These eggnog snickerdoodles are soft, chewy, and the next cookie to add to your holiday tray!
You’ve heard of eggnog, and you’ve heard of snickerdoodle cookies, but have you ever thought to pair them together? These eggnog + snickerdoodles combo are a perfect Christmas treat or a cookie for any holiday festivities. The frosting also adds a festive touch that can be a fun activity with family or friends.
How is Eggnog Used in this Recipe?
In this eggnog snickerdoodle cookie recipe, eggnog is used in both the dough and in the icing drizzle. Just a little bit goes a long way when it comes to the flavor and added nutrition!
How to Choose an Eggnog
The key is to find eggnog that isn’t too sweet, spiced just right, and doesn’t use a lot of additives. These holiday cookies are made with Clover Sonoma’s Organic Eggnog that is classic, creamy, and perfectly spiced. It has simple ingredients, and no corn starch, corn syrup, or carrageenan. Plus, each 1 cup serving contains 4 grams of protein and 15 percent of the daily value of calcium.
What Makes These a Healthier Choice for Cookies
For a more nutritious twist, this recipe features whole-wheat pastry flour instead of all-purpose flour. Plus, unsweetened apple butter was used in place of part of the butter and sugar. Then turbinado sugar was swapped in for granulated white sugar in the cookie dough for a less processed option.
How to Make Eggnog Snickerdoodles
Once you’ve preheated the oven and lined your baking sheets, whisk together the flour, baking powder, and salt. In a separate bowl, mix the wet ingredients for the cookies. Then combine the two.
Roll the cookie dough into 18 balls by hand, and then roll them in the cinnamon sugar mixture. Add the balls to the baking sheets, and press the dough balls into disks. Bake the cookies until lightly browned then cool.
After cookies are completely cool, whisk the icing mixture together and drizzle or pipe the icing onto the cookies as desired and enjoy!
- 2 cups plus 3 tablespoons (280 grams) whole-wheat pastry flour
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup Clover Sonoma Organic Unsalted Butter, at room temperature (1 stick)
- 2/3 cup turbinado sugar
- 1/4 cup Clover Sonoma Organic Eggnog
- 1 large egg
- 3 tablespoons no-sugar-added apple butter spread
- 1 3/4 teaspoons ground cinnamon, divided
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons granulated (white) cane sugar
- 1/2 cup (60 grams) confectioners' sugar, or as needed
- 1 1/2 tablespoons Clover Sonoma Organic Eggnog, or as needed
- pinch of sea salt
Preheat the oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the butter and turbinado sugar on medium speed until extra creamy, at least 1 1/2 minutes. Add the eggnog, egg, apple butter, 1/4 teaspoon of the cinnamon (tip: stir cinnamon into the apple butter first), and the vanilla and beat on medium speed until well combined, about 30 seconds. Add the flour mixture and beat on low speed until just evenly combined.
In a small bowl, stir together the cane sugar and remaining 1 1/2 teaspoons cinnamon. Roll the cookie dough into 18 balls by hand, about 2 tablespoons each, and then roll each in the cinnamon mixture.
Transfer the cookie dough balls to the baking sheets, at least 2 1/2 inches apart. Using the bottom of a glass, slightly press the dough balls into disks, about 2” diameter.
Bake the cookies until lightly browned, about 15 minutes. Transfer the cookie sheets to cooling rack(s) to slightly cool, about 5 minutes, then transfer cookies directly to rack(s) to cool completely.
After cookies are completely cool, whisk or stir together the confectioners' sugar, eggnog, and salt to desired consistency. Drizzle or pipe the icing onto the cookies as desired.
Serve. Or store in a sealed container at room temperature for up to 1 week or freeze for up to 3 months.