Name: Eggnog Snickerdoodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-489381H49M33S
Cuisine: American
Ingredients: 3 cups (360 g) all-purpose flour; 2 tsp cream of tartar; 1 tsp kosher salt; 3/4 tsp baking soda; 3/4 tsp grated fresh nutmeg, divided; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups (300 g) granulated sugar, divided; 1 large egg; 1 tsp rum extract (optional); 1/2 cup store-bought or homemade eggnog; 1/2 tsp ground cinnamon

Jump to Recipe· 4.6 from 119 reviews

If you’re a fan of cozy holiday flavors and chewy, soft cookies, then I’ve got a treat for you—my Eggnog Snickerdoodles Recipe is nothing short of fan-freaking-tastic. I absolutely love how these cookies combine the classic snickerdoodle’s cinnamon sugar magic with the rich warmth of eggnog and a subtle hint of nutmeg. You’ll find that this recipe is perfect for holiday baking, sharing with friends, or simply indulging in a little festive comfort on your own.

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Why You’ll Love This Recipe

Unique Holiday Twist: Eggnog adds a festive flavor that makes these snickerdoodles stand out from the usual cookie lineup.
Soft & Chewy Texture: Thanks to the eggnog and careful chilling, these cookies stay tender and melt-in-your-mouth delightful.
Easy to Make: It’s a straightforward recipe, perfect even if you’re juggling holiday chaos.
Fun for Sharing: Everyone I’ve served these to absolutely goes crazy for the nostalgic yet fresh taste.

The image shows many round, golden brown cookies spread out on a white marbled surface. Each cookie has a slightly cracked texture with a soft and chewy look. The tops are sprinkled with granulated sugar and a light dust of cinnamon, giving a sparkly and warm brown effect. The cookies are arranged closely together in neat rows, covering the entire surface with no gaps. There are no other items or colors, just the warm tones of the cookies against the light background. photo taken with an iphone --ar 2:3 --v 7 - Eggnog Snickerdoodles, holiday cookies, cinnamon sugar cookies, festive cookie recipes, soft chewy cookies

Ingredients You’ll Need

The magic of these Eggnog Snickerdoodles comes from a simple mix of pantry staples and a touch of festive flair. I’m always amazed how a sprinkle of freshly grated nutmeg and a splash of eggnog can transform cookies into holiday gold.

Flat lay of a small mound of all-purpose flour, a few whole cream of tartar crystals in a white ceramic bowl, kosher salt crystals in a separate small white bowl, a small white bowl with baking soda powder, a tiny white bowl holding freshly grated nutmeg, two sticks of unsalted butter stacked side by side, a small white bowl filled with granulated sugar, one large whole egg with a clean shell, a small white bowl containing smooth eggnog, and a small white bowl with ground cinnamon placed in perfect symmetry, all arranged on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Eggnog Snickerdoodles, holiday cookies, cinnamon sugar cookies, festive cookie recipes, soft chewy cookies

All-purpose flour: The foundation for the perfect cookie structure—make sure to spoon and level for accuracy.
Cream of tartar: Essential for that classic snickerdoodle tang and chewy texture.
Kosher salt: Just enough salt to balance sweetness and enhance flavors.
Baking soda: Helps with a light rise and tender crumb.
Freshly grated nutmeg: Using fresh nutmeg really brightens the cookie’s cozy aroma compared to pre-ground spices.
Unsalted butter: Softened and ready to whip into fluffy goodness.
Granulated sugar: Divided for dough mixing and coating for that signature snickerdoodle crunch.
Large egg: Binds ingredients and adds moist richness.
Rum extract (optional): I add this for a subtle boozy undertone, but feel free to skip it.
Eggnog: Store-bought or homemade, it adds incredible moistness and festive flavor.
Ground cinnamon: For rolling—because cinnamon sugar is essential!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts of this Eggnog Snickerdoodles Recipe is how easy it is to make your own. I love tweaking the spices and add-ins depending on the occasion or what’s in my pantry.

Spiced Up: Sometimes I add a pinch of ground cloves or ginger to the cinnamon sugar coating for an extra warming kick—perfect around the holidays.
Dairy-Free Version: I’ve swapped the butter for coconut oil and used almond milk-based eggnog for a great non-dairy alternative that still tastes amazing.
Boozy Boost: Adding a tablespoon of bourbon instead of rum extract made these cookies a hit at my last party—just watch out, they’re dangerously good!
Mini Cookies: Making smaller bite-sized snickerdoodles works great too, especially for gifting or cookie exchanges.

How to Make Eggnog Snickerdoodles Recipe

Step 1: Whisk Together Dry Ingredients

Start by combining your flour, cream of tartar, salt, baking soda, and half of the fresh nutmeg in a medium bowl. I like to whisk these together really well so the leavening and spices are evenly distributed—this little detail helps your cookies bake evenly and flavor every bite consistently.

Step 2: Cream Butter and Sugar, Then Add Egg and Eggnog

In a large bowl, beat the softened butter with 1 cup of sugar until it’s light and fluffy—this usually takes about 3-4 minutes with a handheld mixer. Then, add the egg and rum extract (if you’re using it), beating until fully combined. Slowly add the dry ingredients, mixing on low speed just until you see a few streaks of flour left. Finally, pour in the eggnog and beat barely until everything comes together; overmixing can make dough tough, so keep it gentle.

