Eggnog snickerdoodles have officially taken over my December baking schedule and I’m not even sorry about it.
So here’s the story. Last year I showed up to my sister’s cookie exchange with regular snickerdoodles because I thought I was being safe, you know? Classic choice. Everyone brings the usual suspects—sugar cookies, chocolate chip, those peanut butter blossoms with the Hershey’s kiss on top. But my cousin Rachel brought these eggnog snickerdoodles and I literally ate six of them before anyone noticed. SIX. At someone else’s cookie exchange. I’m not proud, but I’m also not lying.
Anyway, I begged her for the recipe, she sent me this super vague text that was basically “butter sugar eggnog idk just add nutmeg lol” and I had to figure out the rest myself through trial and error. Version 1.0 was flat as pancakes. Version 2.0 spread so much they all merged into one giant cookie blob. But version 3.0? Perfect. Absolutely perfect.
Table of Contents
Why These Easy Eggnog Snickerdoodles Are Better Than Regular Ones
Look, I love a classic snickerdoodle. But adding eggnog takes it from “nice cookie” to “I will fight someone for the last one” territory. The eggnog makes them SO soft and chewy, and that nutmeg-cinnamon sugar coating? Chef’s kiss.
Here’s the thing about soft eggnog snickerdoodles—you can’t overbake them. Like, seriously, if they look even slightly underdone when you pull them out, that’s PERFECT. They’ll finish setting up on the pan and stay soft for days. Overbake them by even a minute and they get crunchy, which is fine if that’s your thing, but these are meant to be pillowy and tender.
My mom, who’s usually pretty critical of my baking (love you, Mom), said these were “restaurant quality” which is the highest compliment she’s ever given anything I’ve made. I took a picture of her text message because I’ll probably never hear that again.
What You Need for Christmas Eggnog Snickerdoodles
For the cookie dough:
- ½ cup unsalted butter, softened (leave it out for like an hour, it should be squishy)
- 1 cup granulated sugar
- 1 large egg, room temperature (I forget this step constantly and it’s fine)
- 1 teaspoon rum extract (don’t skip this—it’s what makes them taste like actual eggnog)
- ½ cup eggnog (use the full-fat kind, not that diet stuff)
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg (fresh is better but I always use the jar)
For rolling:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
Optional glaze (but honestly do it):
- ¾ cup powdered sugar
- 1-2 tablespoons eggnog (add slowly until it’s drizzle-able)
Shopping tip: Eggnog is usually on sale in December. I stock up and freeze extras for baking because it works perfectly in cookies even after freezing. And grab the rum extract from the baking aisle—don’t get actual rum, the extract is stronger and you need way less.
How to Make Chewy Eggnog Snickerdoodles (Step by Step)
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F. Line two baking sheets with parchment paper (or use silicone mats if you’re fancy).
In a big bowl—or your stand mixer if you have one—beat the softened butter and 1 cup of sugar together until it’s light and fluffy. This takes like 2-3 minutes. It should look pale and creamy, not grainy.
Add the egg, rum extract, and eggnog. Beat until everything’s combined and smooth. It might look a little curdled at first—that’s totally normal, don’t panic like I did the first time.
Step 2: Add the Dry Stuff
In a separate bowl, whisk together the flour, salt, baking soda, and nutmeg. I learned the hard way that you need to whisk dry ingredients or you get flour clumps in your cookies (awkward when you’re giving them as gifts).
Pour the dry mixture into the wet mixture and stir until a soft dough forms. Don’t overmix or your cookies will be tough. Mix until you just barely stop seeing flour streaks and then STOP.
The dough will be soft. Like, really soft. That’s correct. Resist the urge to add more flour.
Step 3: Roll and Coat
In a small bowl, mix together the ½ cup sugar, cinnamon, and nutmeg for rolling.
Scoop the dough into 1-inch balls. I use a cookie scoop (the kind that’s like an ice cream scoop but smaller) because it makes them all the same size and I’m lazy about measuring. Roll each ball in the cinnamon-nutmeg-sugar mixture until it’s completely coated.
Place them on your prepared baking sheets about 2 inches apart. They spread a little but not too much.
Step 4: Bake (But Not Too Long)
Bake for 10-12 minutes. Here’s where people mess up—they look underdone when they’re actually done. The edges should be set and maybe barely starting to turn golden, but the centers will still look soft and puffy. That’s EXACTLY what you want.
I set my timer for 10 minutes and then check them. Usually 11 minutes is my sweet spot but every oven is different and mine runs hot.
Let them cool on the baking sheet for 5 minutes (they’ll firm up during this time), then transfer to a cooling rack. If you try to move them right away they’ll fall apart—learned that one the hard way when I was impatient.
Step 5: Make the Glaze (Optional but Not Really)
While the cookies cool, whisk together the powdered sugar and eggnog. Start with 1 tablespoon of eggnog and add more if needed. You want it thin enough to drizzle but thick enough that it doesn’t just run off the cookies.
Once the cookies are completely cool, drizzle the glaze over them in whatever pattern makes you happy. I just use a spoon and go back and forth. My friend pipes hers into snowflakes which is adorable but also way more effort than I’m willing to put in.
My Tips for Perfect Holiday Eggnog Cookies
Don’t Chill the Dough: Unlike some cookie recipes, you don’t need to chill this dough. You CAN if you want (it makes them slightly thicker), but I never do because who has time for that?
The Rum Extract Thing: I know some recipes say it’s optional. It’s not. That’s what gives them the authentic eggnog flavor. Without it they’re just… nutmeg cookies. Still good, but not the same.
Storage: These stay soft for like a week in an airtight container. Layer them between parchment paper so they don’t stick together. They also freeze really well if you want to make them ahead for cookie exchanges.
Make-Ahead Option: You can scoop and roll the dough balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, just add 1-2 extra minutes.
The Glaze Situation: Sometimes I skip the glaze if I’m feeling lazy. They’re still amazing without it. But the glaze does make them look fancier for parties and gifts.
Serving These Festive Eggnog Snickerdoodles
I usually make a double batch because they disappear SO fast. My husband who claims he “doesn’t really like cookies that much” ate 8 in one sitting. EIGHT.
These are perfect for:
- Cookie exchanges (they’re always the first to go)
- Holiday parties
- Leaving out for Santa (my kids insist)
- Gifts for neighbors and teachers
- Stress-eating while wrapping presents at midnight (no judgment)
They also pair perfectly with coffee, hot chocolate, or—obviously—more eggnog.
The Verdict
These eggnog snickerdoodles have become my signature Christmas cookie and I make them approximately 47 times between Thanksgiving and New Year’s. They’re soft, chewy, perfectly spiced, and taste exactly like drinking eggnog but in cookie form.
Are they healthy? Absolutely not. Will you eat way too many? Definitely yes. Are they worth it? 100%.
I don’t care what anyone says, these are THE holiday cookie. Regular snickerdoodles could never. Fight me.
Seriously though, make these and bring them somewhere. Watch them disappear. Accept the compliments gracefully. Then make another batch because you’ll want more for yourself.
Let me know how yours turn out! And if you have any tricks for keeping them from disappearing before you can actually give them as gifts, please share because I need help. 🍪✨
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