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Eggnog Snickerdoodles

Eggnog snickerdoodles are soft, fluffy-centered cookies rolled in a cinnamon-nutmeg sugar coating. Chilling the dough helps them bake up with set edges and slightly soft centers.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
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 fine salt
  • 1.75 cups granulated sugar divided
  • 1 cup unsalted butter softened
  • 1 egg large, room temperature
  • 0.25 cup eggnog
  • 1 tsp vanilla extract
For the coating
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg

Equipment

  • 2 large baking sheets

Method
 

Make the dough
  1. Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl.
  2. Set aside 1/4 cup of the granulated sugar for the coating.
  3. In a large bowl, beat the butter with the remaining 1 1/2 cups sugar on medium speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the egg, eggnog, and vanilla until combined.
  5. Mix in the flour mixture on low just until no dry streaks remain.
  6. Cover and refrigerate the dough for 30 minutes.
Coat and bake
  1. Heat the oven to 350°F with racks in the upper and lower thirds, and line two large baking sheets with parchment paper.
  2. Stir the reserved sugar, cinnamon, and nutmeg together in a shallow bowl.
  3. Roll the dough into 2-tablespoon balls and coat each in the sugar mixture.
  4. Arrange 12 balls on each baking sheet, spacing them about 2 inches apart.
  5. Bake both sheets for 10 to 12 minutes, switching their positions and rotating them halfway through, until the edges are set and the centers look puffed and slightly soft.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack to cool.

Notes

For tender cookies, mix the flour in just until no dry streaks remain. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free option, use dairy-free butter and dairy-free eggnog.