Snickerdoodle Eggnog Cookies
After years of holiday baking (and more batches of Christmas cookies than I can even count!), I can confidently say these Eggnog Snickerdoodle Cookies are a true festive favorite in my kitchen! They’re packed with warm nutmeg and real eggnog, giving you that classic holiday flavor in every chewy, soft bite.
I tested this recipe again and again to make sure it’s foolproof, and the best part is there’s no chilling required. If you love cozy holiday treats and stress-free baking, these eggnog cookies are one recipe you’ll want to bake all season long!
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What is a Snickerdoodle?
Snickerdoodles are similar to sugar cookies, except snickerdoodles have cinnamon in them as well. They are usually rolled in a cinnamon and sugar mixture and then baked to perfection.
Usually, snickerdoodles have cream of tartar in them. The cream of tartar makes sure the sugar is incorporated fully into the cookie dough. Sourdough snickerdoodles and kefir snickerdoodles are other great options when you are in the mood for a delicious cookie.
Why you’ll love these snickerdoodles
You’re going to fall head-over-heels for these Eggnog Snickerdoodles! They take everything we love about classic snickerdoodles and dress them up for the holidays with rich eggnog, warm nutmeg, and that perfectly nostalgic cinnamon-sugar coating.
They’re soft, chewy, and full of cozy Christmas flavor, like a mug of eggnog in cookie form. Plus, there’s no chilling required, so you can go from mixing bowl to warm cookies in no time.
Whether you're baking for a cookie exchange, holiday movie night, or just because you deserve something sweet and festive, these cookies are guaranteed to be your new December tradition.
What You'll Need for Homemade Snickerdoodles
You only need a few simple ingredients that you can easily find in the grocery store for these easy cookies!
- All Purpose Flour.
- Cream of tartar. If you don't have cream of tartar, don't stress. You can leave it out.
- Baking soda. To give the cookies that chewy texture.
- Salt. Just a little bit. The salt brings out the flavor of the other ingredients.
- Butter. Softened to room temperature.
- Sugar. Just white sugar, no brown sugar is needed for this recipe.
- Eggs. Two large eggs.
- Nutmeg. A classic flavor in eggnog.
- Eggnog. You can use homemade eggnog if you have it or your favorite eggnog. Eggnog is great for so many things! You can easily make a quick dessert like this no-bake eggnog pie with it too!
How to Make Eggnog Snickerdoodles
1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or silicone mat.
2. In a medium bowl, mix together the flour, baking soda, cream of tartar, nutmeg, and salt. Set that aside.
3. In a small bowl, mix together 1 tablespoon of cinnamon with ¼ cup of sugar. Mix well and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, add the sugar and butter. Mix well until the butter and sugar are well combined.
5. Add the eggnog, eggs, and vanilla extract to the stand mixer. Mix again on low speed until fully combined. Scrape the sides of the bowl if necessary.
6. Add the dry ingredients to the wet ingredients in the stand mixer and mix until fully combined.
7. With an ice cream scoop, scoop the cookie dough balls into the cinnamon and sugar mixture. Roll the dough in the cinnamon and sugar mixture. Place the dough ball on the prepared baking sheet. Continue until the baking sheet is full.
8. Bake cookies for 9-11 minutes or until the cookies are slightly brown and soft. 9. For best results, allow the cookies to cool on a wire rack.
Storing Homemade Snickerdoodles
Once baked, these eggnog snickerdoodle cookies will last for 4-5 days in an airtight container or in a gallon Ziploc bag.
To make the dough ahead, make the dough completely and cover the bowl with plastic wrap. The dough will stay fresh in the refrigerator for up to 24 hours.
To freeze these cookies, bake them completely and allow them to cool. Place the cookies in a Ziploc bag and freeze for up to 3 months. The cookies should defrost on the counter and enjoy once defrosted.
Frequently Asked Questions
Classic snickerdoodles are full of cinnamon and sugar, so these are a little bit of a twist on the classic. You can add a teaspoon rum extract instead of vanilla extract for even more eggnog flavor.
A kitchen scale will make sure the ingredients are measuring properly, but you can use measuring cups and measuring spoons for this recipe instead.
The cookies will spread just a little and the tops will be golden brown when the cookies are done.
More Eggnog Recipes
Did you make this recipe and love it?
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📖 Recipe
Eggnog Snickerdoodles Cookie Recipe
Ingredients
- 4 cups All Purpose Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Nutmeg
- 1 cup Unsalted Butter Room Temperature
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- ½ cup Eggnog
Instructions
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or silicone mat.
- In a medium bowl, mix together the flour, baking soda, cream of tartar, nutmeg, and salt. Set that aside.
- In a small bowl, mix together 1 tablespoon of cinnamon with ¼ cup of sugar. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, add the sugar and butter. Mix well until the butter and sugar are well combined.
- Add the eggnog, eggs, and vanilla extract to the stand mixer. Mix again on low speed until fully combined. Scrape the sides of the bowl if necessary.
- Add the dry ingredients to the wet ingredients in the stand mixer and mix until fully combined.
- With an ice cream scoop, scoop the cookie dough balls into the cinnamon and sugar mixture. Roll the dough in the cinnamon and sugar mixture. Place the dough ball on the prepared baking sheet. Continue until the baking sheet is full.
- Bake cookies for 9-11 minutes or until the cookies are slightly brown and soft. For best results, allow the cookies to cool on a wire rack.
Video
Notes
- To make these taste even more like eggnog, use rum extract instead of vanilla extract.
- Once baked, these eggnog snickerdoodle cookies will last for 4-5 days in an airtight container or in a gallon Ziploc bag.
- To make the dough ahead, make the dough completely and cover the bowl with plastic wrap. The dough will stay fresh in the refrigerator for up to 24 hours.
Hi can you freeze the dough and use it later that way when you're making a whole huge batch of cookies for Christmas?
Yes! Definitely!