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Eggnog Snickerdoodles Recipe

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4.8 from 95 reviews

Eggnog Snickerdoodles are soft, chewy cookies infused with the warm, festive flavors of eggnog, nutmeg, rum extract, and vanilla. These classic snickerdoodles get a rich holiday twist, perfect for seasonal cookie exchanges or a cozy winter treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (375 grams) (use up to 3 1/4 cups for thicker cookies)
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (226 grams), softened but still slightly firm
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla extract

Coating

  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 1/2 cups granulated sugar until the mixture is light and creamy. Be sure to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
  4. Add Eggs and Extracts: Beat in one large egg, two additional egg yolks, rum extract, and vanilla extract until the mixture is smooth and creamy, with no visible egg pieces remaining.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the butter mixture, about half at a time, mixing on low speed. The dough should be firm enough that it doesn’t stick to your fingers; if it does, add flour one tablespoon at a time until it reaches the right consistency.
  6. Prepare Coating: In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon ground nutmeg. Pour this mixture onto a small plate for easy rolling.
  7. Scoop and Roll Dough Balls: Use a cookie scoop or spoon to portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball and then coat thoroughly in the nutmeg sugar mixture.
  8. Arrange on Baking Sheet: Place the coated dough balls on the prepared cookie sheets spaced about 2 inches apart to allow room for spreading during baking.
  9. Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 9 to 12 minutes, or until the tops appear just set and the cookies are lightly golden around the edges. Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.

Notes

  • For thicker cookies, use up to 3 1/4 cups of flour instead of 3 cups.
  • Make sure the butter is softened but not melting to get a proper creamy consistency.
  • Do not overmix once the flour is added to prevent tough cookies.
  • The nutmeg sugar coating adds a warm spice and slight crunch to the cookie exterior.
  • These cookies keep well stored in an airtight container for up to a week.
  • For an alcohol-free version, ensure rum extract is alcohol-free or omit completely.

Keywords: Eggnog Snickerdoodles, Holiday Cookies, Nutmeg Cookies, Rum Extract Cookies, Christmas Cookies, Soft Snickerdoodle Recipe

Find it online: https://dinewithdylan.com/eggnog-snickerdoodles-recipe/