Eggnog Snickerdoodle Cookies

$- 2 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground cinnamon - ½ teaspoon ground nutmeg These dry ingredients form the base of your cookies. First, the all-purpose flour gives structure. Baking powder and baking soda help the cookies rise. Salt enhances flavor, while cinnamon and nutmeg add that warm, holiday taste. - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - ½ cup eggnog The wet ingredients bring moisture and flavor. Softened butter makes cookies rich and tender. Granulated sugar sweetens and helps with texture. Eggs bind everything together. Pure vanilla adds depth, and eggnog gives those festive notes we all love. - Granulated sugar - ½ cup powdered sugar for rolling The coating is key for that classic snickerdoodle look. Rolling the cookies in sugar adds sweetness. The powdered sugar gives a lovely finish, making them look even more festive. {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, prepare two baking sheets by lining them with parchment paper. This step makes it easy to remove the cookies later. Now, let’s mix the dry ingredients. In a medium bowl, whisk together: - 2 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground cinnamon - ½ teaspoon ground nutmeg Make sure these ingredients are well combined. Set this mixture aside for later use. In a large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer for about 3 minutes until the mix is light and fluffy. Now, it’s time to add the eggs. Add 2 large eggs one at a time, mixing well after each. Then, mix in 1 teaspoon of pure vanilla extract and ½ cup of eggnog. Keep mixing until the batter is smooth. Next, combine the dry and wet ingredients. Gradually add the dry mixture into the wet mix. Stir gently until the dough forms. Be careful not to overmix, as this can change your cookie texture. Now, shape the cookies. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading. For the final touch, roll each cookie dough ball in a mix of ½ cup powdered sugar and a pinch of ground cinnamon. This gives your cookies a sweet, festive coating. Bake the cookies in your preheated oven for 10-12 minutes. Look for lightly golden edges and centers that are just set. Once they’re done, let the cookies cool on the baking sheets for about 5 minutes. After that, carefully transfer them to wire racks to cool completely. To get that soft and chewy cookie, follow these tips when mixing your dough: - Do cream the butter and sugar well. This helps add air, making your cookies light. - Do add the eggs one at a time. This ensures even mixing and smooth dough. - Don’t overmix after adding the dry ingredients. This can make your cookies tough. - Do let your dough rest for a few minutes. Resting helps the flour hydrate, leading to better texture. Eggnog Snickerdoodles are great on their own, but you can boost the flavor: - Add more spices! Consider a pinch of ground cloves or allspice for warmth. - Use flavored extracts. A splash of almond extract can give a nice twist. - Try mixing in some finely chopped nuts. Walnuts or pecans can add a delightful crunch. How you present your cookies can make a big difference: - Stack cookies on a festive platter. This gives a lovely holiday feel. - Sprinkle a little cinnamon on top for an extra touch. - Drizzle a simple glaze made from powdered sugar and eggnog over cooled cookies. It adds a sweet finish and looks pretty. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent them from spreading too much in the oven. Use Fresh Spices: For the best flavor, use freshly ground cinnamon and nutmeg. They can significantly enhance the taste of your cookies. Check for Doneness: To avoid overbaking, watch the cookies closely during the last few minutes. They should be lightly golden at the edges but still soft in the center. Store Properly: Keep your cookies in an airtight container at room temperature for up to one week to maintain their softness and flavor. {{image_4}} To make these Eggnog Snickerdoodle Cookies gluten-free, use a blend of gluten-free flour. I recommend using a 1:1 gluten-free flour mix. These blends often include rice flour, tapioca starch, and potato starch. They work well in cookies and keep the texture nice. To create a vegan version, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water for each egg. This will help bind the dough. For the butter, you can use coconut oil or vegan butter. Both options ensure the cookies remain soft and tasty. Want to add a twist? Try adding chocolate chips or dried fruits like cranberries or raisins. These additions bring new flavors to the cookies. You can also experiment with different spices, like ginger or cardamom, for extra warmth. Each variant provides a fun spin on your classic holiday treat. To keep your Eggnog Snickerdoodle Cookies fresh, store them at room temperature. Use an airtight container. This helps keep the cookies soft and tasty. Place parchment paper between layers to prevent sticking. They stay good for about a week. If you want to save cookies for later, freezing works great. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag. This prevents freezer burn. They can last up to three months in the freezer. Stale cookies can still be enjoyable. To bring back freshness, place them in an airtight container with a slice of bread. The moisture from the bread helps soften the cookies. You can also warm them in the oven for a few minutes. This makes them taste fresh again. Look for a few clear signs to know if your cookies are ready. First, check the edges. They should be lightly golden brown. Next, the centers should look just set. They might still feel soft to the touch, but don’t worry; they will firm up as they cool. Finally, a light crack on top can also show that they are done. These signs will help you bake perfect eggnog snickerdoodle cookies. Yes, you can make the dough ahead of time. This is a great way to save time on baking day. After mixing your dough, wrap it tightly in plastic wrap. You can keep it in the fridge for up to three days. If you want to store it longer, freeze the dough instead. Just make sure to wrap it well to prevent freezer burn. When you're ready to bake, let it thaw in the fridge overnight. If you can't find eggnog, don’t worry. You can make easy swaps. Mix one cup of milk or cream with a tablespoon of vanilla extract and a pinch of nutmeg. This will give you a similar flavor. You can also use almond milk or coconut milk with spices for a dairy-free option. These alternatives work well in the recipe and keep the festive spirit alive. You've learned about the key ingredients and steps to bake delicious cookies. We covered how to mix dry and wet ingredients, shape the dough, and bake to perfection. I shared tips for the best texture and flavor enhancements. Variations allow you to customize recipes, and proper storage keeps your cookies fresh. Baking cookies can be simple and fun. You’ll impress everyone with your baking skills and creativity. Enjoy your cookie journey and keep experimenting!$

Delicious and festive cookies infused with eggnog and warm spices, perfect for the holiday season.

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Prep Time 20

Cook Time 12

Total Time 40

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.75 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
1 cup unsalted butter, softened to room temperature
1.5 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
0.5 cup eggnog
0.5 cup powdered sugar (for rolling the cookies)

Instructions

Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper for easy removal of the cookies.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this dry mixture aside for later use.
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes.
Add the eggs to the mixture one at a time, ensuring to mix thoroughly after each addition. Then, stir in the pure vanilla extract and eggnog, continuing to mix until fully combined and smooth.
Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently just until the dough forms. Be cautious not to overmix as this could affect the texture of the cookies.
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, ensuring to space them about 2 inches apart to allow for spreading during baking.
In a small bowl, combine the powdered sugar with a pinch of ground cinnamon. Roll each cookie dough ball in this sugary mixture until they are well-coated.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.
For a delightful finishing touch, drizzle a simple glaze made from powdered sugar mixed with a splash of eggnog over the cooled cookies before serving.

Notes

For a delightful finishing touch, drizzle a simple glaze made from powdered sugar mixed with a splash of eggnog over the cooled cookies before serving.

Keyword cookies, eggnog, holiday, snickerdoodle