This eggnog snickerdoodle cookie recipe tastes like Christmas. You get the creamy holiday flavor of eggnog wrapped inside a soft, cinnamon-sugar snickerdoodle cookie. Keep reading to learn how I get the best eggnog flavor in this classic snickerdoodle cookie.
Why You’ll Love This Recipe
• They look festive with colorful Christmas sprinkles
• They taste like a holiday party thanks to a splash of eggnog flavor
• They stay soft for days
The Story Behind This Recipe
Whenever I’m baking Christmas cookies, I always include these Eggnog Snickerdoodle Cookies along with a batch of Biscochito cookies, Coconut Pecan Oatmeal Cookies, and my classic Rolled Sugar Cookies that don’t need to chill.
Back when I owned my cupcake shop, I offered an eggnog cheesecake cupcake every December. It was a customer favorite and people waited all year for it. That cupcake used LorAnn’s eggnog flavoring, and when I set out to develop this cookie, I knew that same flavoring had to be part of it.
Eggnog flavor is essentially cream, eggs, vanilla, and nutmeg. To get that perfect cookie version of eggnog, I combine room temperature ingredients with real butter, vanilla extract, and just a little bit of eggnog flavor. It gives these cookies the best, most nostalgic holiday taste.
Ingredients for Eggnog Snickerdoodles Cookies
Butter- Use the best quality you can. It makes a noticeable difference in texture and flavor.
Sugar- Both brown sugar and granulated sugar for the dough plus more for the cinnamon sugar coating.
Eggs-Use room temperature eggs for better texture and easier mixing.
Flour-All-purpose flour gives you a classic snickerdoodle cookie structure.
Cream of Tartar-Adds tang and helps create the signature snickerdoodle texture.
Baking Soda and Salt-For the perfect lift and just the right amount of spread
Vanilla Extract-Use real vanilla for the best results.
Nutmeg and Cinnamon-These spices bring out the warm, cozy flavors of eggnog.
Eggnog Flavoring-Optional but highly recommended. I use LorAnn’s Eggnog Flavoring, the same one I used in my bakery for years.
Christmas Sprinkles-Nonpareils work best because they hold up during baking.
Tools You’ll Need
• Large bowl or stand mixer with paddle attachment
• Medium bowl or small bowl for the cinnamon sugar mixture
• Baking sheet or cookie sheet
• Parchment paper or silicone mat
• Cookie scoop
• Cooling rack
• Measuring cup and spoons
Ingredients in This Eggnog Snickerdoodles Cookie Recipe
1. Make the cinnamon sugar mixture
In a small bowl, combine granulated sugar, cinnamon, nutmeg, and Christmas nonpareil sprinkles. Set aside.
2. Cream the butter
In a large bowl or stand mixer, cream butter until light and fluffy. Add sugar and continue mixing until the mixture is pale and airy.
3. Add the wet ingredients
Mix in the first egg until combined. Add the second egg and scrape the sides of the bowl as needed. Add vanilla extract and eggnog flavoring.
4. Add the dry ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the flour mixture to the butter mixture on low speed until a soft dough forms.
5. Shape and roll the cookies
Use a cookie scoop to portion 2 tablespoons of dough per cookie. Roll dough balls in the cinnamon sugar sprinkle mixture. Coat only the top and sides.
6. Bake
Place eight dough balls per baking sheet to allow room for spreading. Bake at 350 degrees for 10 to 12 minutes. The edges should be set and the tops should puff and wrinkle slightly. Do not overbake.
Allyson’s Tips
Don’t overbake these cookies. A good snickerdoodle has crispy edges and a soft center. Take them out when the centers still look a little bit soft.
Storage and Make-Ahead Tips
• Store baked cookies in an airtight container at room temperature for up to three days.
• Freeze cookie dough balls for up to three months.
• Freeze baked cookies for one to two weeks when double wrapped.
• Let frozen cookies thaw uncovered on a cooling rack for best texture.
Eggnog Snickerdoodles Cookie Recipes
Ingredients
Ingredients
- 1 cup butter softened
- 2 eggs
- ½ cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups all purpose flour 375 g
- 1 teaspoon vanilla extract
- ¼ teaspoon eggnog flavoring optional
Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Holiday nonpareil sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, stir together the topping: sugar, cinnamon, nutmeg, and holiday sprinkles. Set aside.
- In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and eggnog flavoring.
- In a separate bowl, whisk together the flour, cream of tartar, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
- Scoop the dough into 1 tablespoon portions and roll into balls.
- Roll the tops and sides of each dough ball in the cinnamon sugar topping.
- Place on the baking sheet, leaving space for spreading. Bake for 10 to 12 minutes until the edges are set and the centers look slightly puffy.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- For the most accurate results, spoon and level your flour or measure it on a food scale.
- Good quality butter and real vanilla make a big difference.
- This eggnog flavoring boosts the flavors of eggnog.
- Bake until just set for the softest cookies.
More Recipes You’ll Love
• Mini Brownie Bites
• New Mexico Biscochito Cookies
• Crispy Ginger Snaps
• Butterhorn Cookies
• Coconut Pecan Oatmeal Cookies
If You Try This Recipe
Leave a comment, give it 5 stars, and tag me on Instagram @BetterBakerClub so I can see your festive holiday cookies.
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