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Eggnog Snickerdoodles

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These ultra-soft cookies are a holiday twist on the classic snickerdoodle—made with creamy eggnog, a dash of nutmeg, and rolled in sweet cinnamon sugar. Cozy, chewy, and perfect with a mug of something warm.

Ingredients

Scale

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 large egg yolk

½ tsp vanilla extract

¼ cup eggnog

1¾ cups all-purpose flour

½ tsp baking soda

½ tsp cream of tartar

½ tsp ground nutmeg

¼ tsp salt

For Rolling:

¼ cup granulated sugar

1 tsp cinnamon

Pinch of nutmeg (optional)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Cream butter and sugars until fluffy. Add egg yolk, vanilla, and eggnog; beat until smooth.

In a separate bowl, whisk flour, baking soda, cream of tartar, nutmeg, and salt.

Gradually mix dry into wet until a soft dough forms. Chill for 20–30 minutes if needed.

Combine rolling sugar ingredients in a small bowl.

Scoop dough into 1-inch balls, roll in cinnamon sugar, and place on baking sheet.

Bake for 9–11 minutes, until edges are set and centers are still soft.

Let cool on pan for 5 minutes, then transfer to wire rack.

Nutrition

Find it online: https://thecomfortspoon.com/eggnog-snickerdoodles/