Eggnog Snickerdoodles
Yields: 12 cookies
The prominent eggnog flavor in these cookies is really festive for the holiday season! They’re incredibly soft and chewy, and they’ll stay that way for a week if stored in an airtight container—if they last that long!
  • for the cookies
  • 1 cup (120g) all-purpose flour (measured correctly)
  • ¾ tsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp salt
  • 2 tbsp (28) unsalted butter, melted
  • ¼ cup (60mL) light or dairy-free eggnog, warmed to room temperature
  • 1 tsp vanilla extract
  • ¼ cup (48g) granulated sugar
  • ¼ cup (52g) light brown sugar
  • for the coating
  • 3 tbsp (36g) granulated sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  1. To prepare the cookies, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggnog, and vanilla. Stir in the granulated and brown sugars. Add in the flour mixture, stirring until barely incorporated. Chill the cookie dough for at least 30 minutes, or up to 3 hours. (If chilling longer than 3 hours, cover the cookie dough with plastic wrap to avoid letting it dry out.)
  2. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. To prepare the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl.
  4. Using a spoon and spatula or a cookie scoop, drop one portion of cookie dough into rounded mounds in the bowl of spiced sugar. Rotate it until its fully coated; then roll it between your palms into a ball. Drop it back in the spiced sugar, coat again, and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.
  5. Bake the cookies at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.
Notes: This recipe is easily doubled! Chill the cookie dough for at least 1 hour if doubling.

Make sure the eggnog is warmed to room temperature. Otherwise, it will quickly chill the melted butter and make it re-solidify. If this happens, microwave the mixture (in a microwave-safe bowl!) for 8-12 seconds, or until the butter re-melts.

For a vegan version, substitute Earth Balance Buttery Spread in place of the butter, and use holiday “nog” from Silk or So Delicious.

If the cookies did not spread while baking, there was too much flour in the dough. It's very important to measure the flour correctly using the spoon and level method or a kitchen scale. If the flour is scooped directly from the container using a measuring cup, you'll end up with 1.5 times as much flour in your cookie dough, which will make the cookies dry and cakey, as well as prevent the cookies from spreading.

If your cookie dough seems too dry in comparison the cookie dough in the video (in the blog post above the recipe), mix in additional eggnog 1 teaspoon at a time until your cookie dough resembles the texture of the cookie dough in the video after chilling. You can skip the chilling step and bake the cookies right away.

{vegan, low fat, low calorie}
Recipe by Amy's Healthy Baking at