I was invited to a holiday baking exchange and wanted to bring something that I was pretty sure no one else would bring, so I came up with eggnog snickerdoodles. These are a holiday twist on the classic cookie and they taste and smell delicious!
If you are a fan of eggnog, you are going to love these cookies! And the smell that fills the house as they are baking is as holiday as it gets.
My husband loves eggnog, so he of course was happy to drink what was left after I bought some to make these cookies! I had to be careful to bake these directly after I bought the eggnog so that it wasn’t gone before I got the chance to use it.
Eggnog Snickerdoodles Recipe:
2 cups flour
1 1/2 tsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 cup melted butter
1/2 cup light eggnog, warmed to room temperature
2 tsp. vanilla extract
1/2 cup sugar
1/2 cup brown sugar
for coating:
5 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Mix together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a bowl.
In a different bowl, mix together the melted butter, eggnog (remember to have it at room temperature so that it doesn’t lump up the butter!) and the vanilla. Stir in the sugars.
Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.
Cover the cookie dough and refrigerate it for between one and three hours.
Once the dough has chilled, preheat the oven to 350° and line a baking sheet with parchment paper or use a stoneware cookie sheet.
Mix together the sugar and spices for the coating in a small bowl.
Make balls with the cookie dough (I used a cookie scoop so that they were all the same size since I was making them for a baking exchange) and roll the balls in the coating before placing them on the baking sheet. I pressed mine down a bit to achieve the shape I wanted to, but it isn’t necessary.
Bake at 350° for 10-12 minutes. Cool them on the baking sheet for 10 minutes before removing.
This recipe makes about 3 dozen eggnog snickerdoodles, depending on the size you make them.
Other Christmas cookies you might enjoy:
- 2 cups flour
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1/4 cup melted butter
- 1/2 cup light eggnog warmed to room temperature
- 2 tsp. vanilla extract
- 1/2 cup sugar
- 1/2 cup brown sugar
- 5 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
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Mix together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a bowl.
-
In a different bowl, mix together the melted butter, eggnog (remember to have it at room temperature so that it doesn't lump up the butter!) and the vanilla. Stir in the sugars.
-
Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
-
Cover the cookie dough and refrigerate it for between one and three hours.
-
Once the dough has chilled, preheat the oven to 350° and line a baking sheet with parchment paper or use a stoneware cookie sheet.
-
Mix together the sugar and spices for the coating in a small bowl.
-
Make balls with the cookie dough (I used a cookie scoop so that they were all the same size since I was making them for a baking exchange) and roll the balls in the coating before placing them on the baking sheet. I pressed mine down a bit to achieve the shape I wanted to, but it isn't necessary.
-
Bake at 350° for 10-12 minutes. Cool them on the baking sheet for 10 minutes before removing.
-
This recipe makes about 3 dozen eggnog snickerdoodles, depending on the size you make them.
