Eggnog Snickerdoodles Cookie Recipe

Four cookies are stacked on a cutting board with eggnog in the background.

5 from 47 votes

Eggnog Snickerdoodles Cookie Recipe

Full of spicy nutmeg and festive eggnog, these Eggnog Snickerdoodle Cookies are chewy, delicious, and so easy to make! No need to chill this dough, these eggnog cookies are a must make during the holiday season!

Prep Time5

Cook Time10

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 123kcal

Author: Lynn Polito

Equipment

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.

Nutrition