‘Tis the season for cozy baking, and these eggnog snickerdoodles are bringing holiday cheer to cookie platters everywhere!
Imagine your favorite chewy treat transformed with rich, creamy ‘nog and warming winter spices.
They’re perfectly spiced, not too sweet, and have that classic snickerdoodle texture.
P.S. They pair beautifully with hot cocoa, coffee, or (you guessed it) a glass of creamy eggnog!
Why You’ll Love These Eggnog Snickerdoodles
Festive Holiday Flavor: Warm cinnamon, nutmeg, and a hint of rum extract make these cookies taste like Christmas in every bite.
Soft & Buttery Texture: Cream of tartar keeps these cookies perfectly soft, with a melt-in-your-mouth finish.
Great for Gifting: Beautifully glazed and spiced, these cookies are ideal for holiday gatherings and cookie exchanges.
Easy to Make: Simple ingredients and quick steps make these cookies a fun holiday treat, perfect for sharing.
Ingredients
- Eggnog: A creamy holiday beverage that adds a ton of rich flavor to the glaze. Use store-bought or homemade eggnog as you prefer.
- All-Purpose Flour & Baking Soda: Flour provides structure, while baking soda acts as a leavening agent to help cookies rise and spread properly.
- Cream of Tartar: A powdery acid that helps activate the baking soda and creates a soft, chewy texture in the cookies.
- Salt: Enhances all the flavors and balances the sweetness in the cookie dough.
- Ground Nutmeg & Cinnamon: Classic holiday spices that complement the eggnog. They ensure the cookies taste eggnog-like, even without the glaze.
- Unsalted Butter: Creates a rich, tender texture and provides flavor.
- Granulated & Brown Sugar: Sweeten the dough and create crispy edges with chewy middles. You’ll also need granulated sugar for the coating.
- Egg Yolks: Provide structure and richness to the cookies.
- Vanilla & Rum Extract: Add depth and enhance the traditional eggnog flavor.
- Powdered Sugar: Creates a smooth, sweet glaze when mixed with eggnog.
How to Make Eggnog Snickerdoodles
These pillowy-soft snickerdoodle cookies capture everything magical about the holiday season.
You get that nostalgic eggnog flavor, a gentle kiss of nutmeg, and a classic cinnamon-sugar coating we all know and love.
Here’s how to make them:
1. WHISK the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg in a medium bowl. Set aside.
2. BEAT the butter and sugar until light and fluffy. Then, blend the egg yolks, vanilla, and rum extract.
3. ADD the dry ingredients and mix on low or by hand until just combined. Cover and chill for 30 minutes.
4. PREHEAT the oven to 350°F and line 2-3 baking sheets with parchment paper.
5. MIX the sugar, nutmeg, and cinnamon in a small bowl. Portion the dough into 2 tablespoon-sized balls and roll in the sugar coating.
6. BAKE for 10–12 minutes or until the edges are set and slightly golden. Cool.
7. WHISK the powdered sugar and eggnog until it’s smooth and pourable.
8. DRIZZLE the glaze over the cooled cookies and leave to set for a few minutes. Enjoy!
Tips For the Best Eggnog Snickerdoodles
Whether you’re an eggnog enthusiast or just love a festive treat, these cookies will have everyone reaching for seconds.
With or without the dreamy eggnog glaze, they’re perfect for enjoying by the fireplace or sharing at your next holiday gathering.
Read these tips for success:
- Chill the dough. If you don’t, they’ll spread too much and be flat.
- Cream butter and sugars well. This is best done with a mixer so it can become fluffy and pale.
- Avoid overmixing. When combining wet and dry ingredients, mix just until combined to prevent tough cookies. I usually do this by hand.
- Watch the baking time. Depending on your oven, they may only need 8-10 minutes. So check them early to ensure the edges are set but the centers remain soft.
- Roll in cinnamon sugar. It’s not mandatory, but it’ll give them a wonderfully crisp finish.
- Perfect glaze consistency. Add the eggnog a little at a time until it’s smooth and pourable but slightly thick. If it’s too thin, it’ll dissolve on the cookie.
- Add a nutmeg garnish. Sprinkle a pinch of nutmeg on top of the glazed cookies for an extra festive touch.
How to Store
These snickerdoodles are definitely becoming a permanent addition to my holiday baking tradition.
And luckily, you can even make them ahead!
To Store: Place cooled cookies in an airtight container and store at room temperature for 4-5 days. You can also store them in the fridge for up to 1 week.
To Freeze: Flash freeze unbaked (and uncoated) or unglazed cookies until solid. Freeze in an airtight container for 1-2 months. Thaw in the fridge before enjoying or baking as instructed.
More Dreamy Eggnog Desserts You Have to Try
Eggnog Poke Cake
Eggnog Cheesecake
Frosted Eggnog Cookies
Eggnog Muffins
Eggnog Snickerdoodles
20
servings20
minutes10
minutes250
kcalWith hints of cinnamon and nutmeg and a sweet eggnog glaze, these festive Eggnog Snickerdoodles bring cozy holiday flavors to every soft, buttery bite!
Ingredients
- For the Cookies
3 cups (360g) all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon rum extract
- Optional Sugar Coating
1/4 cup granulated sugar
3/4 teaspoons ground nutmeg
1/4 teaspoon ground cinnamon
- For the Eggnog Glaze
1 cup powdered sugar
3-4 tablespoons eggnog
Instructions
- Make the Cookie Dough: In a medium bowl, whisk the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a separate large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolks, followed by the vanilla and rum extracts.
- Add the dry ingredients and mix on low or by hand until just combined. Cover and chill for 30 minutes.
- Preheat the oven to 350°F and line 2-3 baking sheets with parchment paper.
- Bake the Cookies: In a small bowl, mix the sugar, nutmeg, and cinnamon for the coating (if using). Scoop the dough into 2 tablespoon-sized balls and roll in the sugar.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and slightly golden.
- Cool the cookies on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk the powdered sugar and 3 tablespoons of eggnog until smooth. Add more eggnog as needed to reach the desired consistency.
- Drizzle the glaze over the cooled cookies and leave to set for a few minutes. Enjoy!
Notes
- Chill the dough. If you don’t, they’ll spread too much and be flat.
- Watch the baking time. Depending on your oven, they may only need 8-10 minutes. So check them early to ensure the edges are set but the centers remain soft.
