The Comfort Spoon

 

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Your New Favorite Holiday Cookie is Here: Eggnog Snickerdoodles!

Hey there, friend! Can you smell that? It’s officially that time of year—the air is getting crisp, twinkle lights are starting to appear, and my kitchen smells like a cozy hug. It’s the season of baking, and I am absolutely here for it. If you’ve been around here for a while, you know my philosophy: holiday treats should spark joy, not stress. They should be the kind of thing you can whip up on a snowy afternoon, filling your home with incredible aromas and your cookie jar with pure magic.

Today, we’re taking a beloved classic and giving it a full-blown holiday makeover. We’re talking about my Ultra-Soft Eggnog Snickerdoodles. Imagine the chewy, tangy, cinnamon-sugar goodness of a perfect snickerdoodle, but infused with the rich, creamy, and subtly spiced flavor of your favorite eggnog. These cookies are tender, they’re pillowy-soft, and they have that signature crinkly top that just begs you to take a bite. They’re perfect with a mug of hot cocoa, fantastic for cookie swaps, and absolutely guaranteed to become a new seasonal tradition. So, tie on your favorite apron, put on some festive tunes, and let’s bake up a batch of pure holiday cheer together!

A Cookie That Tastes Like Christmas Morning

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This recipe always takes me right back to my grandma’s kitchen. Every Christmas Eve, after the festivities had wound down and my brother and I were (theoretically) trying to sleep, the real magic would begin. My mom and grandma would take over the kitchen, baking up a storm for the next day. The soundtrack was a mix of classic carols, the gentle whir of her stand mixer, and their laughter.

I’d sneak downstairs, pretending to need a glass of water, just to catch a glimpse. The air was thick with the scent of butter, sugar, and spices. One year, my grandma caught me and, instead of sending me back to bed, she handed me a small bowl of leftover eggnog and a sprinkle of cinnamon sugar. “Here, Anna,” she whispered. “The secret ingredient.” She let me help her roll the dough balls, teaching me how to coat them perfectly. That first warm, eggnog-spiced cookie on Christmas morning tasted like pure love and magic. This recipe is my little tribute to that feeling—to the secret kitchen moments and the recipes that hold our dearest memories.

Gathering Your Cozy Cookie Ingredients

Part of the joy of this recipe is its simplicity! These are pantry staples with one glorious, seasonal twist. Here’s what you’ll need to make about two dozen cookies:

• ½ cup unsalted butter, softened: This is the foundation of our rich, tender cookie. I always use unsalted so we can control the salt level. Chef’s Tip: Your butter is perfectly softened when you can press your finger into it and leave a slight indentation without it sinking all the way through. Too soft/melted will lead to flat cookies!
• ½ cup granulated sugar + ½ cup brown sugar: The white sugar gives us that classic crisp edge, while the brown sugar (pack it firmly into your measuring cup!) brings moisture, chewiness, and a lovely caramel note.
• 1 large egg yolk: Using just the yolk adds incredible richness and softness to the crumb without making the cookies cakey. Save the white for a healthy omelet tomorrow morning!
• ½ tsp vanilla extract: The warm, aromatic flavor booster that makes everything taste more like itself. Use the good stuff—pure vanilla extract—if you have it!
• ¼ cup eggnog: The star of the show! This is where that iconic flavor comes from. Use store-bought or homemade, full-fat is best for the most flavor. Substitution: If you’re out of eggnog, you can make a quick substitute by whisking ¼ cup whole milk with a big pinch of nutmeg and a tiny pinch of cinnamon.
• 1¾ cups all-purpose flour: The structure of our cookie. Be sure to fluff your flour with a spoon before scooping it into your measuring cup and leveling it off. This prevents accidentally using too much and ending up with dry cookies.
• ½ tsp baking soda + ½ tsp cream of tartar: This dynamic duo is what makes a snickerdoodle a SNICKERDOODLE! The cream of tartar reacts with the baking soda to create that iconic tangy flavor and beautifully puffy, soft texture. Don’t skip it! It’s not the same without it.
• ½ tsp ground nutmeg: We’re doubling down on the eggnog flavor. Freshly grated nutmeg will have the most vibrant flavor, but pre-ground works perfectly well too.
• ¼ tsp salt: The essential flavor enhancer. It balances all the sweetness and makes the spices pop.

