These Eggnog Snickerdoodles put a festive spin on the classic snickerdoodle cookie you already love. Soft, thick, and lightly crackled on top, they’re infused with rich eggnog flavor and warm nutmeg for a cozy holiday treat. Perfect for Christmas cookie trays, holiday parties, or freezing ahead for busy baking days, these cookies stay tender for days and taste even better with a cup of coffee or hot cocoa.
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Ingredients
- 1 cup unsalted butter, softened
- 2 ⅓ cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract or rum extract
- 1 cup eggnog
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- ½ teaspoon ground nutmeg
Instructions for Eggnog Snickerdoodles
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
- In a large mixing bowl, cream the butter and 2 cups of sugar until light and fluffy.
- Beat in the egg and vanilla (or rum extract) until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Add the dry ingredients to the butter mixture, alternating with the eggnog, mixing just until combined. The dough will be thick and slightly sticky.
- In a small bowl, mix the remaining ⅓ cup sugar with the ground nutmeg.
- Scoop rounded tablespoons of dough, roll into balls, then coat generously in the sugar-nutmeg mixture.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8–10 minutes, until the cookies are just set and lightly cracked on top.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Pro Tips
- Chill the dough for 15–20 minutes if it feels too sticky to handle
- Don’t overbake—cookies will flatten slightly as they cool
- Use freshly grated nutmeg for deeper holiday flavor
- For extra richness, add a small pinch of nutmeg directly to the dough
Why This Recipe Works
- Eggnog adds moisture, keeping cookies soft for days
- Cream of tartar gives classic snickerdoodle tang
- Nutmeg provides warm holiday spice without overpowering
- Simple ingredients, bakery-style results
Substitutions & Variations
- Flavor boost: Add cinnamon to the sugar coating
- Extract swap: Use half vanilla and half rum extract
- Glazed version: Drizzle with eggnog-powdered sugar glaze
- Dairy-free: Use dairy-free eggnog and plant-based butter
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be refrigerated up to 48 hours
- Freezing: Freeze baked cookies or dough balls up to 3 months
- Storage: Store in an airtight container at room temperature for 4–5 days
- Reheating: Warm briefly in the microwave for a fresh-from-the-oven texture
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Serving Ideas for Eggnog Snickerdoodles
- Add to holiday cookie platters
- Serve with hot cocoa, coffee, or spiced tea
- Wrap in festive packaging for edible gifts
- Pair with vanilla ice cream for a holiday dessert
Nutrition (Per Serving Estimate)
- Calories: 123
- Carbohydrates: 19g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 17mg
- Sodium: 105mg
- Sugar: 10g
Frequently Asked Questions
Do these cookies taste strongly like eggnog?
They have a mild, creamy eggnog flavor balanced by nutmeg—perfect even for those who aren’t big eggnog fans.
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Why are my cookies cake-like?
The eggnog adds moisture, making these softer and thicker than classic snickerdoodles.
Can I double the recipe?
Yes, this recipe doubles easily and is ideal for holiday baking marathons.
Eggnog Snickerdoodles are a must-bake holiday cookie—soft, festive, and irresistibly spiced. Easy to make and perfect for sharing, they’re guaranteed to become a seasonal favorite year after year.
Eggnog Snickerdoodles
Soft, thick, and lightly crackled, these Eggnog Snickerdoodles are infused with creamy eggnog and warm nutmeg for a perfectly spiced holiday cookie. Ideal for Christmas trays, gifting, or make-ahead baking, they stay tender for days and pair beautifully with coffee or hot cocoa.
Equipment
- baking sheets
- parchment paper
- large mixing bowls
- Electric mixer
- cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/3 cup granulated sugar (for coating)
- 1 large egg
- 1 tsp vanilla extract or rum extract
- 1 cup eggnog
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
- In a large mixing bowl, cream the butter and 2 cups of sugar until light and fluffy.
- Beat in the egg and vanilla (or rum extract) until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Add the dry ingredients to the butter mixture, alternating with the eggnog, mixing just until combined. The dough will be thick and slightly sticky.
- In a small bowl, mix the remaining 1/3 cup sugar with the ground nutmeg.
- Scoop rounded tablespoons of dough, roll into balls, then coat generously in the sugar-nutmeg mixture.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8–10 minutes, until the cookies are just set and lightly cracked on top.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cookies puff in the oven and settle as they cool. Chill the dough 15–20 minutes if sticky. Avoid overbaking to keep centers soft. Use freshly grated nutmeg for deeper flavor, and a cookie scoop for uniform size. Dough can be refrigerated up to 48 hours or frozen for later baking.
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