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Eggnog Snickerdoodles



1 cup Butter

1 1/2 cups Sugar

2 eggs

2 1/2 cups Flour

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/2 teaspoon Kosher Sea Salt

Sugar Coating

2 Tablespoons Sugar

2 teaspoons Nutmeg

1/4 teaspoon Vanilla Powder


  • Preheat the oven to 350.

  • In a bowl whisk together sugars and spice blend. Set aside.

  • In a bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.

  • In a stand mixer (or by hand) beat butter until creamy. Add sugar to butter and beat until fluffy. Scrape the bowl sides as necessary, to ensure all is well mixed.

  • By hand, stir the dry ingredients.

  • Refrigerate dough for at least 1 hour.

  • Form dough into 36 balls.

  • Roll dough balls in the sugar and spice blend.

  • Bake for 10-11 minutes.

  • Remove from oven and transfer to a cooling rack to cool.

Recipe makes 36 cookies.


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