I just love Snickerdoodles. I think it's just that bite of cinnamon sugar on the outside that gets me, the little hint of nutmeg and the overarching taste of cinnamon. It's just a really delicious cookie. I wanted to make some that were super light and fluffy, less-dense than some of the almond bark varieties and incorporated Eggnog. It was a good move.
The addition of Eggnog gives it just a slight sweetness, but not too much, and tastes like you just had a sip of eggnog after munching on a Snickerdoodle. Yes Please!!
Snickerdoodles are such a fun addition to our cookie tins. They're light, fluffy, not as dense as the almond bark/white chocolate cookie varieties and the cinnamon flavor sets them apart. That's why the add on of luxurious egg nog may have taken these over the top.
How to Make Eggnog Snickerdoodles:
Definitely get your stand mixer for his one! If you don't have one, a hand mixer is just fine. The idea though is to beat the butter and sugar for about 3 minutes. This whips the batter and adds air bubbles so that the cookie is light, fluffy and very soft.
Thereafter, add in the egg, and beat for about one more minute to ensure it's well incorporated into the sugar and butter. Thereafter, the egg nog and vanilla extract can go in. What you have is a bit of a sugary, buttery delicious mess. It will come together though so don't worry!
Mixing the dry ingredients in a separate bowl, then add to the wet ingredients. Incorporate slowly and stop once they're just mixed.
Get the oven preheating at 350°, chill the dough for about 20 minutes just to firm it up.
From there, roll each ball into the cinnamon sugar mixture, place on a baking sheet with parchment paper, and cook for about 15-17 minutes each until the cookies rise and cook through. I purchased a cinnamon sugar spice from Target, similar ones linked here, but you can also make your own. Recipe included on the recipe card below.
From there, enjoy all the goodness of an Eggnog Snickerdoodle or pass out to your loved ones.
Happy Holidays!
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