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Festive Creamy Eggnog Snickerdoodles with Spiced Sugar Coating Recipe

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4.5 from 111 reviews

These Festive Creamy Eggnog Snickerdoodles feature a soft, chewy texture infused with rich eggnog and warm spices, rolled in a fragrant spiced sugar coating for a perfect holiday treat. The cookies bake to golden edges with a tender center, making them an irresistible seasonal favorite.

Ingredients

Scale

Cookie Dough

  • 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

Spiced Sugar Coating

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: 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, which helps create a tender texture.
  3. Add Wet Ingredients: Add the eggs, eggnog, and vanilla extract to the butter mixture. Continue to beat until the ingredients are well combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground nutmeg to evenly distribute the leavening agents and spices.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the dough soft and slightly sticky.
  6. Prepare Spiced Sugar: In a small bowl, mix together the granulated sugar, cinnamon, nutmeg, and ground ginger, creating the spiced coating for the cookies.
  7. Shape Dough: Use a cookie scoop or your hands to portion the dough into approximately 1.5-inch balls. Roll each ball thoroughly in the spiced sugar coating to cover the surface evenly.
  8. Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and the tops are set but may appear slightly underbaked in the center to maintain softness.
  10. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they set properly and retain softness.

Notes

  • For best results, use room temperature butter and eggs to ensure proper mixing.
  • Do not overmix the dough once the dry ingredients are added; this keeps the cookies tender.
  • If you want a stronger eggnog flavor, you can add an extra 1/4 cup, but reduce the flour slightly to compensate.
  • Store cookies in an airtight container at room temperature for up to one week.
  • These cookies can be frozen—you can freeze the dough balls before baking and bake directly from frozen with an extra minute or two added to baking time.

Keywords: holiday cookies, eggnog cookies, snickerdoodles, spiced sugar coating, Christmas cookies, festive baking

Find it online: https://reemcook.com/festive-creamy-eggnog-snickerdoodles-with-spiced-sugar-coating-recipe/