Description
Discover how to make delicious Eggnog Snickerdoodle Cookies with this easy recipe. Perfect for holiday baking and sure to impress your guests!
Ingredients
Scale
- 2 sticks (226g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 egg, at room temperature
- 2 egg yolks, at room temperature
- 2 3/4 cups (343g) all-purpose flour
- 2 teaspoons (10 ml) cream of tartar
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground cardamom
- pinch of kosher salt
- 1/3 cup (80ml) coconut milk
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground cardamom
Instructions
- In the bowl of a stand mixer equipped with the paddle attachment, cream the butter and sugars until they are airy and creamy, roughly 3-4 minutes. Occasionally stop the mixer to scrape down the sides of the bowl. Incorporate the vanilla and blend for 30 seconds.
- Introduce the egg and yolks and mix until the mixture is fluffy, about 2 minutes. In another bowl, combine the flour, cream of tartar, baking powder, salt, cinnamon, and cardamom. Gradually add the dry ingredients to the mixer on a low setting. Pour in the coconut milk while the dry ingredients are being mixed.
- Continue mixing until the dough begins to form clumps. Using a 2 oz scoop, drop portions of the dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 1 hour.
- Set the oven to 350°F. In a small bowl, mix the sugar, cinnamon, and cardamom. Coat the cookie dough balls in the sugar mixture thoroughly and arrange them on a parchment-lined baking sheet. Ensure there is 2-3 inches of space between cookies as they will expand (you may require two trays).
- Bake one tray at a time (leaving the other in the fridge) for 15-17 minutes, until the cookies are just starting to turn golden and are slightly puffed in the center. Allow them to cool on a wire rack. Repeat with the second tray. Let them cool slightly before serving.
Notes
- Ensure the butter and eggs are at room temperature for the best cookie texture.
- Chill the dough before baking to prevent spreading and achieve a thicker, chewier cookie.
- Coat the dough balls in the sugar mixture before baking for a sweet and spiced exterior.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 7g
- Protein: 2g
Keywords: eggnog cookies, snickerdoodle recipe, holiday baking, cinnamon nutmeg, festive dessert
