Egg Nog Snickerdoodle Cookies

The classic soft and chewy Snickerdoodle cookie gets a merry makeover with egg nog in the dough. Egg Nog Snickerdoodles are festive in all the right ways!

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Prep Time: 25

Cook Time: 10

Servings: small cookies

Calories: 95kcal

Ingredients

Eggnog Snickerdoodle

½ cup (111g) salted butter, softened
½ cup (111g) margarine, softened
1 ¼ cups (288g) granulated sugar
1 egg
2 Tbsp corn syrup
1/3 cup (79mL) eggnog
3 cups (456g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
Cinnamon Sugar Mix (1/4 cup granulated sugar, 1 tsp cinnamon, 1/8 tsp nutmeg)

Instructions

Preheat the oven to 350°F (180°C).
In either a stand mixer or a bowl with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. Typically about 2 minutes.
½ cup (111g) salted butter, softened, ½ cup (111g) margarine, softened, 1 ¼ cups (288g) granulated sugar
Scrape the sides of the bowl and add in the egg, corn syrup, and eggnog. Mix until well combined.
1 egg, 2 Tbsp corn syrup, 1/3 cup (79mL) eggnog
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until a soft dough forms (the dough should be very soft, but not sticky. If sticky, add an additional Tbsp of flour until it no longer sticks to your hands).
3 cups (456g) all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp salt, ¼ tsp ground nutmeg
Scoop out your dough using a small scoop (I used a #40) and roll into a ball. Roll the dough in the cinnamon sugar mixture.
Cinnamon Sugar Mix
Repeat with remaining dough.
Bake at 350° F for 8-10 minutes, or until the cookies no longer look wet and glossy on the top and the edges just start to brown.
Allow the cookies to cool on the cookie sheet.
Store in an airtight container in the refrigerator. Enjoy!

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