Description

These Eggnog Snickerdoodles are a delightful holiday treat that perfectly meld the nostalgic flavors of eggnog with the classic texture of snickerdoodle cookies. Each bite offers a soft, chewy center and a crisp edge, embodying the essence of festive baking. With warm spices and creamy notes, these cookies are not only easy to make—no chilling required—but also a wonderful addition to any holiday cookie platter. Whether you’re celebrating with friends or enjoying a cozy night by the fire, these treats are sure to spread cheer.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 large egg yolks
2 teaspoons alcohol-free vanilla extract
1/3 cup granulated sugar for coating
1/2 teaspoon ground nutmeg for coating

Instructions

Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, nutmeg, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until creamy. Add egg, egg yolks, and vanilla extract; mix until combined.
Gradually incorporate dry ingredients into the wet mixture until just combined.
In a small bowl, mix together sugar and nutmeg for coating.
Scoop dough into balls and roll in the coating mixture before placing on baking sheets.
Bake for 9–12 minutes until tops are set; cool on sheets for at least 10 minutes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approximately 30g)
Calories: 140
Sugar: 10g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: 2g
Cholesterol: 25mg

Keywords: For added flavor variations, consider incorporating spices like cinnamon or ginger. Store leftover cookies in an airtight container for up to one week or freeze for up to three months.