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Cozy Eggnog Snickerdoodle Cookies: Easy & Best with Nutmeg

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These eggnog snickerdoodle cookies are soft, buttery, and warmly spiced with nutmeg and cinnamon. They come together in under 30 minutes and are perfect for holiday cookie exchanges or cozy nights in.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 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 cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg (freshly grated preferred)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/2 teaspoon ground nutmeg (for coating)

Instructions

  1. Take the butter and egg out of the fridge about 30 minutes before starting to bring them to room temperature.
  2. In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  3. Add the egg, eggnog, and vanilla extract to the butter mixture. Beat on low speed until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, salt, nutmeg, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, with a few streaks of flour remaining.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. In a small bowl, mix together the coating ingredients: 1/4 cup sugar, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg.
  9. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a smooth ball, then roll in the coating mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use freshly grated nutmeg for best flavor. Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. For dairy-free, use plant-based butter and dairy-free eggnog. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://tablemira.com/cozy-eggnog-snickerdoodle-cookies-easy-and-best-with-nutmeg/