Name: Eggnog Snickerdoodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-489353H38M8S
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

If you’re ready to spice up your holiday baking, you’ve absolutely got to try this Eggnog Snickerdoodles Recipe. I discovered this gem last winter, and I’m telling you, it’s a total game-changer—classic snickerdoodles with that rich, dreamy eggnog flavor infused in every bite. Soft, chewy, and perfectly spiced—they’re the cookie that makes everyone come back for seconds (and thirds!). Keep reading, because I’m sharing all my tips and tricks to make these your new festive favorite.

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Why You’ll Love This Recipe

Festive Flavor Kick: The subtle eggnog and nutmeg make these snickerdoodles feel like a warm holiday hug.
Soft & Chewy Texture: I love how they stay tender, even days after baking.
Easy to Make: With simple ingredients and clear steps, you’ll nail these on your first try.
Crowd-Pleaser: Every time I bring these to parties, people ask for the recipe!

Eggnog Snickerdoodles Recipe - Recipe Step

Ingredients You’ll Need

The magic behind this Eggnog Snickerdoodles Recipe comes down to a few pantry basics—flour, butter, sugar—but with the perfect addition of eggnog and warm spices, you’ll get that classic holiday vibe. Pro tip: grab good-quality eggnog, homemade or store-bought, because it really shines through in the flavor.

Eggnog Snickerdoodles Recipe - Ingredients

All-purpose flour: Provides the perfect structure; measure it properly by spooning into your cup and leveling off.
Cream of tartar: Key for that signature tang and chewy texture of snickerdoodles.
Kosher salt: Enhances all the flavors; don’t skip it!
Baking soda: Works with the cream of tartar to give the cookies a gentle rise.
Fresh nutmeg: I love grating it fresh because it adds the best aromatic warmth compared to pre-ground.
Unsalted butter: Softened and ready to cream – this gives richness and tenderness.
Granulated sugar: Divided to create that delightful cinnamon sugar coating and sweetness inside.
Large egg: Binds everything perfectly, contributing to the cookie’s moisture.
Rum extract (optional): Adds a subtle boozy note that pairs beautifully with eggnog.
Eggnog: The showstopper ingredient – adds richness, spice, and moisture all at once.
Ground cinnamon: Essential for rolling the dough balls, creating that cozy cinnamon sugar crust.

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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 things I love most about this Eggnog Snickerdoodles Recipe is how adaptable it is. You can easily tweak it to fit your taste or dietary needs, so feel free to experiment a bit!

Vanilla Glaze: I sometimes drizzle a simple vanilla glaze made with powdered sugar and milk on top—adds a pretty, glossy finish and some extra sweetness.
Dairy-Free Version: Swap regular butter and eggnog for plant-based alternatives; just be sure to chill your dough really well before baking.
Spice it up: Add a pinch of ground cloves or cardamom if you want to boost the holiday spice factor.
Alcohol Swap: Instead of rum extract, try a splash of brandy or bourbon for a grown-up twist.

How to Make Eggnog Snickerdoodles Recipe

Step 1: Mix the Dry Magic

Start by whisking the flour, cream of tartar, salt, baking soda, and half of your freshly grated nutmeg in a medium bowl. This ensures your spices and leavening are evenly distributed—super important for consistent flavor and texture throughout your cookies.

Step 2: Cream and Combine

Using a handheld mixer, beat your softened butter with 1 cup of sugar until it’s light and fluffy. This step is key for a tender bite—don’t rush it! Then add the egg and that lovely rum extract, if you’re using it. Mix in the dry ingredients on a low speed until you see just a few streaks of flour left—that way you don’t overwork the dough. Last, pour in the eggnog and give it a quick blend until combined, creating that subtle richness we love. Cover and chill the dough for at least two hours—overnight if you can—because cold dough means better texture and less spread when baking.

Step 3: Get Your Oven Ready

Set your oven racks in the upper and lower thirds and preheat to 350°F. While that’s warming up, whisk together the cinnamon, remaining sugar, and the leftover ¼ teaspoon nutmeg in a small bowl—that’s your enchanting coating mix that makes these cookies stand out.

