11 Eggnog Christmas Cookies Snickerdoodle Style Treats

Classic Eggnog Snickerdoodle Cookies

Classic Eggnog Snickerdoodle Cookies are a festive twist on a beloved classic holiday cookie. These soft, chewy treats capture the rich flavors of eggnog, fragrant nutmeg, and a hint of cinnamon, making them the perfect addition to your holiday dessert table. With a combination of warm spices and the creamy essence of eggnog, these cookies are sure to delight family and friends during the holiday season.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Eggnog: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the eggnog and vanilla extract until everything is well blended.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want a soft dough.
6. Prepare Rolling Mixture: In a small bowl, combine additional sugar and a pinch of ground nutmeg for rolling the cookies.
7. Shape Cookies: Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Then roll each ball in the sugar-nutmeg mixture until evenly coated.
8. Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a slight golden color. The centers may look a bit soft; they will firm up as they cool.
10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. Enjoy your festive Classic Eggnog Snickerdoodle Cookies with a glass of eggnog!

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Eggnog Snickerdoodle Bars

Eggnog Snickerdoodle Bars are a delightful and festive dessert that transforms the classic snickerdoodle cookie into a rich, chewy bar format. Infused with the warm flavors of eggnog, cinnamon, and nutmeg, these bars are perfect for holiday gatherings and can be easily cut into squares for serving. Their soft texture and sweet aroma make them a wonderful treat to relish during the festive season.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper for easy removal of the bars.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. Set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Eggnog: Beat in the large eggs one at a time, verifying each egg is thoroughly mixed in before adding the next. Mix in the eggnog and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing to keep the bars tender.
6. Spread the Batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula to guarantee the top is smooth.
7. Sprinkle with Sugars: In a small bowl, combine the additional sugar with a pinch of ground cinnamon. Sprinkle this mixture evenly over the top of the batter in the pan.
8. Bake the Bars: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. Cool: Once baked, remove the pan from the oven and allow the bars to cool in the pan on a wire rack for at least 15 minutes. Then, lift the bars out of the pan using the parchment paper and let them cool completely on the rack.
10. Cut and Serve: Once cooled, use a sharp knife to cut the bars into squares. Serve them to family and friends, and enjoy this festive treat!

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Eggnog Snickerdoodle Sandwich Cookies

Eggnog Snickerdoodle Sandwich Cookies are a festive treat that combines the classic snickerdoodle flavor with a creamy eggnog filling, resulting in a delightful holiday dessert. These cookies are soft, chewy, and perfect for sharing during the Christmas season. The spiced cookies are stacked with a luscious eggnog frosting that adds a rich and decadent touch to the original recipe, making them a crowd favorite.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt until well combined. Set this bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Flavorings: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the eggnog and vanilla extract until the batter is smooth and creamy.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Take care not to overmix.
6. Scoop Dough: Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are lightly golden. Remove from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
8. Prepare the Frosting: In a medium bowl, beat together the powdered sugar, eggnog, and ground cinnamon until smooth and fluffy. Adjust the consistency with more eggnog or powdered sugar if necessary.
9. Assemble the Sandwich Cookies: Once the cookies have cooled, spread a generous amount of the eggnog frosting on the bottom side of one cookie, then place another cookie on top to create a sandwich. Repeat this process with the remaining cookies.
10. Serve and Enjoy: These Eggnog Snickerdoodle Sandwich Cookies are now ready to be enjoyed! Store leftover cookies in an airtight container at room temperature for up to a week.

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Mini Eggnog Snickerdoodle Muffins

Mini Eggnog Snickerdoodle Muffins are the perfect festive treat to enjoy during the holiday season. These delightful mini muffins combine the classic flavors of eggnog and cinnamon sugar, creating a soft and moist texture that’s perfect for breakfast or as a sweet snack. They are easy to make and are sure to impress your family and friends at any holiday gathering.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until they are evenly mixed, then set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Then, stir in the eggnog and vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be cautious not to overmix; the batter should be slightly lumpy but well-blended.
6. Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full to allow for rising.
7. Bake the Muffins: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Prepare Cinnamon Sugar: While the muffins are baking, combine the granulated sugar and cinnamon in a small bowl to create the cinnamon sugar topping.
9. Cool and Coat: Once baked, allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack. While they are still warm, roll each muffin in the cinnamon sugar mixture until they are fully coated.
10. Serve and Enjoy: Allow the muffins to cool slightly before serving. These Mini Eggnog Snickerdoodle Muffins are best enjoyed warm and make for a delightful holiday treat!

