These Eggnog Snickerdoodles are a holiday twist on a classic cookie recipe. Pillowy soft snickerdoodle cookies are coated in nutmeg cinnamon sugar and topped with eggnog buttercream frosting for a festive holiday treat.
Christmas cookies are a big deal at our house. It is a tradition to spend the month of December baking in the kitchen together. We make enough cookies to give away to all the neighbors with plenty left over for holiday parties and midnight snacking.
These cookies are special. The snickerdoodle base is thick and soft with the magical crunchy nutmeg cinnamon sugar coating on the outside. And if you’ve never had frosting on a snickerdoodle, let me tell you, they were meant for it. And eggnog buttercream? It’s out of this world. I plan to pipe this delicious concoction straight into my mouth on everything this Christmas.
Pro Tip: The key to baking the snickerdoodles is to watch for the top to solidify, but don’t let them overbake. Overbaking will make your cookies dry and sad. Don’t do it.
If you’re not a fan of frosting, I’m going to let you in on a little secret… the best frosting has more butter and less sugar! I add the powdered sugar very gradually so that I only add just enough to get the right consistency. If you keep adding with abandon, you end up with overly sweet frosting. Another key is to use salted butter. It’s just better and you can fight me on that.
I’m excited for you to try these cookies. They’re so yummy! My family will be making them for years to come.
Eggnog Snickerdoodles Video
Cookies
-
1
cup
salted butter,
room temperature -
1 1/4
cup
white sugar -
1
egg -
1 1/2
tsp
vanilla extract -
3
cups
flour -
1 1/2
tsp
baking powder -
1/4
tsp
salt
Sugar Coating
-
1/4
cup
white sugar -
1/2
tsp
cinnamon -
1/2
tsp
nutmeg
Frosting
-
1
cup
salted butter,
room temperature -
4
cups
powdered sugar -
4
TBSP
eggnog -
1/2
tsp
nutmeg
For The Cookies
-
Cream together butter and sugar until light and fluffy.
-
Add in egg and vanilla and mix until combined.
-
In a separate bowl combine dry ingredients and mix to combine.
-
Slowly add flour mixture to butter mixture, mixing well between each addition.
-
The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
-
Mix cinnamon, nutmeg and sugar together and place in a shallow bowl.
-
Scoop balls of dough about the size of a walnut. Roll each ball in the cinnamon sugar mixture, then place on a cookie sheet lined with a silicone liner or parchment paper.
-
Bake at 350 degrees F for 12-15 minutes or until the center is just set.
-
Let cool 2 minutes then place on a wire rack to finish cooling.
For The Eggnog Frosting
-
Cream butter until fluffy. Add eggnog and continue to beat until well combined.
-
Add nutmeg, then powdered sugar 1/2 cup at a time until the frosting reaches desired consistency.
-
Pipe frosting onto cooled snickerdoodles. Store covered tightly in refrigerator.
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