Introduction

Eggnog Snickerdoodles are a festive twist on the classic cinnamon-sugar cookie, infused with warm spices and rich eggnog flavor. These soft, chewy cookies are perfect for holiday gatherings or cozy winter afternoons.

The image shows a stack of four soft, round cookies with a light golden color and a slightly cracked surface, suggesting a chewy texture. The top cookie is broken in half, revealing a soft, dense inside that is a pale yellow shade. Behind the cookies, there is a clear glass mug filled with a light beige drink, possibly coffee or tea with milk. To the side, blurred red berries and green leaves add a touch of nature to the white marbled surface. The lighting is soft, highlighting the crumbly texture and subtle specks on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (375 grams), up to 3 1/4 cups for thicker cookies
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter (226 grams), softened but still slightly firm
1 1/2 cups granulated sugar (300 grams)
1 large egg
2 large egg yolks (in addition to the 1 large egg)
2 teaspoons rum extract
1 teaspoon vanilla extract

Sugar Coating:

1/3 cup granulated sugar (67 grams)
1/2 teaspoon ground nutmeg

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the butter and 1 1/2 cups sugar together until creamy. Stop the mixer and scrape down the bowl sides and bottom.
Step 4: Beat in the egg, 2 additional egg yolks, rum extract, and vanilla extract until smooth and creamy without visible egg pieces.
Step 5: Gradually add the dry ingredients to the butter mixture in two additions, mixing on low speed. The dough should be firm enough that it doesn’t stick to your fingers; add more flour, 1 tablespoon at a time, if needed.
Step 6: In a small bowl, combine 1/3 cup sugar and 1/2 teaspoon nutmeg for the coating. Pour onto a plate.
Step 7: Scoop about 1.5 tablespoons of dough per cookie and roll each into a ball. Coat the balls evenly in the sugar and nutmeg mixture.
Step 8: Place the coated dough balls about 2 inches apart on the prepared cookie sheets.
Step 9: Bake one tray at a time in the oven’s middle rack for 9–12 minutes, until the tops are just set.
Step 10: Let the cookies cool on the sheets for at least 10 minutes before transferring them to a wire rack.

Tips & Variations

Whisk flour before measuring and spoon into cups to avoid packing, or use a kitchen scale for accuracy.
If you don’t have cream of tartar, substitute 2 teaspoons baking powder and omit the baking soda; flavor and texture will slightly differ.
Use 1 tablespoon rum instead of rum extract for a milder flavor.
Refrigerate dough up to 48 hours before baking or freeze rolled dough balls for up to 2 months; bake from frozen as directed.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving. Dough balls coated in sugar can also be frozen and baked directly from frozen.

How to Serve

A stack of five soft, light-colored cookies with a slightly cracked surface sits on a white marbled texture. The top cookie is broken in half, showing a soft, crumbly inside with a pale beige color. In the background, there is a clear glass mug filled with creamy light brown milk or coffee, and a blurred bunch of red berries and green leaves adds a touch of color. The lighting is soft and natural, highlighting the texture and softness of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular baking powder instead of cream of tartar?

Yes, you can substitute 2 teaspoons of baking powder and omit the baking soda. The cookies will still bake well but may have a slightly different texture and flavor.

What if my dough is too sticky to handle?

If the dough sticks to your fingers, gradually add more flour, about 1 tablespoon at a time, until it reaches the right consistency where it no longer sticks.

Eggnog Snickerdoodles Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

Eggnog Snickerdoodles are a festive twist on the classic cinnamon-sugar cookie, infused with warm nutmeg and rum extract to evoke the cozy flavors of the holiday season. These soft, chewy cookies are coated in a spiced sugar blend, perfect for holiday gatherings or a delightful treat anytime you crave a touch of seasonal magic.

Author: Kai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 32 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour (375 grams) – use up to 3 1/4 cups for thicker cookies
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter (226 grams), softened but still slightly firm
1 1/2 cups granulated sugar (300 grams)
1 large egg
2 large egg yolks
2 teaspoons rum extract
1 teaspoon vanilla extract

Sugar Coating

1/3 cup granulated sugar (67 grams)
1/2 teaspoon ground nutmeg

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar until light and creamy. Be sure to scrape down the bowl sides and bottom to ensure even mixing.
Add Eggs and Extracts: Beat in the whole egg, then the two additional egg yolks, rum extract, and vanilla extract. Mix until the egg is fully incorporated and the mixture looks almost creamy without visible egg pieces.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed about half at a time. The dough will be stiff; it should not stick to your fingers when squeezed. If sticky, add additional flour one tablespoon at a time until it reaches the right consistency.
Prepare Sugar Coating: In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon ground nutmeg for rolling the cookie dough balls.
Form and Coat Dough Balls: Using about 1.5 tablespoons of dough per cookie, roll the dough into balls using a medium cookie scoop. Roll each ball in the prepared sugar coating mixture until fully covered.
Arrange on Baking Sheets: Place the coated dough balls on the prepared cookie sheets about 2 inches apart to allow for spreading during baking.
Bake: Bake one cookie sheet at a time in the preheated oven for 9-12 minutes. The cookies are ready when their tops look just set but still soft.
Cool: Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack or serving to allow them to firm up.

Notes

Flour: Measure flour carefully by whisking first, then spooning into measuring cups and leveling. Using a kitchen scale for grams improves accuracy. Use up to 3 1/4 cups flour for thicker cookies.
Cream of Tartar: Essential for authentic snickerdoodles. If unavailable, substitute 2 teaspoons baking powder and omit baking soda, though texture will vary slightly.
Eggs: Use 1 whole large egg plus 2 additional egg yolks only for proper moisture and richness.
Rum Extract: Available in the baking aisle. Substitute 1 tablespoon rum if preferred, though flavor may be less intense.
Make Ahead: Cookie dough can be refrigerated for up to 48 hours before forming and baking. Dough balls coated in sugar can be frozen for up to 2 months; bake from frozen.
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
Nutrition: Nutritional values are estimates per cookie assuming 32 cookies made.