Eggnog Snickerdoodle Cookies are quick and easy to make, and they're always a big hit with family and friends.
With a spiced sugar coating and a rum-flavored glaze on top, they also have perfectly crisp edges and wonderfully soft centres. They're perfect for your next holiday party!
The snickerdoodle is an American classic cookie filled with fall flavors with spices like cinnamon and nutmeg.
This recipe adds a delicious eggnog flavor through the glaze that makes these snickerdoodles the perfect holiday cookies.
Whether you're a fan of eggnog or not, you will love these eggnog snickerdoodle cookies. They are packed with warming flavors that will keep you cosy all through the holidays.
Enjoy them with a cup of classic eggnog, hot cocoa, or a glass of milk - and don't forget the Christmas tunes.
You know I love cookies, but I really love festive cookies. There's just something about baking in a warm kitchen that's filled with spiced flavors and sweet treats while it's cold outside that makes me excited for the holidays.
Some of my favorite holiday cookie recipes are these fun and colorful Grinch Cookies that are great for making with kids, these classic White Chocolate and Macadamia Nut Cookies, and these delicious Hot Cocoa Cookies.
You can also celebrate the holiday season with these Eggnog Cookies too! Or if you love the Classic Snickerdoodles, you'll also love my Snickerdoodle Sandwiches, taking your classic Snickerdoodle cookie to the next level.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt
Chocolate. M & M Halloween Ghoul Candies, Chocolate Chips (Optional)
How to Make Eggnog Snickerdoodle Cookies
For the Cookie Dough
Preheat your oven to 375 Degrees F. Make sure your ingredients are at room temperature before you start for best results.
Cream together the Butter and Sugar until the mixture is light and fluffy. It will be a pale yellow color.
Add Eggs, Vanilla Extract, and Rum Extract, and mix them together until smooth. Make sure everything is fully mixed in, you can use a stand mixer or electric hand mixer for this part.
In a separate medium sized bowl, combine the dry ingredients of All Purpose Flour, Cream of Tartar, Baking Soda, and Ground Nutmeg.
Mix with an electric hand mixer or stand mixer to fully combine, and then add this flour mixture into the other bowl a bit at a time so that it gets fully combined.
Be careful not to over-mix the dough, but stir it just enough so that the ingredients are combined.
Topping
Once the cookie dough is made, you can set it to one side while you make the cinnamon sugar mixture.
To do this, combine the Sugar, Cinnamon, and Nutmeg in the amounts specified in a small or medium bowl.
The bowl will need to be wide enough to get your hand into it, as you will be coating each cookie dough ball inside this bowl.
I also love to use a ZipLoc Bag and drop scoops of cookie dough into the bag and just shake!
To coat the cookie dough balls, use a medium cookie scoop and scoop 1-tablespoon-sized dough balls out of the cookie dough mixture, and roll them in the cinnamon sugar mixture.
You will probably need to use your fingers for this bit, the kids will love helping you with this part too!
Put the coated cookie dough balls on a prepared baking sheet, 2 inches apart to allow for spreading while they bake.
Bake the cookies in your preheated oven for 9-11 minutes, or until the edges are set and the centers are no longer glossy.
Let your cookies cool on the cookie sheet for about 2 minutes before moving them to a wire cooling rack.
Rum Glaze
As the cookies are cooling, make the rum glaze. To do this, combine the Powdered Sugar with Vanilla Extract and Rum Extract in the amounts specified.
Gradually add in the eggnog to thin the mixture into a glaze consistency that can be drizzled onto your cookies.
Once the cookies have fully cooled, drizzle the glaze over the cookies and dust with nutmeg.
If your cookies are still warm, the glaze will melt off your cookies. Allow them to fully set before storing them.
Storage and Freezing
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Substitutions
- Use homemade eggnog or eggnog from the grocery store for the glaze.
- If you prefer a more subtle eggnog flavor, you can substitute some eggnog for cream or milk, just make sure you get a glaze-like consistency.
- Omit the rum extract from the glaze if you don't want such a strong rum flavor.
MORE Snickerdoodle Cookie Recipes
If you're a fan of the delightful combination of cinnamon and sugar coating on cookies, you won't want to miss these Snickerdoodle Cookies with a delightful twist!
- Caramel Snickerdoodle
- Pumpkin Snickerdoodles
- Chocolate Snickerdoodle Cookies
- Cinnamon Chip Snickerdoodle Cookies
- Snickerdoodle Bars
- Snickerdoodle Sandwich Cookies
Pro Tips
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal.
