This holiday cookie recipe combines the classic flavors of snickerdoodle spice with the rich taste of eggnog, creating a delightful festive baking treat. These cookies are perfect for sharing at holiday gatherings or enjoying with a warm cup of cocoa.

With a soft and chewy texture, these eggnog thumbprint cookies are rolled in a cinnamon sugar coating, adding a sweet and spicy finish that captures the essence of the season.

Delicious Eggnog Snickerdoodle Cookies

These eggnog snickerdoodle cookies are infused with eggnog flavor and rolled in a cinnamon sugar coating, making them a perfect addition to your holiday cookie platter. The recipe yields about 24 cookies and takes approximately 30 minutes to prepare and bake.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Eggnog: Beat in the eggs, eggnog, and vanilla extract until well combined.
4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls.
7. Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture.
8. Bake: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 120kcal
• Fat: 6g
• Protein: 1g
• Carbohydrates: 16g