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Best Brown Butter Eggnog Snickerdoodles – Easy Holiday Cookies

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These Brown Butter Eggnog Snickerdoodles are soft, chewy, and spiced with a nutty depth from browned butter and a festive eggnog kick. Perfect for holiday cookie swaps or cozy nights by the fire, they come together in about 30 minutes with no chilling needed.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup eggnog (full-fat)
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the Butter: Place the butter in a light-colored skillet or saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a deep amber color with a nutty aroma. Immediately remove from heat and pour into a heatproof bowl. Let cool for about 10 minutes.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with a mixer on medium speed until well combined, about 2 minutes. Add the egg, eggnog, and vanilla extract. Beat until smooth and creamy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves.
  5. Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Prepare the Coating: In a small bowl, whisk together the granulated sugar, cinnamon, and nutmeg for the coating.
  7. Shape and Coat: Using a cookie scoop or spoon, portion out 1.5-tablespoon-sized balls of dough. Roll each ball between your palms to form a smooth sphere, then roll it in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly puffy.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh spices and room temperature ingredients. If dough is too sticky, chill for 15 minutes before rolling. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: brown butter, eggnog, snickerdoodles, holiday cookies, easy cookies, chewy cookies, cinnamon sugar

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