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Eggnog Snickerdoodle Biscotti

Eggnog Snickerdoodle Biscotti are the perfect holiday treat, combining the delightful flavors of traditional snickerdoodles with the festive essence of eggnog. These crunchy, twice-baked biscotti are great for dipping in coffee or hot cocoa, making them an excellent accompaniment to your holiday festivities or a charming gift for friends and family.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, stir in the eggnog and vanilla extract, blending until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. The dough will be sticky.
6. Shape the Dough: Transfer the dough to the prepared baking sheet and shape it into a log, roughly 12 inches long and 3 inches wide. Smooth the top and sides with a spatula or your hands.
7. Bake the First Time: Bake in the preheated oven for 25-30 minutes, or until the log is golden and has risen. It should spring back when lightly touched.
8. Cool and Slice: Remove the baking sheet from the oven and allow the log to cool for about 10-15 minutes. Once it’s cool enough to handle, use a serrated knife to slice it diagonally into ½ inch thick pieces.
9. Bake the Biscuits Again: Lay the sliced pieces cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes or until the biscotti are firm and lightly golden, turning them halfway through for even baking.
10. Prepare Cinnamon Sugar Topping: While the biscotti are baking, mix together the cinnamon and sugar for the topping. Once the biscotti are done, remove them from the oven and let them cool on the baking sheet for a few minutes, then sprinkle the cinnamon sugar mixture over the warm biscotti.
11. Cool Completely: After cooling, transfer the biscotti to a wire rack to cool completely. Enjoy your Eggnog Snickerdoodle Biscotti with a hot beverage or store them in an airtight container for later!

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Eggnog Snickerdoodle Chewy Cookies

Eggnog Snickerdoodle Chewy Cookies are a delightful twist on the classic holiday cookie, featuring the rich, creamy flavors of eggnog paired with the warm spices of cinnamon and nutmeg. These soft and chewy cookies are perfect for sharing at holiday gatherings or enjoying with a glass of eggnog by the fire.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt until well combined. Set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Wet Ingredients: Beat in the egg until fully incorporated. Then, add the eggnog and vanilla extract, mixing until well combined.
5. Combine Dry and Wet Ingredients: Gradually add in the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
6. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes. This will help the cookies maintain their shape while baking.
7. Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the additional ground cinnamon to create the cinnamon sugar mixture for rolling the cookies.
8. Shape and Roll Cookies: Once the dough is chilled, scoop out tablespoon-sized portions of dough. Roll each portion into a ball, then roll the ball in the cinnamon sugar mixture to coat it evenly.
9. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
10. Cool Before Serving: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Eggnog Snickerdoodle Chewy Cookies fresh or stored in an airtight container!

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Eggnog Snickerdoodle Cake

Eggnog Snickerdoodle Cake is a delightful dessert that combines the warm, spiced flavors of traditional snickerdoodles with the rich, creamy taste of eggnog. This moist and tender cake makes for a festive centerpiece during holiday celebrations, adorned with a sweet cinnamon frosting that perfectly complements the flavors of the cake.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
5. Incorporate Wet Ingredients: Add the eggnog and vanilla extract to the mixture, mixing until combined.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Pour Into Cake Pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
10. Prepare the Frosting: In a medium bowl, combine the softened butter, powdered sugar, milk, and additional ground cinnamon. Use an electric mixer to beat the mixture until smooth and fluffy.
11. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
12. Serve and Enjoy: Slice the cake into pieces and serve it to family and friends as a delightful holiday treat!

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Eggnog Snickerdoodle Truffles

Eggnog Snickerdoodle Truffles are a delightful holiday treat that incorporates the warm flavors of snickerdoodles with the creamy richness of eggnog. These bite-sized confections are rolled in cinnamon sugar, making them the perfect festive indulgence for your holiday gatherings or as a sweet gift for loved ones.

