These Eggnog Snickerdoodles are a holiday twist on a archetype cookie recipe. Pillowy soft snickerdoodle cookies are coated in nutmeg cinnamon sugar and topped with eggnog buttercream frosting for a festive holiday treat.
Christmas cookies are a big deal at our house. It is a tradition to spend the month of December sultry in the kitchen together. We make unbearable cookies to requite yonder to all the neighbors with plenty left over for holiday parties and midnight snacking.
These cookies are special. The snickerdoodle wiring is thick and soft with the magical crunchy nutmeg cinnamon sugar coating on the outside. And if you’ve never had frosting on a snickerdoodle, let me tell you, they were meant for it. And eggnog buttercream? It’s out of this world. I plan to pipe this succulent suffusion straight into my mouth on everything this Christmas.
Pro Tip: The key to sultry the snickerdoodles is to watch for the top to solidify, but don’t let them overbake. Overbaking will make your cookies dry and sad. Don’t do it.
If you’re not a fan of frosting, I’m going to let you in on a little secret… the weightier frosting has increasingly butter and less sugar! I add the powdered sugar very gradually so that I only add just unbearable to get the right consistency. If you alimony subtracting with abandon, you end up with overly sweet frosting. Another key is to use salted butter. It’s just largest and you can fight me on that.
I’m excited for you to try these cookies. They’re so yummy! My family will be making them for years to come.
Eggnog Snickerdoodles Video
Eggnog Snickerdoodles
Ingredients
Cookies
- 1 cup salted butter, room temperature
- 1 1/4 cup white sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Sugar Coating
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Frosting
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 4 TBSP eggnog
- 1/2 tsp nutmeg
Instructions
For The Cookies
- Cream together butter and sugar until light and fluffy.
- Add in egg and vanilla and mix until combined.
- In a separate trencher combine dry ingredients and mix to combine.
- Slowly add flour mixture to butter mixture, mixing well between each addition.
- The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
- Mix cinnamon, nutmeg and sugar together and place in a shallow bowl.
- Scoop balls of dough well-nigh the size of a walnut. Roll each wittiness in the cinnamon sugar mixture, then place on a cookie sheet lined with a silicone liner or parchment paper.
- Bake at 350 degrees F for 12-15 minutes or until the part-way is just set.
- Let tomfool 2 minutes then place on a wire rack to finish cooling.
For The Eggnog Frosting
- Cream butter until fluffy. Add eggnog and protract to write-up until well combined.
- Add nutmeg, then powdered sugar 1/2 cup at a time until the frosting reaches desired consistency.
- Pipe frosting onto cooled snickerdoodles. Store covered tightly in refrigerator.
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