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Cozy Eggnog Snickerdoodle Cookies with Nutmeg Sugar

Eggnog snickerdoodle cookies - featured image
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These soft and chewy snickerdoodle cookies are infused with creamy eggnog and rolled generously in nutmeg sugar. They’re a cozy, spiced holiday treat that disappears fast at any gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ⅓ cup (80ml) full-fat eggnog
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • For the nutmeg sugar coating:
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons ground nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Make the nutmeg sugar coating: In a small bowl, whisk together ¼ cup granulated sugar and 2 tablespoons ground nutmeg. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in 1 large egg, ⅓ cup eggnog, and 1 teaspoon vanilla extract until well combined.
  5. Combine the dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground nutmeg.
  6. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Check the dough consistency: It should be soft but not sticky. If too sticky, refrigerate for 15 minutes.
  8. Shape the cookies: Using a cookie scoop or your hands, form dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball between your palms until smooth.
  9. Coat in nutmeg sugar: Roll each dough ball generously in the nutmeg sugar mixture. Place on prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until the edges are set and the tops are cracked and lightly golden. The centers will look slightly underdone.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t skip the cream of tartar—it gives the signature tang. Check eggnog consistency; if thin, reduce by 1-2 tablespoons. Make extra nutmeg sugar for other uses. Bake one sheet at a time for even baking. Start checking at 10 minutes to avoid overbaking.

Nutrition

Keywords: eggnog snickerdoodle cookies, nutmeg sugar cookies, holiday cookies, Christmas cookies, eggnog cookies, snickerdoodle recipe

Find it online: https://zestynora.com/cozy-eggnog-snickerdoodle-cookies-with-nutmeg-sugar/