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Lighter Eggnog Snickerdoodle Cookies

Lighter Eggnog Snickerdoodle Cookies - featured image
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These Lighter Eggnog Snickerdoodle Cookies are everything you want from a holiday cookie: warm cinnamon-sugar coating, the unmistakable whisper of nutmeg and rum extract, and a texture that’s chewy in the middle with just the slightest crisp edge. Made with Greek yogurt for tenderness, they’re quick, easy, and perfect for holiday baking.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 4 tablespoons (56g) unsalted butter, softened
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) eggnog (refrigerated, not shelf-stable)
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (preferably Saigon)
  • ½ teaspoon freshly grated nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1½ teaspoons cream of tartar, and ½ teaspoon salt until evenly distributed, about 15 seconds. Set aside.
  3. In a large bowl, beat 4 tablespoons softened butter with ¾ cup granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer. Scrape down the sides halfway through.
  4. Beat in ¼ cup Greek yogurt, 1 egg, ¼ cup eggnog, 1 teaspoon rum extract, and 1 teaspoon vanilla extract until just combined. Do not overbeat.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed or folding with a spatula until just incorporated. Scrape the bottom of the bowl to catch any unincorporated flour. The dough will be soft and slightly sticky.
  6. In a small bowl, whisk together ¼ cup granulated sugar, 1 tablespoon cinnamon, and ½ teaspoon freshly grated nutmeg for the coating.
  7. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1½ tablespoons each). Roll each portion into a ball, then drop into the cinnamon-sugar mixture and roll to coat completely. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 9-11 minutes. The cookies should look puffed and slightly cracked on top, with edges just starting to turn golden. Centers will look soft and slightly underdone.
  9. Let the cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use full-fat Greek yogurt and refrigerated eggnog. If the first batch spreads too much, chill remaining dough for 15 minutes before baking. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: eggnog cookies, snickerdoodle, lighter cookies, holiday cookies, Greek yogurt cookies, easy cookie recipe, 30-minute recipe

Find it online: https://bakebelle.com/lighter-eggnog-snickerdoodle-cookies-easy-30-minute-recipe/