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Best Homemade Eggnog Snickerdoodle Cookie Recipe

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Soft, pillowy snickerdoodle cookies infused with real eggnog and rolled in a spiced cinnamon-sugar coating. These no-chill cookies come together in one bowl and taste like the holidays in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/2 teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the egg, eggnog, and vanilla extract until just combined. The mixture may look slightly curdled; that’s normal.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, whisk together the 1/4 cup sugar, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg for the coating.
  7. Using a cookie scoop or tablespoon, portion out rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture.
  8. Place the dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges are set and the centers look slightly puffed and crackled. The centers should still look soft.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room-temperature ingredients. If dough is too sticky, chill for 15 minutes. Bake one test cookie first to check oven temperature. Cookies stay soft for up to 5 days in an airtight container. Unbaked dough balls can be frozen for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle, eggnog cookies, snickerdoodle recipe, holiday cookies, soft snickerdoodle, no-chill cookies

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