Easy Slice-and-Bake Snickerdoodles with Eggnog Frosting Recipe
This easy snickerdoodle recipe combines the classic cinnamon-sugar flavor with a festive eggnog frosting for a holiday treat. These slice-and-bake cookies are simple to prepare, making them perfect for busy holiday baking or gifting.
Equipment
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper or silicone baking mat
- Offset spatula
Ingredients
Snickerdoodle Cookies:
- 1 ½ cups 3 sticks salted butter at room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Eggnog Frosting:
- ½ cup 1 stick salted butter at room temperature
- 2 cups confectioners’ sugar
- 2 to 4 tablespoons high-quality eggnog or substitute below
Instructions
Prepare the Cookie Dough:
- Using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla extract on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually add the flour, baking soda, and cinnamon, mixing until the dough comes together completely.
Shape and Chill the Dough:
- Divide the dough into two portions. Roll each portion into a log about 10 inches long on a sheet of wax paper.
- Wrap the logs tightly in the wax paper and place them in the refrigerator to chill for at least 1 hour or up to 3 days.
Prepare the Cinnamon Sugar Coating:
- In a small bowl, mix the granulated sugar and ground cinnamon until evenly combined.
- Roll the chilled dough logs in the cinnamon sugar mixture, ensuring they are well-coated on all sides.
Slice and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Unwrap the chilled dough and slice each log crosswise into even rounds, about 20 to 24 slices per log.
- Place the cookie slices on the prepared baking sheet, leaving about ½ inch of space between each one.
- Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Eggnog Frosting:
- In the bowl of a stand mixer, beat the butter and confectioners’ sugar on medium speed until smooth and creamy.
- Gradually add the eggnog, 1 tablespoon at a time, beating until the frosting reaches your desired consistency.
Decorate the Cookies:
- Once the cookies have fully cooled, use an offset spatula to spread the eggnog frosting on top of each cookie.
- Lightly sprinkle any remaining cinnamon sugar mixture over the frosting for added flavor and decoration.
Notes
Eggnog Substitute: If you don’t have eggnog, use equal parts heavy cream and 1 tablespoon vanilla extract or bourbon.
Gifting Tip: Package unfrosted cookies with a jar of frosting for a thoughtful holiday gift.
Tried this recipe?Let us know how it was!