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–+ servings

Eggnog Snickerdoodle Cookies with Cinnamon Sugar Coating

Soft and chewy eggnog snickerdoodle cookies rolled in cinnamon sugar, made with real eggnog and rum extract. A holiday favorite.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 cup butter, softened 2 sticks
  • 1 3/4 cups granulated sugar divided: 1 1/4 cups for the dough and 1/2 cup for rolling
  • 1 large egg at room temperature
  • 1/4 cup eggnog full-fat works best
  • 1 teaspoon rum extract
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt reduce slightly if using salted butter
  • 1 to 2 tablespoons ground cinnamon

Method
 

Directions
  1. Heat the oven to 350°F. Line two rimmed baking sheets with parchment paper, and keep in mind that you will use each pan twice.
  2. In a large bowl, mix the softened butter and 1 1/4 cups of granulated sugar with a spatula, or with an electric mixer on low using the paddle attachment, until a thick paste forms. Mix in the egg, eggnog, and rum extract until combined.
  3. Add the all-purpose flour, cream of tartar, baking soda, and kosher salt to the bowl. Mix until a thick, evenly blended cookie dough forms.
  4. In a small bowl, stir the remaining 1/2 cup granulated sugar with the ground cinnamon. Scoop or shape the dough into balls about the size of a circle made by your thumb and pointer finger touching. Roll each ball in the cinnamon sugar and place 6 cookies, staggered, on a baking sheet.
  5. Bake for 12 to 13 minutes, until the cookie bottoms are golden and the tops have a cracked look. Let the cookies cool on the pans for a few minutes before removing them to a wire rack.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 85mgFiber: 1gSugar: 15g

Notes

Use full-fat eggnog for the most authentic flavor and soft texture.
Whisk the flour, cream of tartar, baking soda, and salt together before adding them for an evenly mixed dough.
If the dough becomes too sticky to shape, chill it for 15 to 20 minutes and roll with slightly damp hands.
For a more even bake, use a small cookie scoop and place 6 cookies per pan, leaving plenty of space for spreading.
Store the baked cookies in an airtight container at room temperature for up to 5 days, but enjoy them within the first 2 days for the best texture.
Freeze unbaked dough balls on a parchment lined baking sheet until firm, then move them to a freezer safe bag and keep them frozen for up to 3 months.
A quick eggnog glaze made from 1/2 cup powdered sugar and 2 teaspoons eggnog can be drizzled over the cooled cookies.

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