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Eggnog Snickerdoodles ares easy eggnog cookies filled with eggnog spices and topped with eggnog frosting. If you’re an eggnog lover then you’ll LOVE this perfect Christmas cookie recipe.
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Best Eggnog Cookies with Frosting
For the cookies, I turned my favorite snickerdoodle cookie recipe into an eggnog-y cookie and they are soft and chewy all at the same time. Basically, the perfect snickerdoodle cookie.
I used the eggnog to make the frosting and when you combine it with powdered sugar, it makes the most delectable holiday frosting that pairs so well with the cinnamon spiced cookies.
Why you’ll love this recipe
- Easy snickerdoodle cookie recipe with eggnog spices
- These are good with or without the frosting!
- Learn to make eggnog buttercream frosting – it’s SO GOOD!
Ingredients to Make Eggnog Snickerdoodles
- Butter: make sure to use softened unsalted butter
- Granulated sugar: perfect for snickerdoodles!
- Egg, Baking soda, Salt, Vanilla, All-purpose flour: traditional cookie ingredients
- Cream of tartar: the most important snickerdoodle ingredient; they wouldn’t be traditional snickerdoodles otherwise!
- Spices: Cinnamon and Nutmeg make the cookies have the flavor of eggnog
- Extra sugar and cinnamon for the coating
How to Make Eggnog Cookies
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream the butter and sugar until they are light and fluffy. Add the egg and mix again until well combined.
- Add Dry Ingredients: Mix in the baking soda, cream of tartar, cinnamon, nutmeg, and salt. Add the flour and stir again until the dough comes together.
- Roll in Cinnamon Sugar: In a small bowl, combine the extra cinnamon and sugar. Roll each cookie dough ball in the mixture and then place them on a prepare cookie sheet.
- Bake: Bake the cookies for 10 to 13 minutes or until they are cracked on top and just lose the glossy sheen. Err on the side of under baked for best results.
- These cookies are perfect plain – the perfect eggnog snickerdoodles – but I love to amp up that eggnog flavor by adding FROSTING!
Yes, you can make the dough and keep it in the refrigerator for a few days and bake them later.
Yes, you can freeze them! You can freeze the baked cookies for up to three months. Or, you can freeze the cookie dough balls and bake them later. If you bake the dough from frozen you will need a few extra minutes to the baking time.
Yes, as long as they’re not too hot. Allow the cookies to cool until they are warm and then you can frost them. If they are too hot the frosting will melt and get runny.
Traditional eggnog spices are cloves, nutmeg and cinnamon.
You are going to love these soft and chewy eggnog sugar cookies. I’m not sure why I didn’t come up with this idea sooner because the flavors complement each other so well. This is the perfect cookie for a holiday party or a cookie exchange. Or you can keep them all to yourself and binge watch all the Christmas movies like I plan to do.
Frosted Eggnog Cookies Recipe
For the Cookies:
- ¾ cup (170g) unsalted butter softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups (248g) all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
For the Frosting:
- 4 tablespoons (57g) unsalted butter softened
- 1 cup (113g) powdered sugar
- ¼ teaspoon salt
- 1 tablespoon (15ml) eggnog (more if needed for consistency)
- Cinnamon or nutmeg for garnish
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Cream butter and 1 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, 1/2 teaspoon cinnamon, nutmeg and salt. Slowly mix in flour until dough is combined.
- Place remaining 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Scoop 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet.
- Bake 2 tablespoon sized balls of cookie dough for 10-13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of under baked for best results. Let cookies cool completely before frosting.
- To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (up to 1 additional tablespoon). Frost cookies, sprinkle with cinnamon.
- Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.
Other Christmas Cookies
These Eggnog Cookies are truly the most perfect Christmas cookie! The eggnog frosting is the perfect complement to the cinnamon and nutmeg spices within the cookies.
Last Updated on December 10, 2022