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Eggnog Snickerdoodle
  • 3 1/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup butter , softened
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 1/4 cup granulated sugar
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  1. Preheat oven to 350 degrees. Combine the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt in a separate bowl.
  2. In a separate bowl, cream together the butter, granulated sugar, and brown sugar with a stand mixer or hand mixer until smooth. Add in the eggs, vanilla extract and maple extract. Slowly add in flour mixture until just combined.
  3. Scoop dough and roll into 1” balls.
  4. In a small bowl combine the sugar, nutmeg and cinnamon. Roll each dough ball around in the sugar mixture until evenly coated. Place the balls 2-inches apart a parchment lined cookie sheet. Bake in a preheated oven for approximately 12 minutes. They will appear slightly under baked. Allow the cookies to cool for 15 minutes before transferring to a cooling rack.