Day 9 of the 12 Days of Christmas Cookie Recipes 2020

Nothing says “holidays” more than these eggnog snickerdoodles (well also, so do all of my other 12 days of Christmas Cookie Recipes this year like these oreo peppermint cookies or gingerbread oatmeal creme pies). These cookies are absolutely delicious. They are soft and fluffy on the inside and have a crispy, cinnamon shell on the outside. They are also topped with an absolutely amazing nutmeg drizzle! Every bite will have you wanting more…eggnog!

Soft Eggnog Snickerdoodle Cookies

As a little girl I remember being so excited for the holidays to roll around because of course it meant yummy treats would be all around but also it meant my mom would come home from the grocery store with a half gallon of eggnog. Eggnog was always a highlight for my siblings and me (especially my younger brother) during the holidays and if there wasn’t any brought to our Christmas brunch, we were absolutely D E V A S T A T E D.

I’m now a full grown woman and often have to turn my sight of vision at the grocery store or I will be tempted to buy alllll the eggnog. It’s just SO good and so nostalgic. Drinking a cup of eggnog is like drinking a cup of Christmas past for me. So when deciding what kind of cookies I wanted to create for my 12 days of christmas cookie recipes, eggnog was one of the first things that came to mind.

The end of the holiday season may have you asking: what do I do will the leftover eggnog? This recipe will be an awesome one to keep in your back pocket! Don’t throw any eggnog away but instead make these delicious eggnog snickerdoodles.

Do you have to refrigerate eggnog cookies?

These cookies will stay fresh for 3 days in an air-tight plastic storage bag or bin. If you’d like to keep your cookies longer you may want to refrigerate or keep in your freezer.

How to Make Eggnog Snickerdoodles

To make the cookies you will need the following ingredients:

Cold Butter, cut into tablespoons
Granulated sugar
Light Brown Sugar
Large egg
Vanilla extract
Rum extract
Baking Powder
Baking Soda
Nutmeg
Cinnamon
All Purpose Flour
Cake Flour
Eggnog

For the drizzle of icing on top, you’ll need:

Powdered Sugar
Eggnog
Nutmeg

MIX. To make the eggnog snickerdoodles, beat the cold butter on low in an electric mixer until somewhat softened. Add sugars and cream until butter is smooth. Add egg, vanilla, rum extracts, and eggnog. Sift other ingredients in a separate bowl, then add to wet ingredients. Mix on low until well combined.

MEASURE AND ROLL. Measure cookie dough mounds into 3 ounces (small cookies) or 5 ounces (large cookies). Roll dough mounds into the sugar mixture.

BAKE. Place cookie mounds onto a cookie sheet at bake at 375 for 12-14 minutes. Cookies will be slightly browned on top and start to crack. Allow them to cool on the sheet for at least 10 minutes and then ENJOY!

For more holiday inspired cookies:

Soft Sugar Cookie Recipe

Peanut Butter Muddy Buddy Cookie Recipe

Hot Chocolate Cookie Recipe

Eggnog Snickerdoodles with Nutmeg Glaze

Print Recipe Pin Recipe

Ingredients

Wet Ingredients

1 C Unsalted Butter, COLD, cut into tablespoons
1 C Granulated Sugar
1/2 C Light Brown Sugar
1 large egg
1½ tsp Vanilla Extract
1/2 C Eggnog
1 tsp Rum Extract

Dry Ingredients

1 tsp Cinnamon
1/2 tsp Nutmeg
1 C Cake Flour
2-2¼ C All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt

For Rolling

1/2 C Granulated Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg

For the Icing

3/4 C Powdered Sugar
1-2 tbsp Eggnog
1/2 tsp Nutmeg

Instructions

Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone mats.
Cut cold butter into tablespoon chunks, add to electric mixer. Beat on low until butter is somewhat softened.
Add sugars and cream on low until well combined.
Add egg, eggnog, vanilla extract, and rum extract. Mixed until well combined, scraping the sides and bottom of the bowl.
Sift together dry ingredients. Add to wet ingredients, turn mixer on low and mix until well combined.

For the Rolling:

Add sugar, cinnamon, and nutmeg to a separate bowl and mix.
Measure cookie dough into mounds (either 3oz for small or 5 oz for large cookies) and roll evenly in sugar mix. Place on sheet at least 2 inches apart (small cookies) or 3 inches apart for large cookies. Bake for 12-14 minutes or until tops have turned slightly golden brown.

For the Icing:

Mix powdered sugar, eggnog, and nutmeg in a bowl until well combined. Using a spoon, slowly drizzle the cookie with frosting.

2 Comments

Alyssa williams

Nicole H