I have such a fondness for Snickerdoodles, not only because they taste delish, but it was the first cookie I baked in Home Economics when I was 12 years old. I fell in love with them because well, it’s sugar and cinnamon what’s not to love. I have been making them for my kiddos for years. I like to vary the recipe around Christmas time and add in eggnog. Eggnog is one of those things that is so versatile and flavorful. I use for my Christmas morning french toast, cheesecake, and cookies. It is already chock full of flavor so it’s a bonus for hitting the right baking undertones and adding some holiday magic to desserts.
If you like traditional snickerdoodles you are going to love this! I hope you give these a try and let me know what you think!
Wishing your family the best of holidays from our home to yours!
Eggnog Soft Batch Snicker-doodles
A holiday twist on a classic sugar cookie, that's easy, festive and oh delish!
- Don’t skip refrigerating the dough for at least two hours. It needs to rest and congeal so that the cookies stay formed and do not spread!
- 2 cups all-purpose ubleached flour
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of Kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup of eggnog
- 1 egg
- 1 teaspoon vanilla
For rolling the dough balls in
- 1/4 cup of sugar
- 1/2 tsp. of nutmeg
- 1 teaspoon of cinnamon
- In a large bowl add flour, cream of tartar, spices, salt, and baking soda mix to combine, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, begin to cream butter, making sure to cream well. Add in both of the sugars, and mix well to incorporate, scraping down side of the bowl after each addition. Beat about two to three minutes. Add in vanilla, eggnog, and egg. Beat well to combine. Add in flour mixture and beat just until dough comes together. Wrap in plastic wrap, and refrigerate at least two hours or overnight.
- Preheat oven to 375°. Line a baking sheet with parchment paper. With a cookie scoop or your hands roll small balls of dough about 1 inch. In a small bowl add sugar, and spices for rolling dough in. Roll balls in sugar mixture coating well.
- Place on baking sheet, with tines of a fork gently press down horizontally, then vertically. Bake for about 8 or 9 minutes. Do not let cookies get brown or they will not yield a soft texture. Let sit on baking sheet a minute or two, then remove to wire rack to cool. Eat warm or at room temperature with a cold glass of milk! Devour!
*Dough can be frozen for up to 6 months. Wrap tightly in plastic wrap and a freezer safe Ziploc or plastic storage container.