Description
These Eggnog Cookies are everything you love about a snickerdoodle with a festive holiday twist! They're soft, super chewy and full of warm cinnamon and nutmeg flavor, topped with a creamy eggnog buttercream frosting that makes every bite extra delicious. The combination of the chewy cookie and sweet, fluffy frosting is hard to resist!
Ingredients
For the cookie batter:
- 1 cup (8 ounces) unsalted butter
- 3/4 cup (145 grams) granulated sugar
- 3/4 cup (120 grams) brown sugar
- 1 large egg
- 2 egg yolks
- 1/3 cup (90 grams) eggnog
- 2 teaspoons (10 grams) vanilla
- 3 1/4 cup (475 grams) flour
- 2 teaspoons (10 grams) cream of tartar
- 1 teaspoon (6 grams) baking soda
- 1/2 teaspoon (2 grams) baking powder
- 1 teaspoon (3 grams) nutmeg
- 1/2 teaspoon (1 gram) cinnamon
- 1/2 teaspoon (3 grams) salt
For the sugar mixture:
- 1/4 cup (55 grams) sugar
- 1 1/2 teaspoon (3 grams) cinnamon
- 1/4 teaspoon nutmeg
For the frosting:
- 4 cups (440 grams) icing/powdered sugar
- 3/4 cup (6 ounces) unsalted butter
- 5 tablespoons (80 grams) eggnog
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, yolks, eggnog and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour and remaining dry ingredients. Gradually add the dry ingredients to the wet mixture until combined.
- Cover and refrigerate the dough for about 30 minutes.
- In a small bowl, combine the sugar, cinnamon and nutmeg.
- Roll the chilled dough into cylinders with slightly domed tops (this helps create a rounder, thicker cookie than if just rolled into a ball). Roll each cookie in the cinnamon sugar mixture until coated.
- Arrange the cookies on a lined cookie sheet, leaving room for them to spread. Refrigerate for another 10 minutes.
- Bake at 350°F for 9-11 minutes. The edges should be slightly firm and lightly golden, while the centers should still look quite soft and just barely hold their shape.
- Allow the cookies to rest on the baking sheet for 5-10 minutes before carefully transferring them to a cooling rack. They will continue to set as they cool.
- Add all the frosting ingredients to a mixing bowl and beat until smooth, creamy, and well combined.
- Once the cookies are completely cooled, spread or pipe the eggnog buttercream frosting over the tops. Sprinkle with nutmeg, if desired, and enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Don't overbake: The cookies should look slightly underdone in the middle when you pull them from the oven while the edges should be set and lightly golden. Let them rest on the baking sheet 5-10 minutes to finish setting before transferring them to a cooling rack.
Chill the dough: Don't skip the chilling steps, and if the dough still seems too soft, let it chill longer. There is no harm in cooler dough! This prevents them from spreading too much in the oven, allowing for that chewy center.
Shape for thicker cookies: Form the dough into domes or cylinders rather than balls to allow them to bake into rounder cookies instead of spreading out too thin.
Cool before frosting: Make sure the cookies are completely cool before adding the frosting so it doesn't melt or slide off.
- Prep Time: 20 minutes
- Chill Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American