For The Cinnamon-Sugar Rolling Coating:

• ¼ cup granulated sugar: For that sparkly, crunchy exterior.
• 1 tsp cinnamon: The classic partner for sugar. It’s non-negotiable!
• Pinch of nutmeg (optional but highly encouraged): This little extra pinch ties the coating directly to the eggnog flavor inside the cookie. It’s a tiny step that makes a big difference.

Let’s Bake: Step-by-Step to Snickerdoodle Heaven

Ready to create some magic? Follow these steps for foolproof, bakery-worthy cookies every single time.

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). This ensures it’s perfectly hot and ready when your dough is. Line your baking sheets with parchment paper. This little miracle worker prevents sticking AND makes cleanup an absolute dream. No parchment? A silicone baking mat works great too.
2. Cream the Good Stuff: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the softened butter, ½ cup granulated sugar, and brown sugar together on medium speed for a full 1-2 minutes. We’re not just mixing—we’re creaming! This incorporates air into the dough, which is a secret key to a lighter, chewier texture. You’ll know it’s ready when the mixture turns pale and fluffy.
3. Combine the Wet Ingredients: Scrape down the sides of the bowl with a spatula—a crucial step for even mixing! Add the egg yolk, vanilla extract, and that glorious ¼ cup of eggnog. Mix on medium speed until everything is beautifully combined and smooth. It might look a little curdled at first, but just keep mixing; it will come together.
4. Whisk the Dry Team: In a separate, medium-sized bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, and salt. Whisking beforehand is my number one chef hack to ensure the leavening and spices are evenly distributed throughout the flour, so you get a consistent flavor and rise in every single cookie.
5. Bring It All Together: With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain. Pro-Tip: Overmixing at this stage can lead to tough cookies. A few flour streaks are okay—you can always fold the last bit in with your spatula!
6. The Chill Factor (Optional but Smart): Your dough might be a little soft. If it feels too sticky to handle easily, cover the bowl and pop it in the refrigerator for 20-30 minutes. This chills the butter back up, preventing the cookies from spreading too much in the oven. It’s the best trick for a thick, chewy cookie!
7. Create the Coating: While the dough chills (or right away if you’re ready to roll!), make your cinnamon sugar. In a small bowl, mix the ¼ cup sugar, 1 tsp cinnamon, and that optional pinch of nutmeg.
8. Roll and Coat: Use a small cookie scoop (about 1 tablespoon size) or a spoon to portion your dough. Roll each portion into a smooth, neat ball between your palms. Roll each ball generously in the cinnamon-sugar mixture until it’s completely coated. This is the fun part—get the kids involved!
9. Bake to Perfection: Place the dough balls about 2 inches apart on your prepared baking sheets. They need a little room to spread! Bake for 9-11 minutes. The key here is to pull them out when the edges look set and are just starting to turn golden, but the centers still look soft and slightly underdone. They will continue to cook on the hot baking sheet. This is the secret to an ultra-soft, chewy center!
10. The Cool Down: This is the hardest part: patience! Let the cookies cool on the hot baking sheet for at least 5 minutes. This allows them to set up enough to move without breaking. Then, use a spatula to transfer them to a wire rack to cool completely. Or, you know, eat a few warm and melty right away. I won’t tell!

How to Serve These Holiday Darlings

These cookies are stars all on their own, but presentation is part of the fun! Pile them high on a vintage cake stand for a gorgeous holiday dessert table. For the ultimate cozy experience, serve them slightly warm alongside a big mug of hot chocolate, a spiced chai latte, or even a small glass of cold eggnog. They also make incredible edible gifts! Let them cool completely, then stack them in a cellophane bag tied with a pretty ribbon for a homemade present everyone will truly adore.

