Eggnog Snickerdoodles

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 23, Dec 2016
Serving 10-12 people
Ready in 25-30 minutes
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  • All-purpose flour - 2 ½ cup
  • Corn flour - ½ Teaspoon
  • Baking soda - ½ Teaspoon
  • Salt - ½ Teaspoon
  • Granulated Sugar - 1 cup
  • Unsalted butter - ½ cup, melted or room temperature
  • Egg - 1 Nos
  • Vanilla extract - ½ Teaspoon
  • Eggnog - ½ cup

For sugar-spice mixture:

  • Granulated Sugar - 3 Tablespoon
  • Nutmeg powder - ¼ Teaspoon, adjust according to your taste
  • Cinnamon powder - a small pinch, adjust according to your taste

Initial Preparation:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a bowl, mix together the ingredients mentioned in 'For sugar-spice mixture' and set aside.
  3. In a large bowl, mix together the flour, cornstarch, baking soda, salt and set aside.

Cookie Preparation:

  1. In a large mixing bowl, beat together the butter, sugar until light and creamy for about 3-4 minutes.
  2. Add in the egg, vanilla and beat well until creamy and soft.
  3. Add in the flour mixture, eggnog alternately as batches and mix until a soft dough forms.
  4. Shape the dough into 24 equal sized balls and roll each ball in the prepared sugar-spice mixture.
  5. Arrange the sugar coated balls 2 inches apart on the prepared baking sheets.
  6. Bake for 8-10 minutes, or until cookies are just set and starting to crack on top.
  7. Remove from oven, let them cool on pan for 5 minutes, then transfer to a wire rack and cool completely.
  8. Enjoy the Melt-In-Your-Mouth Eggnog Snicker Doodle cookies.


  • After 8-10 minutes of baking, the cookies may seem slightly soft on top; But don't worry, they will completely perfect and firm, once cooled.
  • If you prefer a crispy cookie, bake for 10-14 minutes.
  • The dough may be slightly sticky, if you are using melted butter.

Yield: Makes about 24 big cookies.

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