Easy Eggnog Snickerdoodles
Add a festive touch to a classic cookie. These eggnog snickerdoodles are soft, chewy and perfectly spiced. They are easy to make and ready in under an hour!
Snickerdoodles are known for their tangy taste and chewy texture while eggnog has a rich eggy flavor spiked with rum and sprinkled with nutmeg. So you can imagine how good that cookie would be with flavors of the holiday cocktail. Believe me when I say this recipe is worth adding to your baking list this Christmas!
Why You’ll Love This Recipe
- Classic flavor. Cream of tartar brings the distinctive tangy flavor snickerdoodles are known for. Meanwhile, egg yolks, nutmeg and rum extract make the cookies taste like eggnog!
- Soft and chewy texture. Like any good snickerdoodle, the texture has to be perfect. These cookies are pillowy soft in the center with chewy edges.
- Easy to make. Not much required to whip up this recipe! Just a little time mixing the dough and rolling the balls in sugar with nutmeg.
- Great addition to the holiday cookie plate. The festive flavors are going to fit right in!
- Tested to perfection. I started with my classic snickerdoodle recipe and made adjustments as needed to get the same texture, but with eggnog flavor.
- Eggs: For an extra eggy flavor (similar to the drink), the recipe calls for two egg yolks in addition to a whole egg. This also helps bind the ingredients and create a chewy texture.
- Nutmeg: This spice is typically used in eggnog so naturally it’s a must for the cookies! Check that it’s fresh and not expired for the best taste.
- Rum extract: To help make the cookies taste like the holiday drink, rum extract is added to the dough!
- Cream of tartar: This ingredient brings the tangy taste that snickerdoodles are known for. It’s easy to find at your local grocery store.
- Butter: Use unsalted butter that is room temperature. Salt is added separately to activate the baking soda.
Refer to the recipe card for ingredient details and measurements.
Add some icing. I suggest trying the eggnog icing from these chai cookies. Whisk together 1 1/2 cups powdered sugar with 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 to 3 tablespoons eggnog. Spoon over cooled cookies.
Frost the cookies. Make the eggnog buttercream frosting from my frosted eggnog cookies. Beat 1/2 cup butter until smooth and creamy. Mix in 2 1/2 cups confectioners’ sugar, 2 Tablespoons eggnog and 1/2 teaspoon rum extract. Add more eggnog if a thinner consistency is desired.
Decorate them! Add some holiday sprinkles on top right before the cookies go in the oven. You can also frost the cooled cookies and then add the sprinkles.
Make a small batch. Cut all the ingredients in half (use one egg and one yolk). Follow the recipe according to the instructions to yield 12 cookies.
How to Make Eggnog Snickerdoodles
- Whisk together the dry ingredients: flour, cream of tartar, baking soda, salt and nutmeg. Set aside.
- Beat the butter and sugar until light and fluffy. Mix in the egg and yolks, one at a time, then the rum extract.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Chill the dough for 30 minutes. Meanwhile, whisk together the sugar and nutmeg for the coating.
- Scoop the dough into rounded tablespoonfuls. Coat balls in the nutmeg sugar mixture. Place dough balls on a parchment lined baking sheet.
- Bake at 350℉ for 10 to 12 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Weigh the flour with a scale. It’s much more accurate than using measuring cups. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Use good quality ingredients. The eggnog flavor comes from eggs, nutmeg and rum. That being said, use good-quality fresh eggs with rich, orange yolks. I also suggest using fresh nutmeg (even better if you grind it yourself) and pure rum extract.
Use room temperature ingredients. It makes it much easier for mixing and creates a consistent dough. As a result, the cookies will have a better texture!
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. You can also roll the dough into balls, then flash freeze them for an hour. Place in an airtight container or bag in the freezer for up to 3 months. When ready to bake, coat in nutmeg sugar mixture and bake from frozen for 12 to 14 minutes.
Store cookies in an airtight container at room temperature for up to 5 days. Make sure they are cooled completely so no moisture is trapped in the container.
Freeze dough for up to 3 months. Form into a log and wrap in plastic wrap. When ready to use, defrost in the refrigerator before rolling into balls and baking. Baked cookies may also be frozen for up to 3 months. Wrap stack of 4 or 5 cookies in plastic wrap to prevent freezer burn. Place in an airtight container in the freezer.
Yes, you can use spiced or white rum, but the flavor won’t be as strong as using extract. Alternatively, you can use vanilla extract.
I found that it makes the dough spread more. Snickerdoodles are known for their soft and chewy texture. In order to keep that texture, it’s best to get the eggnog flavor from the egg yolks, nutmeg and rum extract instead of the beverage.
Yes, replace the cream of tartar with 1 1/2 teaspoons baking powder. Decrease baking soda to 1/2 teaspoon.
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Get the Recipe: Easy Eggnog Snickerdoodles
- 3 ½ cups (445 g) all-purpose flour
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup (225 g) unsalted butter, room temperature
- 1¾ cup (350 g) granulated sugar
- 1 large egg, room temperature
- 2 egg yolks, room temperature
- 1 Tablespoon rum extract
Nutmeg sugar coating
- ¼ cup (50 g) granulated sugar
- 2 teaspoons freshly grated nutmeg
- ½ teaspoon ground cinnamon, optional
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high until light and fluffy, about 3 to 4 minutes. One at a time, add the egg and egg yolks, mixing well after each addition. Mix in the rum extract. Scrape down the bottom and sides of the bowl as needed.
- Add the flour mixture and beat on low speed until combined.
- Chill the dough for 30 minutes. Preheat oven to 350℉. Line baking sheets with parchment paper.
- Prepare the nutmeg-sugar mixture by whisking together ¼ cup sugar and 2 teaspoons ground nutmeg in a small bowl (and cinnamon if using). Use a medium cookie scoop to scoop dough and roll into balls. Roll each dough ball in the nutmeg-sugar and place on prepared baking sheet about 2 inches apart.
- Bake 10 to 12 minutes until edges are set and the centers are puffy. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.