger.

Step 7: Using a cookie scoop or your hands, portion out the dough into 1.5-inch balls. Roll each ball in the spiced sugar coating until well coated.

Step 8: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set. They may look slightly underbaked in the center; this will help keep them soft.

Step 10: Once baked, remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For extra flavor, try adding a pinch of ground cloves or allspice to the spiced sugar coating.

If you prefer, substitute the eggnog with an equal amount of whole milk mixed with 1 tablespoon of rum extract for a non-alcoholic option.

Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Use a cookie scoop for even-sized cookies that bake uniformly.

FAQs

Can I freeze the eggnog snickerdoodle dough?

Yes, you can freeze the dough balls before coating them in spiced sugar or after coating. Wrap them tightly in plastic wrap or store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking.

What if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or white vinegar, but only if adding immediately to the dough. Alternatively, just omit it; the baking soda and the acidity in eggnog will still help the cookies rise, though the texture may vary slightly.