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    Home / Drop Cookie

    Eggnog Snickerdoodles Cookie Recipe

    Published on November 9, 2022 by Rebecca Johnston | 18 Comments

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    5 from 3 votes
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    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!

    Close up of eggnog snickerdoodle cookies with glaze in a pile on a wooden chopping board.

    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.

    Close up of an eggnog snickerdoodle cookie being dunked into a glass of eggnog.

    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.

    Top view of cookie dough balls on a baking sheet on parchment paper.

    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.

    Top view of freshly baked eggnog snickerdoodle cookies cooling on a baking 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.

    Close up of a whisk coated in white glaze that is dripping off into a glass bowl below.

    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.

    Top view of snickerdoodle cookies being coated with eggnog drizzle with a whisk.

    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
    Close up of Eggnog Snickerdoodle Cookies in a pile.

    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.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 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
    This post may contain affiliate links. Thanks for using my links! See my Disclosure Policy here.
    Close up of an Eggnog Snickerdoodle Cookie being held up with a bite taken out of it.

    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!

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    Eggnog Snickerdoodle Cookies
    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 votes

    Eggnog Snickerdoodle Cookies

    Spiced Eggnog Snickerdoodle Cookies topped with a run glaze. Sweet and delicious with every bite in this chewy cookie recipe.
    Prep Time15 minutes mins
    Cook Time9 minutes mins
    Prevent your screen from going dark
    Servings: 36

    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

    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.
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 130kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 0.5mg | Sodium: 64mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

    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.

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    Reader Interactions

    Comments

    1. Karen's Kitchen Stories

      November 09, 2022 at 4:28 pm

      I'm a firm believer in weighing ingredients when baking. It makes it so much more accurate, and less dirty dishes!

      Reply
      • Rebecca Johnston

        November 22, 2022 at 6:40 am

        I agree. When ever possible weighing ingredients makes all the difference!

        Reply
    2. Dorothy Reinhold

      November 09, 2022 at 6:52 pm

      We only get to enjoy eggnog for a short time each year. I love that you added it to these cookies! YUM!

      Reply
      • Rebecca Johnston

        November 22, 2022 at 6:39 am

        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!

        Reply
    3. Wendy

      November 09, 2022 at 7:24 pm

      A wonderful variation on a classic cookie. Can't wait to give this holiday version a try.

      Reply
    4. Hezzi-D

      November 09, 2022 at 7:31 pm

      5 stars
      What a fun flavor to add to a snickerdoodle!

      Reply
      • Rebecca Johnston

        November 22, 2022 at 6:39 am

        I've fallen in love with these cookies. I just can't get enough.

        Reply
    5. Julie

      November 09, 2022 at 7:37 pm

      5 stars
      Oh my goodness, these sound wonderful! Love that you put rum extract in the cookie and glaze.

      Reply
    6. Terri

      November 09, 2022 at 7:45 pm

      Another of my mom's favorites! Eggnog, anything, please!

      Reply
    7. Colleen - Faith, Hope, Love, & Luck

      November 09, 2022 at 9:30 pm

      Eggnog! Snickerdoodles! What's not to love? The best of both worlds!

      Reply
      • Rebecca Johnston

        November 22, 2022 at 6:38 am

        I have to agree. These are wonderful!

        Reply
    8. Kathryn

      November 10, 2022 at 8:46 am

      5 stars
      I love everything about these eggnog cookies! The cinnamon sugar and eggnog flavors are so perfect together!

      Reply
    9. Jolene

      November 11, 2022 at 5:29 am

      We've already been through one container of eggnog, need to pick up another one and hide it so I can make these!

      Reply
    10. Inger

      November 12, 2022 at 9:37 am

      We're big into eggnog so these are a must!

      Reply
    11. Lisa

      November 12, 2022 at 11:25 am

      What a FUN cookie!

      Reply
    12. Radha

      November 25, 2022 at 10:26 am

      This is a delicious version of snickerdoodles perfect for the season.

      Reply
    13. Courtney

      December 14, 2022 at 6:24 pm

      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.

      Reply
      • Rebecca Johnston

        December 23, 2022 at 7:35 pm

        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.

        Reply

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