Eggnog Snickerdoodles made with butter, cinnamon, nutmeg, and topped with a sweet eggnog glaze—your holiday cookie tray just got better.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Every family has that one recipe that’s basically the “if it’s not on the table, Christmas is ruined” kind of thing. For my family, that used to be sugar cookies with way too many sprinkles. But a few years ago, I was standing in my kitchen, eggnog in one hand, cookie scoop in the other, and thought, what if I could marry the two? Not literally of course—because imagine dunking a cookie into a cookie? But eggnog snickerdoodles? Now that felt like something Santa himself might approve.
I’ll be honest—my first batch was… okay-ish. Too dry, a little flat, and my husband politely asked, “were these supposed to taste like that?” Ouch. But the second batch? Oh man. Soft, buttery, rolled in cinnamon-sugar-nutmeg, then drizzled with a sweet eggnog glaze that actually tasted like a holiday candle (in the best way). Since then, these cookies have become the holiday tradition. And if I try to skip them? My kids remind me like I’ve forgotten to put the star on the tree.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Eggnog Snickerdoodles Recipe?
Here’s the thing—eggnog snickerdoodles aren’t just cookies. They’re a holiday experience. They’re soft in the middle, slightly chewy at the edges, dusted with that nostalgic snickerdoodle tang, and topped with a glaze that screams Christmas. They’re the type of cookie you bring to a party and suddenly everyone thinks you’re the Martha Stewart of the group (even if you were up till midnight baking in your pajamas). They’re festive, they’re cozy, and honestly? They’re a little show-offy—in the best way.
Ingredient Notes:
I always say that the magic is in the little details. Here’s what makes this recipe sing:
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Flour + Cream of Tartar – Classic snickerdoodle backbone. Without cream of tartar, it’s basically just a sugar cookie pretending.
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Butter – Softened, because cold butter just won’t cream right. (Been there, regretted it.)
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White + Brown Sugar – White sugar for structure, brown sugar for chewiness. It’s like the cookie world’s dream team.
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Egg Yolks – No whites here, just yolks for extra richness and that soft, melt-in-your-mouth bite.
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Cinnamon + Nutmeg – The warm duo that makes your house smell like you’ve got a holiday candle burning in every room.
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Vanilla + Rum Extract – The rum extract isn’t mandatory, but it adds that eggnog “kick” that makes people stop mid-bite and go, “what is that?!”
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Glaze – Powdered sugar + eggnog. That’s it. Simple, sweet, and holiday-perfect.
How To Make Eggnog Snickerdoodles?
Step 1: Dry Team
Whisk your flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg. This is the backbone of the cookie—no shortcuts here.
Step 2: Cream It Up
Beat your butter and sugars until they’re fluffy. It should look like you want to stick a spoon in it (but don’t—raw eggs coming soon).
Step 3: Add Flavor
Egg yolks first, then vanilla and rum extract. At this point, the dough will smell so good you’ll wonder why you even bother baking them instead of just eating it raw.
Step 4: Combine and Chill
Add the dry ingredients and mix until just combined. Don’t overdo it. Cover the bowl, shove it in the fridge for 30 minutes, and find something to binge-watch.
Step 5: Roll and Coat
Scoop into balls, roll in that cinnamon-sugar-nutmeg mix. It’s basically the cookie version of putting on a holiday sweater.
Step 6: Bake
350°F, 10–12 minutes, until the edges are golden but the centers are still soft. They’ll look slightly underdone, but trust me—they finish setting as they cool.
Step 7: Glaze
Whisk powdered sugar with eggnog until smooth. Drizzle over the cooled cookies. Try not to “accidentally” glaze your finger and lick it.
Want To Save This Recipe?
Storage Options:
Store these babies in an airtight container for up to 4 days (though in my house, they rarely last 24 hours). You can freeze the dough balls ahead of time too—just bake straight from frozen, adding a couple extra minutes. The glaze, though? Do that fresh. Trust me, nobody likes soggy glaze.
Variations and Substitutions:
Cookies are meant to be played with, right? Here’s where you can switch things up:
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Boozy Version – A splash of actual rum in the glaze. Not kid-friendly, but definitely holiday-party approved.
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Extra Eggnog Kick – Stir a few tablespoons of eggnog right into the dough for even more festive flavor.
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Spice Swap – Add cloves or allspice if you’re the kind of person who likes your gingerbread spicy.
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Frosting Swap – Not into glaze? Cream cheese frosting will turn these into a whole different level of decadent.
What to Serve with Eggnog Snickerdoodles?
These cookies don’t really need partners, but if you’re feeling extra:
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A hot mug of cocoa piled high with whipped cream.
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Coffee, because cookies + coffee = happiness.
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On a big cookie tray with gingerbread men, peppermint bark, and your grandma’s fudge.
Frequently Asked Questions:
Do I really need cream of tartar?
Yes. Without it, they’re just sugar cookies wearing a cinnamon disguise.
Can I make the dough ahead?
Absolutely. Chill it overnight and bake the next day. Just let it sit out for a few minutes so it’s scoopable.
What if I don’t like eggnog?
We can’t be friends… just kidding. You can skip the glaze and keep them as straight-up snickerdoodles. Still delicious.
So there it is—my Eggnog Snickerdoodles Recipe, straight from my chaotic holiday kitchen to yours. They’re cozy, festive, and just a little extra—like the holidays themselves. Now tell me… are you on team eggnog or team “hard pass”?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Eggnog Snickerdoodles Recipe
Ingredients
For the Cookies:
- 3 cups 360 g all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
Optional Sugar Coating:
- ¼ cup granulated sugar
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For the Eggnog Glaze:
- 1 cup powdered sugar
- 3 –4 tablespoons eggnog
Instructions
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Set aside.
Cream Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2–3 minutes.
Incorporate Wet Ingredients:
- Reduce mixer speed to low and blend in the egg yolks, followed by the vanilla extract and rum extract, until fully combined.
Combine Mixtures and Chill:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the bowl and refrigerate the dough for 30 minutes.
Preheat Oven:
- Preheat the oven to 350°F (175°C). Line two to three baking sheets with parchment paper.
Form Cookies and Coat (Optional):
- If using the sugar coating, mix granulated sugar, nutmeg, and cinnamon in a small bowl. Scoop the dough into 2-tablespoon portions, roll into balls, and coat in the sugar mixture. Place cookies 2 inches apart on prepared sheets.
Bake:
- Bake for 10–12 minutes, or until edges are lightly golden and set. Allow cookies to cool for several minutes on the baking sheet before transferring to a wire rack.
Prepare the Glaze:
- In a small bowl, whisk powdered sugar with 3 tablespoons of eggnog until smooth. Add an additional tablespoon if a thinner consistency is desired.
Glaze Cookies:
- Once cooled, drizzle the glaze over the cookies. Allow glaze to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
