Can you believe Christmas is next week?! It seems so close, but I still feel like there is so much to do between now and then. In preparation for all of the holiday festivities, I have a few cookie recipes to share this week that are easy to add to your holiday dessert plate, bring to neighbors, or wrap up for coworkers and teachers. We’re kicking it off with eggnog snickerdoodles!

These eggnog snickerdoodles are so soft and chewy and packed with that familiar eggnog flavor you only get this time of year. Instead of the cinnamon sugar topping that normal snickerdoodles are coated with, these are rolled in a nutmeg-sugar mixture to amplify the eggnog flavor even more and give them a delicious warm spiced taste. The recipe calls for rum, whiskey, or rum extract, in case you want them to taste just like the party version of eggnog ;) While that is totally optional, I think it brings a great depth of flavors to the cookie and alongside the nutmeg coating, enhances the whole thing.

If you remember the maple chai snickerdoodles from earlier this fall, you’ll know I was on the hunt for an amazingly soft and thick snickerdoodle that didn’t flatten like a pancake when cooked. Since I loved the texture and chew of the maple chai snickerdoodles, I based this recipe on those measurements to ensure you get that nice chewy cookie center with a different seasonal flavor profile.

I know eggnog is a controversial flavor, but I think these cookies meet the eggnog lovers and the eggnog skeptics in the middle. I like eggnog in small doses, but I can’t handle too much at a time. These eggnog snickerdoodles have just the right amount of eggnog that they are packed with that taste, but not so overwhelming that you have to stop after one bite. I love the combination of the eggnog, nutmeg, and whiskey or rum. It creates such a perfectly soft cookie bursting with a flavor that brings back Christmastime memories.
If you really aren’t into eggnog, you can substitute some (or all, if you are really against it) of the eggnog for cream to create a more subtle eggnog flavor.

Eggnog Snickerdoodles

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Ingredients

• 2 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 6 tablespoons sugar
• 3 tablespoons eggnog
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon rum extract (or rum, or whiskey)

Topping

• 6 tablespoons sugar
• 1 1/2 teaspoons ground nutmeg

Instructions

Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and nutmeg. Set aside.

In the bowl of a mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Add in the eggnog, vanilla, rum extract, and eggs and stir until well combined.

Pour the dry ingredients into the mixer a little bit at a time and mix until there are no streaks of flour left.

Scoop or roll the dough into 1 ½ tablespoon balls. Place each dough ball side-by-side on the baking sheet, cover with plastic wrap, and freeze for 4 hours, or overnight.

Once the dough balls are frozen, preheat the oven to 350 degrees F. Line another baking sheet with parchment paper, or, if you are only planning on making some of the cookies, transfer your dough balls to a bag and use your baking sheet that is already parchment-lined.

In a small bowl, mix together the topping ingredients. Roll each ball of dough in the mixture to coat. Place 6 cookies on your baking sheet, leaving a few inches between them to allow for spreading. Bake for 10-15 minutes (mine take about 13), or until the edges are just starting to turn slightly golden. They will be pale in the center and still puffy, but will continue to bake as they cool, so don’t take them out too late. Transfer the cookies to a wire cooling rack and allow them to cool for about 15 minutes.