Instructions:

1. Prepare the Work Area: Begin by gathering all your ingredients and workspace. Line a baking sheet with parchment paper for easy truffle placement after rolling.
2. Crush the Vanilla Wafers: In a food processor, pulse the vanilla wafers until they reach a fine crumb consistency. If you do not have a food processor, you can place the wafers in a resealable plastic bag and crush them with a rolling pin.
3. Mix Cream Cheese and Eggnog: In a large mixing bowl, combine the softened cream cheese and eggnog. Use an electric mixer to blend them until the mixture is smooth and creamy.
4. Incorporate the Dry Ingredients: Add the crushed vanilla wafer crumbs, ground cinnamon, and ground nutmeg to the cream cheese mixture. Mix until everything is well combined. If the mixture appears too wet or sticky, gradually add powdered sugar until it reaches a moldable consistency.
5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for about 30-60 minutes. This will make it easier to scoop and shape into truffles.
6. Form the Truffles: Once the mixture is chilled, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter). Roll them in your palms to guarantee they are smooth and uniform.
7. Roll in Cinnamon Sugar: In a separate small bowl, combine the granulated sugar and additional ground cinnamon. Roll each truffle in this cinnamon sugar mixture until well coated.
8. Place on Baking Sheet: Transfer the rolled truffles to the prepared baking sheet. Once all truffles are coated, you can place them back in the refrigerator for another 15-30 minutes to firm up.
9. Serve and Enjoy: After chilling, your Eggnog Snickerdoodle Truffles are ready to serve! They can be stored in an airtight container in the refrigerator for up to one week. Enjoy the festive flavors!

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Eggnog Snickerdoodle Thumbprint Cookies

Eggnog Snickerdoodle Thumbprint Cookies are a festive twist on the classic snickerdoodle cookie, infused with the comforting flavors of eggnog and cinnamon. These cookies are soft and chewy, featuring a delightful thumbprint filled with creamy frosting or a rich eggnog filling, making them a perfect addition to your holiday cookie platter.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla extract and eggnog. Mix until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, and salt.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Roll the Dough Balls: Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in a mixture of granulated sugar and cinnamon to coat.
7. Shape and Create Thumbprints: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to make a deep indentation in the center of each dough ball.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Prepare the Frosting: In a medium bowl, mix together the powdered sugar and heavy cream until smooth and creamy. If the mixture is too thick, add a little more cream until desired consistency is reached.
11. Fill the Thumbprints: Once the cookies are completely cool, use a piping bag or a small spoon to fill each thumbprint with the frosting or your preferred eggnog filling.
12. Serve and Enjoy: Your Eggnog Snickerdoodle Thumbprint Cookies are now ready to serve! Enjoy these holiday treats with family and friends.

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Eggnog Snickerdoodle Snaps

Eggnog Snickerdoodle Snaps are a delightful take on the classic snickerdoodle, featuring a crispy texture with a wonderful combination of eggnog, cinnamon, and nutmeg flavors. These cookies are perfect for holiday gatherings, offering a festive and tasty treat that melts in your mouth while bringing the warm essence of eggnog to your cookie platter.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar on medium speed until the mixture is light and fluffy.
3. Add Egg and Extracts: Incorporate the egg, eggnog, and vanilla extract into the butter-sugar mixture, mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
5. Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Avoid overmixing for a better crisp texture.
6. Shape the Cookies: Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll each dough ball in a dish filled with powdered sugar to coat lightly.
7. Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They should be set but will have a crisp texture.
9. Cool and Serve: Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Eggnog Snickerdoodle Snaps with a glass of eggnog or hot cocoa!

Eggnog Snickerdoodle Pudding Cookies

Eggnog Snickerdoodle Pudding Cookies are a soft and chewy variation of the classic snickerdoodle, infused with the rich and creamy flavors of eggnog and warm spices. These cookies feature a delightful pudding mix that adds to their tenderness and guarantees they stay moist. Perfect for your holiday cookie tray, these treats are sure to bring festive cheer into your home.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper, which will prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed. Mix until the mixture becomes light and fluffy.
3. Incorporate Egg and Eggnog: Add the egg, eggnog, and vanilla extract to the creamed butter mixture. Beat until the ingredients are well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the instant vanilla pudding mix, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Confirm everything is evenly mixed.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Shape the Cookies: Using a tablespoon, scoop the cookie dough and roll it into balls. Roll each ball lightly in a dish filled with powdered sugar for an extra sweet coating.
7. Arrange on Baking Sheets: Place the rolled dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart for adequate spreading.
8. Bake the Cookies: Bake in your preheated oven for 10-12 minutes, or until the edges of the cookies are just turning golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
9. Cool and Serve: Once baked, remove the sheets from the oven and allow the cookies to cool on the pan for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy your Eggnog Snickerdoodle Pudding Cookies with a warm drink or as a sweet holiday snack!