Step 3: Chill the Dough

Cover the dough bowl tightly and pop it in your fridge for at least 2 hours or up to overnight. I’ve learned this chilling step is a game changer—it firms up the dough so your cookies don’t spread too much during baking, plus it develops deeper flavors. While the dough chills, you can prep your baking sheets and cinnamon-sugar coating.

Step 4: Prep Oven, Cinnamon Sugar, and Scoop Dough

When you’re ready to bake, preheat your oven to 350°F and place racks in the upper and lower thirds of your oven to get even baking. In a small bowl, whisk together ground cinnamon, the remaining sugar, and remaining nutmeg. Using a medium cookie scoop or roughly 2 tablespoons, measure your dough, then roll it into balls. Next, roll each ball into the cinnamon sugar until coated thoroughly—my family loves how fragrant and sweet this coating is straight from the oven.

Step 5: Bake and Cool

Arrange the coated dough balls on two parchment-lined baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Bake for 8 to 10 minutes; the cookies should look puffed and have set edges but still feel slightly soft in the center. Let them cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely—patience here really pays off for the best texture.

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Pro Tips for Making Eggnog Snickerdoodles Recipe

Use Fresh Nutmeg: I discovered that fresh nutmeg makes a world of difference in flavor compared to pre-ground—you’ll notice the vibrant festive aroma instantly.
Don’t Skip Chilling: Refrigerating the dough overnight allows the flavors to meld and prevents spreading during baking, creating those perfect chewy edges and soft centers.
Scoop with a Cookie Scoop: Consistent sizing means even baking and beautiful uniform cookies every time.
Watch Baking Time Closely: Pull them out when edges set but centers still look slightly soft – they’ll firm up while cooling for that tender texture I love.

How to Serve Eggnog Snickerdoodles Recipe

A stack of six round cookies is shown on a white marbled surface. The cookies are light golden brown with a slightly rough, cracked texture on top. The top cookie is broken in half, revealing a soft, pale yellow inside. The cookies have a dusting of fine cinnamon and sugar, giving them a speckled look. Around the base of the stack, there are a few cookie crumbs scattered. Near the cookies, a red ribbon and two small silver jingle bells rest on the surface. The photo taken with an iphone --ar 2:3 --v 7 - Eggnog Snickerdoodles, holiday cookies, cinnamon sugar cookies, festive cookie recipes, soft chewy cookies

Garnishes

I usually keep garnishes simple—just a light dusting of powdered sugar or extra cinnamon sugar right before serving adds a pretty finishing touch. Sometimes I sprinkle a few edible gold flakes during the holidays for that extra festive sparkle. Honestly, these cookies don’t need much because their flavors shine so brightly on their own.

Side Dishes

These Eggnog Snickerdoodles go beautifully with a warm cup of coffee, chai tea, or if you want to be extra festive — a glass of chilled eggnog. I’ve also served them with a cheese platter for holiday parties, and the sweet, spicy cookies pair surprisingly well with sharp cheeses like aged cheddar or gouda.

Creative Ways to Present

For gifting, I love stacking them in a clear jar tied with a rustic ribbon and a sprig of cinnamon sticks or fir. At holiday parties, I’ve arranged them on a festive platter with sprinkles of dried cranberries and mini pine cones (purely for decoration!) to create a snowy, inviting scene that gets compliments every year.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper to avoid sticking. They stay soft and tasty for up to 5 days, though let’s be honest, they usually disappear before then in my house!

Freezing

If you want to batch bake ahead, these cookies freeze wonderfully. I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag to prevent squashing. When ready, thaw at room temperature for about 30 minutes.

Reheating

To bring back that fresh-baked feel, I pop a few cookies in the microwave for about 10-15 seconds or warm them in a 300°F oven for 5 minutes. This revives the soft texture and brings out the nutmeg’s enticing aroma.

FAQs

Can I make Eggnog Snickerdoodles Recipe without rum extract?

Absolutely! Rum extract adds a nice depth, but it’s totally optional. If you don’t have it on hand or prefer to keep it alcohol-free, the cookies will still be delicious and full of holiday flavor thanks to the eggnog and spices.
How do I prevent my snickerdoodles from spreading too much?

Chilling your dough for at least 2 hours is key—it firms up the butter and eggnog in the dough so the cookies hold their shape better while baking. Also, avoid adding too much eggnog; measure carefully and don’t overmix.
Can I use homemade eggnog?

Yes! Homemade eggnog works beautifully and often adds a richer, fresher flavor. Just be sure it’s well-chilled before mixing into your dough for best results.
What’s the best way to store these cookies?

Store them in an airtight container at room temperature with parchment paper between layers to keep them soft. They should stay fresh for up to 5 days, or you can freeze them for longer storage.

Final Thoughts

This Eggnog Snickerdoodles Recipe has become one of my go-to holiday classics because it captures all the warm, nostalgic flavors I crave during chilly months. Whether you’re baking for family, friends, or yourself, I promise these cookies will bring a smile to your face and fill your kitchen with the scent of festive joy. Give this recipe a try—you’ll not only impress your loved ones but probably want to keep a batch hidden for yourself (no judgment here!).