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Chewy Eggnog Snickerdoodle Cookies: Easy Holiday Recipe

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These Chewy Eggnog Snickerdoodle Cookies are soft in the middle, chewy at the edges, and dusted with cinnamon sugar that cracks on top like a snickerdoodle should. They taste like Christmas morning, but they’re not fussy—just a bowl, a spoon, and a little patience while the dough chills.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ⅓ cup full-fat eggnog
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a wooden spoon until light and fluffy—about 2 to 3 minutes. Scrape the sides of the bowl as needed.
  2. Add the wet ingredients: Beat in the egg yolk, eggnog, and vanilla extract until combined. The mixture might look a little curdled—that’s normal.
  3. Whisk the dry ingredients together: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, cream of tartar, salt, and nutmeg.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stop as soon as you no longer see streaks of flour. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours.
  6. Preheat the oven: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the cinnamon sugar coating: In a small bowl, whisk together the ¼ cup granulated sugar, cinnamon, and a pinch of nutmeg if using.
  8. Shape the cookies: Scoop out rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into balls. Roll each ball generously in the cinnamon sugar mixture.
  9. Place on baking sheets: Arrange the dough balls 2 to 3 inches apart on the prepared baking sheets. Do not flatten them.
  10. Bake: Bake for 10 to 12 minutes, rotating the pans halfway through. The cookies should look puffed and slightly cracked on top, with golden edges. The centers will look soft and slightly underdone.
  11. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable for thick, chewy cookies. Use room temperature butter and measure flour correctly (spoon and level). Do not overbake—cookies continue to set on the hot pan. For a quick chill, freeze dough balls for 30 minutes instead of refrigerating for 2 hours.

Nutrition

Keywords: eggnog snickerdoodle cookies, chewy snickerdoodle, holiday cookies, eggnog cookies, easy cookie recipe

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