Eggnog Snickerdoodle V2

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Eggnog Snickerdoodle V2, a slightly different recipe from the one i made previously. Always a great recipe for the holiday especially if you have leftover eggnog thats about to expire haha. Very easy to make and everyone enjoys them.


  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup eggnog
  • 1/2 teaspoon vanilla
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon


Step 1

In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.

Step 3

Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the eggnog and vanilla and beat on medium-high speed until light and fluffy.

Step 4

Add the flour mixture and beat on low just until combined, about 1 minute.

Step 5

Cover dough with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.

Step 6

Preheat oven to 375F degrees and line a baking sheet with parchment paper or spray with cooking spray.

Step 7

In a small bowl, combine the sugar and cinnamon.

Step 8

Using your hands or a small cookie scoop, form dough into 1-inch balls, roll in the cinnamon sugar, then place on the lined baking sheet, at least 2 inches apart. Press down evenly.

Step 9

Bake for 8-9 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

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