Perfectly soft, thick, and pillowy puffs of cinnamon sugar goodness with the added sweetness of Eggnog! Hands down the BEST Snickerdoodle you’ll ever try!
Ok folks (I know, I sound like 80), get ready for the corniest story you will ever read in your entire life…
Once upon a time, there was a tall, light, and handsome glass of Eggnog. He was the richest beverage in the world, but he was also the loneliest beverage in the entire world. That is until he met the love of his life…Snickerdoodle. She was everything he wanted–unbelievably sweet, warm, and thick–exactly how he liked his women. They had instant chemistry and before they knew it, Snickerdoodle was expecting. (Don’t ask me how it happened…it just did.) Nine minutes later (8-9 minutes based on your oven), Eggnog Snickerdoodle (named after both parents which is pretty conceited, if you ask me) was born!
She was gorgeous.
She looked more like her mother–thick, warm, and round with a sparkly coat of cinnamon sugar. Yet she also took after her dad with her rich and comforting taste. Everyone’s eyes lit up with excitement whenever Eggnog Snickerdoodle entered the room, until one day…
I ate her.
Okay, okay, okay…OKAAAY PEOPLE!!! I get it! So my storytelling skills don’t quite measure up to J.K. Rowling or E.L. James. Maybe it’s the fact that my first name isn’t just two initials?
Nah, I just suck at it.
That’s the last time I try to sound creative–ridiculous is more like it. Why don’t we just awkwardly sashay on over to why this cookie is so unbelievably AMAZING…as opposed to my storytelling skills…
This Snickerdoodle has to be one of the best cookies I’ve ever made! Not to toot my own horn or anything, but…toot toot!
This isn’t just your ordinary Snickerdoodle. As I mentioned in my embarrassment of a story above, this cookie brings together two holiday favorites–Snickerdoodles and Eggnog! Nothing screams Christmas like a tall glass of Eggnog and a warm plate of freshly baked Snickerdoodles! But instead of dunking your Snickerdoodles in Eggnog, why not combine them into one of the softest, most delicious cookies on the planet?
I’ve had way too many hard and overly chewy Snickerdoodles in my lifetime, so when this Godsend of a cookie baked up perfectly soft, puffy, thick, buttery, and with just the right amount of chewiness, I was in Snickerdoodle Heaven! Oftentimes, I think people tend to over-bake their cookies, which is why their Snickerdoodles end up like little rocks after they’ve cooled completely. Underbaking by just a minute or two makes the biggest difference in the world! It also allows the cookies to stay softer and fresher longer. If you can even get these cookies to last past a few days, you’ll find out that they’re just as soft on day 4 as they were when they first came out of the oven.
Oh, and you can’t call it a REAL Snickerdoodle if it doesn’t have any cream of tartar. Believe it or not, it takes more than a simple dredge in cinnamon sugar to call it a Snickerdoodle! Cream of tartar not only gives the cookie it’s unique, puff-and-collapse appearance (in combination with baking soda), but it also provides that familiar slight tanginess (an odd word to use when describing a cookie, I know). It’s also what sets them apart from traditional sugar cookies. So there’s your lesson for the day! You’re welcome!
Another key to thick and puffy cookies–chilling the dough first! Though I used to be a compulsive step-skipper when it came to chilling cookie dough, I’ve since been reborn into a much more patient baker since learning the ways of creating the perfectly thick and soft-in-the-center cookie. Allowing the dough to chill prevents the cookies from spreading too quickly in the oven which can lead to overly crisp edges and flat cookies. So PLEASE do not skip this step!
Believe me, the wait will be worth it once you sink your teeth into those extra soft, pillowy centers.
- 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
- 1/3 cup eggnog
- 1/2 teaspoon vanilla
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Set aside.
- 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.
- 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.
- Add the flour mixture and beat on low just until combined, about 1 minute.
- Cover dough with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.
- Preheat oven to 375F degrees and line a baking sheet with parchment paper or spray with cooking spray.
- In a small bowl, combine the sugar and cinnamon.
- 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. 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.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.