Eggnog Snickerdoodle Cookies Done Pressure Cooker Style
Light and fluffy eggnog snickerdoodle cookies with a sweet sugar and spice coating. A fun holiday cookie recipe the entire family will love!
Equipment
- 1 Stand Mixer
- 1 Small Cookie Scoop
Ingredients
Cookie Ingredients
- 1 C unsalted butter softened
- 1 C granulated sugar
- ½ C light brown sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 3 C all purpose flour
- ¼ C eggnog
- ⅓ C granulated sugar for topping
- ¼ teaspoon nutmeg for topping
- ¾ teaspoon cinnamon for topping
Instructions
Directions
- In a large bowl or stand mixer, cream together butter and sugars. Beat until light and fluffy.
- Mix in egg, followed by vanilla. Scrape bowl as needed.
- Mix in salt, spices, baking powder and cream of tartar.
- Add one cup of flour at a time, increasing speed after each addition.
- Slowly add in eggnog, mixing until just combined and no streaks remain.
- Chill dough for 1-2 hours or until dough is firm but manageable.
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- In a small bowl, combine sugar, nutmeg and cinnamon for topping.
- Using a small cookie scoop, scoop slightly heaping balls of dough. Shape into smooth 1-inch balls. Roll each in sugar mixture and space 2 inches apart on baking sheet.
- Bake for 12-14 minutes. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store in airtight container. Freeze for longer storage and thaw at room temp.