Christmas cookies are some of my favorite cookies to make. Every year we make our traditional Cut-Out Sugar Cookies, as well as Ginger Crinkles, and Nutmeg Logs. I wanted to add a different cookie to the mix this year, and this twist on the classic snickerdoodle was the perfect choice. Eggnog Snickerdoodles will definitely be added to my Christmas cookie list from now on.
From what I can tell, people either love or hate eggnog. Mr. L&C loves it and can’t wait until December rolls around to start drinking it. To say these cookies were a hit is an understatement. When I opened the container, the nutmeg is prominent, and you can tell just by smell that these cookies are full of eggnog goodness.
I made some with the glaze, but actually prefer it without. The glaze doesn’t set hard, so they don’t stack easily with it. The cookies are good on their own and were gobbled perfectly fine without the glaze, so it’s your choice if you want to add it or not.
This batch went to a Christmas cookie exchange party with friends, and you can definitely tell that those who loved eggnog kept going back for more. Mr. L&C was happy they weren’t all eaten, so we brought the extras home to snack on during the week.
I haven’t tried freezing them, but I think they would do find baked, placed in a airtight container, then plastic wrapped to keep them fresh, if you like baking ahead. Since we make a lot of cookies, I will probably do just that with another batch, so we have them for the Christmas Day.
Eggnog Snickerdoodle Cookies
adapted from Lovefromtheoven.com
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cups granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 eggs, room temperature
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons freshly grated nutmeg
- 2 cups powdered sugar
- 1/4 cup eggnog
- Sift together flour, baking powder, baking soda, cream of tartar, nutmeg, and salt. Set aside
- In bowl of stand mixer, cream butter, granulated sugar, and brown sugar 2-3 minutes, until light and fluffy. Scrape down sides of bowl and add eggs, eggnog, vanilla extract and rum extract. Mix on low to combine.
- Add in dry ingredients and mix on low until just combined. Wrap bowl in plastic wrap and chill for 1+ hours
- Heat oven to 350F. Prepare cookie sheets with parchment. Combine sugar and nutmeg into small bowl for topping
- Using a small cookie scoop, scoop dough into tablespoon size balls. Roll dough balls in sugar-nutmeg mixture then place on cookie sheets.
- Bake 8-9 minutes, being careful not to overbake. Cool for 5 minutes on cookie sheet then move to wire rack to cool completely.
- If topping with glaze, whisk together powdered sugar and eggnog. Drizzle over cookies and top with sprinkles if desired.
Yield: 4-5 dozen
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