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Cozy Eggnog Snickerdoodles Recipe Easy Warm Rum Nutmeg Cookies

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These Cozy Eggnog Snickerdoodles combine the classic snickerdoodle cookie with creamy eggnog and a splash of warm rum for a festive, soft yet slightly crisp holiday treat dusted with cinnamon and nutmeg.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened to room temperature
  • 1 ¼ cups (250 grams) granulated sugar
  • ¼ cup (60 ml) eggnog
  • 2 tablespoons (30 ml) warm rum (spiced rum recommended)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup (100 grams) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, then add the eggnog, warm rum, and vanilla extract. Mix until smooth and combined, avoiding over-mixing.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. If dough is too wet, add flour one tablespoon at a time.
  6. In a small bowl, combine granulated sugar, ground cinnamon, and ground nutmeg for the coating.
  7. Scoop dough with a tablespoon or cookie scoop and roll into 1 ½ inch diameter balls. Roll each ball in the cinnamon-nutmeg sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes until edges are set and lightly golden but centers remain soft.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter and eggs for best mixing. Sift dry ingredients to avoid clumps. Roll dough balls generously in cinnamon-nutmeg sugar coating for signature flavor. Do not overbake; cookies should look slightly underdone when removed. For thicker cookies, chill dough 15-20 minutes before shaping. Rum can be substituted with vanilla extract for non-alcoholic version. Fresh spices recommended for best aroma.

Nutrition

Keywords: snickerdoodles, eggnog cookies, holiday cookies, rum cookies, nutmeg, cinnamon sugar, festive cookies, soft cookies, warm rum, cozy cookies

Find it online: https://sofiaspice.com/cozy-eggnog-snickerdoodles-recipe-easy-warm-rum-nutmeg-cookies/