When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a wire rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
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Have you tried this Eggnog Snickerdoodles recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how cute your creations are! I would also love to read your comments below. Let me know what you thought of these spooky cookies. It really does help!
More Holiday Cookie Recipes
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- Peppermint Kiss Cookies from Devour Dinner
- Classic Almond Sugar Cookies
- Santa's Red Velvet Sandwiches
- Peanut Butter Kisses Cookies
- Santa's Reindeer Cookies from Devour Dinner
- Cinnamon Sugar Pie Crust Cookies
- American Classic Pecan Pie Bars
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Eggnog Snickerdoodle Cookies
Ingredients
Cookies
- 1 cup Butter Softened
- 2 cup Granulated Sugar 400g
- 2 Eggs Large
- ½ teaspoon Vanilla Extract
- ½ teaspoon Rum Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Nutmeg
- 3 cup All Purpose Flour 360g
Topping
- ½ cup Granulated Sugar 100g
- 1 teaspoon Ground Cinnamon
- ⅓ teaspoon Ground Nutmeg
Rum Glaze
- 1 cup Powdered Sugar 130g
- ½ teaspoon Rum Extract
- ½ teaspoon Vanilla Extract
- 2-4 Tablespoons Eggnog
Instructions
Cookie Dough
- Preheat oven to 375 Degrees F.
- In a large bowl or stand mixer, cream the Butter and Granulated Sugar for 3 minutes until light and fluffy. The mixture will be a pale yellow color.
- Add Eggs, Vanilla Extract, and Rum Extract, and cream together until smooth.
- In a separate medium size bowl combine dry ingredients of All Purpose Flour, Cream of Tartar, Baking Soda, and Ground Nutmeg. Mix to combine.
- Gradually add the dry ingredients a little bit at a time to better make sure it is fully combined. Do not over-mix.
Topping
- In a small mixing bowl, combine the Sugar, Cinnamon, and Nutmeg for the cinnamon sugar topping.
- Using a medium cookie scoop, scoop and shape the cookie dough into 1 tablespoon size dough balls and roll them in the cinnamon sugar mixture.
- Place the coated cookie dough balls on a prepared baking sheet, 2 inches apart to allow for spreading while they bake.
- Bake at 375 degrees F for 9-11 minutes, or until edges are set and centers are no longer glossy.
- Allow cookies to cool on the baking sheet for 2 minutes before moving to wire cooling racks
Rum Glaze
- In a small bowl combine the Powdered Sugar with Vanilla Extract and Rum Extract.
- Gradually add eggnog to thin the mixture into a glaze consistency that can be drizzled on cooled cookies.
- Drizzle the glaze over the cookies and dust with nutmeg. Allow them to set before storing them.
Notes
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Karen's Kitchen Stories
I'm a firm believer in weighing ingredients when baking. It makes it so much more accurate, and less dirty dishes!
Rebecca Johnston
I agree. When ever possible weighing ingredients makes all the difference!
Dorothy Reinhold
We only get to enjoy eggnog for a short time each year. I love that you added it to these cookies! YUM!
Rebecca Johnston
Sadly it's not a year round ingredient. I always try to make extra and freeze them to enjoy late into the winter. So good!
Wendy
A wonderful variation on a classic cookie. Can't wait to give this holiday version a try.
Hezzi-D
What a fun flavor to add to a snickerdoodle!
Rebecca Johnston
I've fallen in love with these cookies. I just can't get enough.
Julie
Oh my goodness, these sound wonderful! Love that you put rum extract in the cookie and glaze.
Terri
Another of my mom's favorites! Eggnog, anything, please!
Colleen - Faith, Hope, Love, & Luck
Eggnog! Snickerdoodles! What's not to love? The best of both worlds!
Rebecca Johnston
I have to agree. These are wonderful!
Kathryn
I love everything about these eggnog cookies! The cinnamon sugar and eggnog flavors are so perfect together!
Jolene
We've already been through one container of eggnog, need to pick up another one and hide it so I can make these!
Inger
We're big into eggnog so these are a must!
Lisa
What a FUN cookie!
Radha
This is a delicious version of snickerdoodles perfect for the season.
Courtney
I really loved these cookies! I did think that the cookie itself was a little too sweet…do you have any suggestions on reducing the sugar for next time? I’m not sure if I would need to make any other adjustments.
Rebecca Johnston
Hi Courtney, So glad you loved this recipe! You could always add a little less sugar to the recipe when making the cookie dough if you find it too sweet. I think the glaze adds a bit of extra sweetness which you could not add if you wish too.