Eggnog Snickerdoodle Cookies


1 c all-purpose flour
¾ tsp. cornstarch
¾ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. nutmeg
1/8 tsp. salt
2 Tbsp. unsalted butter, melted
¼ eggnog, warmed to room temperature
¼ c granulated sugar
¼ c light brown sugar

3 Tbsp. granulated sugar
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg


To prepare the cookies, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a separate bowl, whisk together the butter, eggnog and vanilla. Stir in granulated and brown sugars. Add in the flour mixture, stirring until barely incorporated. Chill the cookie dough for at least 30 minutes to up to 3 hours.

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside. To prepare the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl. Using a spoon, spatula, or cookie scoop, drop one portion of cookie dough into rounded mounds in the bowl of spiced sugar. Rotate it until it’s fully coated; then roll it between your hands into a ball. Drop in the sugar, coat again and place on the prepared baking sheet. If the cookie dough has chilled for more than 1 hour, flatten the cookie dough balls slightly.

Bake the cookies at 350 degrees for 9-12 minutes. Cool on the baking sheet for 10 minutes and then finish cooling on a wire rack.