Whole Wheat Eggnog Snickerdoodles
Give an old-fashioned favorite a seasonal upgrade with my Whole Wheat Eggnog Snickerdoodles recipe—perfect for Christmas cookie platters!
Servings: 24 cookies
Calories: 181kcal
Cost: $4.30 or $0.18/cookie
Equipment
- stand mixer or handheld electic mixer
- 2-inch cookie scoop
- 1 large baking sheet or 2 medium baking sheets
Ingredients
- 1 cup unsalted butter softened at room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ⅓ cup eggnog
- 1 large egg
- 1 tsp vanilla extract
- 3 cups whole wheat pastry flour
- 1 ½ tsp cream of tartar
- ¾ tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Sugar Spice Mix:
- ⅓ cup granulated sugar
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and creamy, 2-3 minutes.
- Add the eggnog, egg, and vanilla and beat until well combined. It may look curdled, that's okay!
- Add the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt and beat until well combined.
- Cover the bowl and place in the fridge for 30 minutes. Meanwhile, preheat the oven to 350℉ and line a large baking sheet with parchment paper. Also, stir together the sugar, cinnamon, and nutmeg in a small bowl and set aside.
- After chill time, scoop out 2 inch balls of dough, then roll them into balls. Roll them evenly in the sugar spice mix and place the cookies on the parchment paper 2 inches apart.
- Bake in the preheated oven for 14-16 minutes or until the cookies are just starting to brown around the edges. Allow to cool, then serve!
Nutrition
Serving: 1cookie | Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Sodium: 71mg | Fiber: 2g
