Eggnog Snickerdoodles Recipe

I made these cookies because I wanted holiday chaos in edible form — soft, slightly tangy snickerdoodles with eggnog folded into the dough so each bite tastes like a warm, naughty cup of winter. They’re pillowy, crackly on top from the cinnamon-sugar, and the eggnog adds a cozy nutmeg/vanilla note that makes regular snickerdoodles feel a little plain by comparison. If you like cookies that taste like the season and disappear fast, you’ll want these in your rotation.

My husband calls them “hazardously good” because he can’t stop at two; the kids show up mid-bake like they’re summoned by cookie smell radar. This recipe ended up as our holiday staple after a chaotic test where I accidentally swapped the vanilla for maple extract — it was weird but kind of delicious, so we kept experimenting. Now it’s the thing I make when company’s coming or when I need an edible bribe to get someone to take out the recycling.

Kitchen Talk

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Okay, kitchen confessions: I once forgot to chill this dough and the cookies spread into sad little pancakes. Lesson learned — a short chill helps them keep some puff. I also browned the butter once (totally by accident while dealing with a toddler) and the nutty flavor was a revelation; slightly more adult, slightly less classic snickerdoodle, but still dang good. If you’re using store-bought eggnog it’ll be sweeter than homemade, so taste as you go — or double-down on spice for more depth. Cinnamon-sugar is non-negotiable on top; don’t skip it.

Shopping Tips

– Baking Basics: All-purpose flour and granulated sugar are your friends here — don’t substitute without knowing how flours behave, or your cookies might spread or go cakey.
– Dairy: Use full-fat eggnog if you want richer flavor; skim makes the dough thinner and less flavorful. If you buy pre-made, pick a brand you like to drink.
– Fats & Oils: Unsalted butter is best so you control the salt; if using salted butter, reduce added salt in the recipe slightly.
– Spices: Freshly grated nutmeg and good cinnamon make a noticeable difference — pre-ground convenience is fine, but fresh nutmeg tastes brighter.
– Flavor Boosts: Pure vanilla extract and a tiny splash of rum or rum extract lift the eggnog flavor; avoid artificial extracts unless you want a weird aftertaste.

Prep Ahead Ideas

– Make the dough the night before: shaping into balls and chilling them overnight deepens the flavor and makes them easier to bake in the morning.
– Mix cinnamon-sugar in a small jar ahead of time and keep in the pantry; it’s great for last-minute rolling and topping.
– Store shaped dough balls on a baking sheet covered with plastic wrap in the fridge for up to 48 hours, or freeze on the sheet then transfer to a bag for longer storage.
– Use airtight containers (snap-top or vacuum-style) for dough or baked cookies to keep them soft; separate layers with parchment.

✔Time-Saving Tricks

– Use a cookie scoop to portion dough quickly and keep cookies uniform so they bake evenly.
– Line your pans with parchment or silicone so you don’t waste time scrubbing and you can reuse trays faster.
– If you’re short on time, chill the dough in the freezer for 15–20 minutes instead of the fridge for a quick firm-up.
– Pre-measure dry ingredients into a jar for a “mix-and-go” cookie night — pour in wet, whisk, and you’re almost done.

✔Common Mistakes

– Overbaking: Snickerdoodles go from perfect to dry fast. Pull them when edges are set and centers still look slightly soft; they’ll firm as they cool.
– Dough too warm: If butter is too soft, cookies will spread. Chill briefly before scooping or use slightly less butter.
– Too much flour: Scooping flour straight with a measuring cup can pack too much in — spoon into the cup and level off instead.
– Skipping cream of tartar (if you choose to use it): It gives that classic tang and chew; omitting it makes them more like regular sugar cookies.
– I once forgot to add cinnamon to the topping — instant bland cookies. If that happens, mix cinnamon-sugar and press it onto the warm cookies; it’ll stick better while slightly warm.

What to Serve It With

– A steaming mug of coffee or chai — the spices pair like old friends.
– Extra eggnog (spiked or not) for dunking — yes, do it.
– Vanilla ice cream or a scoop of eggnog-flavored ice cream for an indulgent dessert mash-up.
– Light salad or fruit plate if you’re doing these as part of a brunch spread.

✔Tips & Mistakes

– Use a small-to-medium scoop for even cookies; bigger scoops need longer bake time and can go underdone.
– Salt is your friend — a pinch in the dough balances the sweetness.
– If cookies spread too much, reduce oven temp by 10–15°F or chill dough a bit longer next batch.
– Burned bottoms? Rotate pans mid-bake and check your oven temp with a cheap oven thermometer.

✔Storage Tips

Store baked cookies in an airtight container at room temp for 3–4 days; a slice of bread in the container keeps them soft (yes, that old trick works). For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. If you eat them cold for breakfast? No shame — they’re still delightful, especially with coffee. To revive slightly stale cookies, pop them in a 300°F oven for 5–7 minutes.

✔Variations and Substitutions

– Vegan: Swap vegan butter and use a flax “egg” (1 tbsp flax + 3 tbsp water per egg), but texture will be a touch denser.
– Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; watch moisture—some blends need a bit less liquid.
– Boozy twist: Add 1–2 teaspoons rum or bourbon in place of a bit of eggnog for grown-up warmth.
– More spice: Add a pinch of cardamom or allspice to the cinnamon-sugar if you like a spicier cookie.
– What doesn’t work: Dumping in a ton of extra eggnog will make dough too wet — adjust flour or chill to firm up rather than adding more flour blindly.

Frequently Asked Questions

Eggnog Snickerdoodles Recipe

Soft, chewy snickerdoodles with cozy eggnog, cinnamon, and nutmeg. Perfect holiday cookies with a festive sugar-spice coating.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup all-purpose flour
• ▢ 2.25 tsp cream of tartar
• ▢ 1 tsp baking soda
• ▢ 0.75 tsp fine salt
• ▢ 0.5 tsp ground nutmeg for the dough
• ▢ 0.25 tsp ground cinnamon for the dough
• ▢ 0.88 cup unsalted butter, softened
• ▢ 1.35 cup granulated sugar for the dough
• ▢ 0.25 cup light brown sugar, packed
• ▢ 0.5 cup eggnog, well-shaken chilled
• ▢ 2 tsp pure vanilla extract
• ▢ 0.5 tsp rum extract optional, for classic flavor
• ▢ 0.33 cup granulated sugar for rolling
• ▢ 1.25 tsp ground cinnamon for rolling
• ▢ 0.5 tsp ground nutmeg for rolling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment.
• Whisk flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in eggnog, vanilla, and rum extract until smooth. Scrape the bowl.
• Mix dry ingredients into the wet on low just until a soft dough forms. Do not overmix.
• Stir together the rolling sugar, cinnamon, and nutmeg in a shallow dish.
• Scoop 1½-tablespoon portions, roll into balls, and coat in the spiced sugar.
• Arrange 2 inches apart on sheets and gently flatten to about ¾-inch thick.
• Bake 9–11 minutes, until edges are set and centers look soft.
• Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.

Notes

For a bakery-style finish, dust warm cookies with a pinch of nutmeg or drizzle with a quick rum glaze. To freeze, roll dough balls in spiced sugar and freeze on a sheet; bake from frozen, adding 1–2 minutes. Store baked cookies airtight at room temperature up to 4 days.

This recipe is an original creation inspired by classic Eggnog Snickerdoodles Recipe flavors. All ingredient ratios and instructions are independently developed.