Make Them Your Own: Delicious Variations

Feel like playing? Here are a few fun ways to switch up this classic recipe:

• Eggnog Glaze Drizzle: Whisk together ½ cup powdered sugar with 1-2 tablespoons of eggnog and a pinch of nutmeg until smooth. Drizzle over the cooled cookies for an extra festive and sweet touch.
• White Chocolate Chip: Fold ⅔ cup of white chocolate chips into the dough at the end. The creamy sweetness pairs perfectly with the eggnog spices.
• Boozy Adult Version: Add a teaspoon of rum extract to the dough along with the vanilla, or substitute 1-2 tablespoons of the eggnog with actual rum or bourbon for a grown-up kick.
• Gluten-Free Swap: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. I’ve had great success with brands like Bob’s Red Mill or Cup4Cup.
• Spice Lover’s Delight: Add an extra ¼ teaspoon of cinnamon or a pinch of cardamom to the dough for an even more complex spice profile.

Anna’s Chef Notes & Kitchen Stories

This recipe has been through many iterations in my kitchen! The first time I tried it, I made the classic mistake of using melted butter (a frantic, last-minute decision because I forgot to soften it!). The cookies turned into flat, crispy puddles. Tasty, but not the soft, pillowy clouds we’re after. Lesson learned: patience with butter is a virtue in baking!

I also love making a double batch of the dough and freezing half of it. After rolling the dough balls in sugar, I place them on a parchment-lined plate, freeze until solid, and then toss them into a freezer bag. Then, whenever cookie cravings strike (which is often), I can pop a few frozen dough balls straight into the oven. Just add a minute or two to the baking time. It’s my secret weapon for being “spur-of-the-moment hospitable” during the busy holiday season!

Your Questions, Answered!

Q: Can I make these without cream of tartar? What can I use instead?
A: Cream of tartar is what gives snickerdoodles their signature tang and soft texture. It’s highly recommended! However, if you’re in a true pinch, you can substitute it with 1 ½ teaspoons of lemon juice or white vinegar, added in with the wet ingredients. The result will be slightly different, but still delicious.

Q: My cookies spread too much and got flat. What happened?
A: This is usually a butter or chilling issue! The most common culprits are: 1) Your butter was too soft or even melted. 2) Your dough wasn’t chilled before baking (if your kitchen is warm, this step is essential). 3) Your baking soda might be old. Always make sure your leaveners are fresh for the best rise.

Q: Can I use store-bought eggnog, or is homemade better?
A> Absolutely use store-bought! It’s convenient and works wonderfully. Just try to use a full-fat, creamy variety for the richest flavor. Homemade is fantastic if you have it, but it’s not a requirement for success here.

Q: How do I store these cookies to keep them soft?
A> The key to soft cookies is an airtight container! Once they are completely cool, store them in a container with a tight-fitting lid at room temperature. If you want to go the extra mile, you can toss a piece of bread or a single marshmallow into the container—it will help keep the cookies soft for days (the cookies will absorb the moisture from the bread/marshmallow!).

Nutritional Information (Per Cookie)

This is just an estimate, as ingredients can vary.

• Calories: ~110
• Fat: 5g
• Carbohydrates: 15g
• Sugar: 9g
• Protein: 1g

Prep Time: 15 mins | Bake Time: 10 mins | Total Time: ~25 mins | Servings: 24 cookies

 

Final Thoughts: Christmas Magic in Every Bite

These Eggnog Snickerdoodles aren’t just cookies—they’re little bites of Christmas morning. Soft, chewy, and dusted with that cinnamon-sugar sparkle, they’re perfect for holiday gatherings, gift tins, or sneaking warm from the baking sheet with a glass of eggnog. Simple to make, full of cozy flavor, and destined to become part of your family traditions, these cookies are proof that holiday baking is about joy, not stress. So tie on that apron, turn up the carols, and bake yourself some pure holiday cheer.