A festive twist on a classic, these Eggnog Snickerdoodles bring the warm flavors of eggnog to your holiday cookie tray. With rum extract and nutmeg, they taste like sugar cookies kissed by eggnog — comforting, spiced, and buttery.
Eggnog Snickerdoodle Cookies
I’ve made variations of these cookies for years; they always appear on my holiday cookie plates and are a crowd favorite. After refining the recipe over time, I’m sharing the version that balances classic snickerdoodle character with a subtle eggnog flavor.
These cookies are essentially traditional snickerdoodles with a holiday twist: rum extract and nutmeg give them the warm, festive notes of eggnog without overpowering the cookie’s buttery base.
One of the reasons I love these for holiday baking is that the dough can be prepared up to a day in advance. On baking day you simply portion, roll in the spiced sugar, and bake — which makes cookie marathons much easier.
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If this cause resonates with you, consider learning more or donating to support pediatric cancer research. Every bit helps and can make a real difference.
Ingredients
- All-Purpose Flour – Measure accurately by weighing or spooning into the cup and leveling it off.
- Cream of Tartar – Essential for the snickerdoodle tang and to help cookies set without spreading too much.
- Baking Soda – Used with baking powder to control rise and spread.
- Baking Powder – Works with baking soda for a balanced texture.
- Ground Cinnamon – A classic flavor in both snickerdoodles and eggnog; used in dough and rolling sugar.
- Ground Nutmeg – Adds the key eggnog note in both the dough and the coating.
- Salt – Enhances sweetness and overall flavor.
- Unsalted Butter – Use softened unsalted butter so you can cream it with the sugars.
- Granulated Sugar – Used in the dough and for rolling to create a crunchy, sweet exterior.
- Light Brown Sugar – Adds moisture and a touch of molasses flavor for softness.
- Eggs – Room temperature is best for even mixing.
- Vanilla Extract – A classic complement to the other flavors.
- Rum Extract – The secret ingredient that lends an eggnog-like flavor. A small amount goes a long way.
Full ingredient amounts are listed in the recipe card below.
Instructions
1. Whisk together the flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl for about 20 seconds. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
3. Add the eggs, vanilla, and rum extract and mix until fully combined.
4. Add the dry ingredients and mix on low just until combined, scraping the bowl to ensure no streaks of flour remain.
5. Cover the dough and chill in the refrigerator for at least 60 minutes or up to overnight. If chilling overnight, seal the dough in plastic wrap or a zip-top bag.
6. When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
7. In a small bowl, whisk together the rolling sugar: granulated sugar, nutmeg, and cinnamon.
8. Portion the dough by heaping tablespoons and roll into balls. Roll each ball in the spiced sugar to coat evenly, then place 2 inches apart on the prepared baking sheets.
9. Bake 9–10 minutes. The cookies should look slightly underbaked when removed. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
tips, tricks and questions
Storing the dough: If chilling overnight, make sure the dough is well wrapped or sealed in an airtight container to prevent drying out.
Freezing: These cookies freeze well. Store cooled cookies airtight, or freeze dough balls on a tray then transfer to a sealed container for later baking.
Difference between sugar cookie and snickerdoodle: Both are sugar-based cookies, but snickerdoodles are rolled in a cinnamon-sugar mixture and use cream of tartar, which gives them a distinctive tang and texture.
If you like these Eggnog Snickerdoodles you might like these other recipes:
- Cutout Sugar Cookies
- Chocolate Peppermint Crinkle Cookies
- Soft Glazed Gingerbread Cookies
- White Chocolate Dipped Peppermint Cookies
- Homemade Gingerbread Marshmallows
- Grandma’s Oatmeal Triblys
- Raspberry Thumbprint Cookies
Eggnog Snickerdoodles
A fun holiday twist on this classic cookie, Eggnog Snickerdoodles! These spiced and buttery cookies are flavored with rum extract for a gentle eggnog note.
15 minutes
9 minutes
1 hour
1 hour 24 minutes
Ingredients
- 2 ¾ cups (398g) all-purpose flour
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (8 oz) unsalted butter, softened
- 1 cup (210g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
For rolling
- ¼ cup (56g) granulated sugar
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, and salt for 20 seconds; set aside.
- Beat butter, granulated sugar, and brown sugar in a stand mixer on medium until creamy, about 3 minutes. Mix in eggs, vanilla, and rum extract.
- Add the flour mixture and mix on low until just combined.
- Cover and refrigerate at least 60 minutes or up to overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough by heaping tablespoons and roll into balls.
- Mix rolling sugar (granulated sugar, nutmeg, cinnamon). Roll dough balls to coat, place 2 inches apart, and bake 9–10 minutes. Cool briefly on sheet, then transfer to a wire rack. Store airtight.
Notes
If resting dough overnight, keep it airtight to prevent drying. Cookies freeze well when stored properly.
Nutrition Information:
Yield:
32
Serving Size:
1 cookie
Amount Per Serving:
Calories: 49
Total Fat: 1g
Cholesterol: 13mg
Sodium: 51mg
Carbohydrates: 9g
Protein: 2g
Nutritional data is estimated and may vary with ingredients and portion size.