Eggnog Snickerdoodles

These Eggnog Snickerdoodles are a holiday twist on a classic cookie recipe. Pillow-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 to be. And egg buttercream? It is 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 snickerdoodles is to watch for the top to set, but don’t let them overcook. Overbaking will make your cookies dry and sad. Do not do it.

If you’re not a fan of frosting, I’ll let you in on a little secret…the best frosting has more butter and less sugar! I add the icing sugar very gradually so that I only add just enough to get the right consistency. If you keep adding it late, you’ll end up with overly sweet frosting. Another key is to use salted butter. It’s just better and you can fight me about it.

I’m glad you’re going to try these cookies. They are so delicious! My family will be making them for years to come.

Eggnog Snickerdoodles Video

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

Ingredients

Information cookies

1 Cup salted butter, room temperature
1 1/4 Cup white sugar
1 egg
1 1/2 ts vanilla extract
3 cups flour
1 1/2 ts baking soda
1/4 ts salt

Sugar icing

1/4 Cup white sugar
1/2 ts cinnamon
1/2 ts nutmeg

Glaze

1 Cup salted butter, room temperature
4 cups powdered sugar
4 TBSP eggnog
1/2 ts nutmeg

Instructions for use

For The Cookies

Stir together the butter and sugar until light and fluffy.
Add egg and vanilla and mix until combined.
Combine the dry ingredients in a separate bowl and mix to combine.
Slowly add the flour mixture to the butter mixture, mixing well between each addition.
The dough should not be sticky and not crumbly. If it’s sticky, mix in flour a tablespoon at a time until it’s not sticky. If the mixture is crumbly, mix in water a teaspoon at a time until the dough holds together.
Mix the cinnamon, nutmeg and sugar together and place in a shallow bowl.
Scoop balls of dough the size of a walnut. Roll each ball in the cinnamon sugar mixture, then place on a cookie sheet lined with silicone liners or parchment paper.
Bake at 350 degrees F for 12-15 minutes or until center is just set.
Leave to cool for 2 minutes then transfer to a wire rack to finish cooling.

For The Eggnog Frosting

Cream butter until fluffy. Add the egg mixture and continue to beat until well combined.
Add nutmeg, then powdered sugar 1/2 cup at a time until frosting reaches desired consistency.
Pipe frosting onto cooled snickerdoodles. Store tightly covered in the refrigerator.

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