Eggnog Snickerdoodle Cookies

Prep Time: 45 minutes | Cook Time: 20 minutes | Total Time: 1 hour 5 minutes

Ingredients:

• For the cookies:

  1/2 cup unsalted butter, room temperature

  1/2 cup granulated sugar

  3 tbsp eggnog

  1 large egg, room temperature

  1 tsp vanilla extract

  1 and 3/4 cup all-purpose flour

  1 tsp cream of tartar

  1/2 tsp baking soda

  1/4 tsp salt

• For the sugar spice coating:

  2 tbsp granulated sugar

  1/2 tbsp ground cinnamon

  1/4 tsp ground nutmeg

Instructions (yields 20 cookies):

• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and creamy.

• Add the eggnog, egg, and vanilla and beat until well combined.

• Add the flour, cream of tartar, baking soda, and salt and mix until no streaks of flour remain.

• Cover the bowl and chill in the fridge for 30 minutes. Meanwhile, in a small bowl, combine the sugar, cinnamon, and nutmeg and set aside.

• Once ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper. Use a cookie scoop to scoop out portions of dough, roll them into balls, and evenly coat them in the sugar spice mix. Place the cookies about 2 inches apart on the prepared baking sheets.

• Bake in the preheated oven for 10-11 minutes or until the cookies are just starting to brown around the edges. Allow to cool on the baking sheet for 5 minutes before transferring to wire rack to finish cooling. Repeat with the remaining cookies.

• Nutrition

  Calories: 105

  Fat: 4.5 g

  Carbohydrates: 15 g

  Added Sugars: 8 g

  Fiber: 0.4 g

  Protein: 1.5–2 g

  Cholesterol: 18 mg

  Sodium: 40 mg

• Recipe Notes

  Baked cookies can be stored in an airtight container on the counter for up to 3 days.

  Option to freeze unbaked cookie dough and store it in the freezer for up to 3 months. Defrost the cookie dough in the fridge, roll in the spiced sugar, and bake.

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