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Eggnog Snickerdoodles

Eggnog snickerdoodles are soft, buttery cookies rolled in a cinnamon, nutmeg, and sugar coating. Chilling the dough helps the cookies bake up with set edges and cracked tops.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt fine
  • 1.5 cups granulated sugar
  • 0.25 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 1 egg large, room temperature
  • 0.25 cup eggnog
  • 1 tsp vanilla extract
For the coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg

Equipment

  • 2 large baking sheets

Method
 

Make the dough
  1. Preheat the oven to 350°F with racks in the upper and lower thirds.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, cream of tartar, baking soda, salt, and 1/4 teaspoon of the nutmeg in a medium bowl.
  4. Beat the butter and 1 1/2 cups of the sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg, eggnog, and vanilla.
  6. Add the flour mixture and mix on low just until combined.
  7. Cover and refrigerate the dough for 30 minutes.
Mix the coating and shape the cookies
  1. Stir the remaining 1/4 cup sugar, cinnamon, and remaining 1/4 teaspoon nutmeg in a small bowl.
  2. Shape the dough into 1 1/2-tablespoon balls.
  3. Roll each ball in the sugar mixture to coat.
Bake the cookies
  1. Arrange 12 dough balls on each baking sheet, spacing them about 2 inches apart.
  2. Bake both sheets for 10 to 12 minutes, swapping their rack positions and rotating them front to back halfway through, until the edges are set and the tops are cracked.
  3. Let the cookies cool on the baking sheets for 5 minutes.
  4. Transfer the cookies to a wire rack to cool completely.

Notes

For the best texture, refrigerate the dough for the full 30 minutes. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free swap, use plant-based butter and eggnog.