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Chewy Eggnog Snickerdoodles

Classic chewy snickerdoodles infused with rich eggnog flavor and rolled in a festive cinnamon-nutmeg sugar coating. A perfect holiday cookie.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time (Optional) 30 minutes
Total Time 25 minutes
Servings: 36 cookies
Course: Cookie, Dessert, Holiday
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Chewy Eggnog Snickerdoodles
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup full-fat eggnog for richness and viscous texture
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.25 tsp salt
Eggnog Spice Coating
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg or ground nutmeg

Equipment

  • Large mixing bowls
  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, cream softened butter and 1.5 cups granulated sugar until light and fluffy (3-4 mins).
  3. Beat in eggs one at a time, then vanilla extract and eggnog. (Mixture may look slightly curdled, this is normal).
  4. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
  5. Optional: Chill dough for at least 30 minutes for easier handling and chewier cookies.
  6. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  7. In a shallow bowl, combine 0.5 cup granulated sugar, ground cinnamon, and freshly grated nutmeg for the coating.
  8. Scoop rounded tablespoons of dough. Roll each ball thoroughly in the spice coating.
  9. Place coated dough balls 2 inches apart on prepared baking sheets.
  10. Bake for 9-11 minutes, until edges are lightly golden but centers still look slightly soft and puffy. This ensures a chewy, gooey texture.
  11. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.

Notes

Do not overbake if you want truly chewy, gooey cookies. They should look slightly underdone when removed from the oven. Full-fat eggnog contributes to the rich flavor and desirable heavy, viscous texture of the dough.