cheewy eggnog snickerdoodles

Ingredients:

For the Cookies:

• 2 ¾ cups all-purpose flour

• 1 ½ tsp cream of tartar

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger (optional, for extra holiday spice)

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 1 large egg

• ½ cup eggnog

• 1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar

• 1 tsp ground cinnamon

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together:

   • Flour

   • Cream of tartar

   • Baking soda

   • Salt

   • Cinnamon

   • Nutmeg

   • Ginger (if using)

3. In a large bowl, beat together:

   • Butter

   • Granulated sugar

   • Brown sugar
     until creamy and fluffy (about 3 minutes).

4. Add the egg, eggnog, and vanilla extract, beating until smooth.

5. Gradually add the dry ingredients, mixing just until combined.

6. In a small bowl, mix the sugar and cinnamon for the coating.

7. Scoop dough by rounded tablespoons and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

8. Place on prepared baking sheets about 2 inches apart.

9. Bake for 10–12 minutes until edges are set but centers are still soft. Do not overbake — the cookies will firm up as they cool.

10. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

🍽 Tips:

• For extra chewiness, slightly underbake.

• You can add a little rum extract (1 tsp) for a boozier eggnog vibe.

• Store in an airtight container at room temperature for up to 4 days.