Step 4: Shape, Roll, and Arrange

I love using a medium cookie scoop (about 2 tablespoons) to get uniform balls of dough—helps them bake evenly and look super professional. Roll each ball in the cinnamon sugar mixture, then space them about 2 inches apart on parchment-lined baking sheets. This little spacing trick saves you from cookies baking into a big, gooey mess.

Step 5: Bake to Perfection

Bake for 8 to 10 minutes, just until the cookies are puffed and edges are set—a few soft spots in the center are perfect to keep them chewy. Let them cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely. Trust me, patience here pays off with the best texture.

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Pro Tips for Making Eggnog Snickerdoodles Recipe

Chill That Dough: Don’t skip the chilling step—it really helps the dough firm up, so cookies bake up thick and chewy and maintain their shape.
Fresh Nutmeg Rocks: I learned the hard way that pre-ground nutmeg can lose its punch fast—freshly grating it makes a huge flavor difference.
Don’t Overbake: Pull them out when edges look set but centers are still a tad soft; they’ll firm up while cooling and stay tender.
Room Temperature Butter: Make sure butter is softened but not melting; this helps with creaming and creates the perfect cookie texture.

How to Serve Eggnog Snickerdoodles Recipe

Garnishes

I love dusting these cookies with a little extra cinnamon sugar right after baking for that sparkling finish. Sometimes, I sprinkle a pinch more freshly grated nutmeg on top for an extra festive aroma. If I’m feeling fancy, a light drizzle of melted white chocolate adds a touch of elegance and sweet contrast.

Side Dishes

These Eggnog Snickerdoodles are fantastic alongside a hot cup of mulled cider or coffee. I also like to serve them with a glass of chilled eggnog for double the holiday cheer—guests always rave about this combo!

Creative Ways to Present

For holiday parties, I arrange these cookies on a festive platter lined with pine sprigs and cranberries—makes the table look inviting and merry. Another idea I tried was stacking small cookie towers tied with red and green ribbons as party favors—they were a huge hit and super cute.

Make Ahead and Storage

Storing Leftovers

I usually keep my leftover Eggnog Snickerdoodles in an airtight container at room temperature for up to 5 days, and they stay soft and flavorful all that time. If you’re lucky, they might not even last that long!

Freezing

If you want to freeze the dough, scoop the dough balls onto a tray, freeze solid, then transfer to a freezer-safe bag. When ready to bake, just add a couple extra minutes to the baking time. Cookies baked fresh from frozen dough taste just as amazing—trust me, it’s a lifesaver for busy holiday baking.

Reheating

To enjoy leftover cookies like they’re fresh, I pop them in a preheated 300°F oven for about 5 minutes—this revives that softness and warms up the spices beautifully. Avoid microwaving, which can make them tough.

FAQs

Can I make Eggnog Snickerdoodles without rum extract?

Absolutely! The rum extract is optional and adds a warm, subtle depth, but your cookies will still taste amazing without it. You can also try vanilla extract or simply leave it out.
What’s the best way to measure flour for this recipe?

To avoid dense cookies, spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly with the cup to prevent packing.
Can I substitute the eggnog with milk?

While regular milk can work in a pinch, eggnog brings a unique rich flavor and spice complexity that’s central to this cookie’s charm. For best results, stick to eggnog.
How long can I store these cookies?

Stored in an airtight container at room temp, these snickerdoodles stay fresh and chewy for up to 5 days.
Can I make this recipe vegan?

Yes! Use vegan butter, egg replacers (like flax eggs), and dairy-free eggnog alternatives. Just make sure to chill the dough well before baking for best texture.

Final Thoughts

This Eggnog Snickerdoodles Recipe has become a staple in my seasonal baking lineup because it’s just so cozy and delightful—a little nostalgic with a delicious twist. I guarantee that once you try it, you’ll be making them every holiday and sharing the love with family and friends. So don’t hesitate—grab your mixing bowl, get the eggnog ready, and bake these warm, spiced treats that’ll make your kitchen smell like the best kind of holiday magic.