If you love eggnog, these eggnog snickerdoodle cookies are the perfect way to enjoy it in a cookie. They are soft and chewy, with a cinnamon sugar coating that stays crisp around the edges. The eggnog goes into the dough, so every bite has a festive, creamy flavour.
The rum extract gives the cookies a warm, cosy flavour, while the cream of tartar keeps them soft and gives them that classic snickerdoodle tang. Make sure you chill the dough, so the cookies hold their shape in the oven.
These cookies are lovely for a Christmas cookie tin, a holiday party, or a quiet evening with hot chocolate. They also freeze well, so you can bake a batch and keep some ready for guests.
Ingredients
- 2 3/4 cups plain flour
- 1 teaspoon cream of tartar
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup eggnog
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
- 1 tablespoon ground cinnamon, for rolling
Method
- Whisk the flour, cream of tartar, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl and set aside.
- Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in the eggs, one at a time, then mix in the eggnog, rum extract and vanilla until smooth.
- Add the dry ingredients and stir until a soft dough forms. Do not overmix.
- Cover and chill the dough for 30 minutes, until it is firm enough to roll.
- Roll the dough into balls and roll each one in the cinnamon sugar. Place them on lined baking trays, leaving space to spread.
- Bake for 10 to 12 minutes, until the edges are set and the centres still look soft.
- Cool on the tray for 5 minutes, then move to a wire rack to finish cooling.
Eggnog Snickerdoodle Cookies with Eggnog in the Dough
24
cookies15
minutes12
minutes120
kcal30
minutes57
minutesIngredients
2 3/4 cups plain flour
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup eggnog
1 teaspoon rum extract
1 teaspoon vanilla extract
1/4 cup granulated sugar, for rolling
1 tablespoon ground cinnamon, for rolling
Instructions
- Whisk the flour, cream of tartar, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl and set aside.
- Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in the eggs, one at a time, then mix in the eggnog, rum extract and vanilla until smooth.
- Add the dry ingredients and stir until a soft dough forms. Do not overmix.
- Cover and chill the dough for 30 minutes, until it is firm enough to roll.
- Roll the dough into balls and roll each one in the cinnamon sugar. Place them on lined baking trays, leaving space to spread.
- Bake for 10 to 12 minutes, until the edges are set and the centres still look soft.
- Cool on the tray for 5 minutes, then move to a wire rack to finish cooling.
Mistakes, substitutions, serving and storage
- Common mistakes: Skipping the chill, overbaking, and rolling the cookies in too little cinnamon sugar. The dough needs to be firm, the cookies need to come out while the centres are still soft, and the coating needs to be generous.
- Substitutions: Use a plant-based butter and an oat or almond milk eggnog for a dairy-free version. You can also leave out the rum extract and use extra vanilla.
- Serving ideas: Serve with a mug of hot chocolate, a glass of eggnog, or a scoop of vanilla ice cream. They are also lovely in a Christmas cookie tin.
- Storage and reheating: Keep in an airtight container for 5 days, or freeze for up to 3 months. Let them come to room temperature before serving.
Frequently asked questions
Can I make the dough ahead of time?
Yes. You can chill the dough for up to 48 hours, or freeze it for up to 3 months. Thaw the dough in the fridge overnight before rolling.
Can I make these cookies without eggnog?
Yes, you can use 1/2 cup of milk or cream instead, but the flavour will be less rich and festive.
Can I freeze baked cookies?
Yes. Freeze them in a single layer, then move them to a sealed bag or container. They keep for up to 3 months.
Do I need cream of tartar?
Yes. It gives snickerdoodles their signature tang and soft texture, so it is best not to skip it.
