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Eggnog Snickerdoodles

Pillowy soft snickerdoodle cookies are coated in nutmeg cinnamon sugar and topped with eggnog buttercream frosting for a festive holiday treat.

Ingredients

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

Instructions

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.