These Eggnog Snickerdoodle Cookies taste like December baked into every bite. They’re soft in the center with golden edges, rolled in a cinnamon-sugar crust that crackles just slightly under your fingers. The eggnog brings something extra a cozy richness, with a hint of nutmeg and a creamy scent that makes the kitchen feel like a holiday morning.
You’re here for a reason. You want a snickerdoodle that tastes like a Christmas cookie should. You want that balance between soft and chewy, between sugar and spice. This recipe gives you that texture and that flavor, without the guesswork. And once you know why each ingredient matters, you’ll bake with more confidence every time.
These aren’t just eggnog cookies. They’re a thoughtful version of a holiday classic, shaped by the small changes that make a big difference.
Why Eggnog Belongs in Snickerdoodles
Eggnog replaces the usual splash of milk or cream. I’ve tested it both ways. Milk gives structure. Eggnog gives depth. That’s because eggnog brings fat, spice, and sweetness all at once. And when folded into the dough with vanilla, it perfumes the whole cookie. It’s subtle, not loud. But it lingers in the best way. I always use full-fat eggnog, because the lighter versions don’t hold up in the oven. They thin out the dough and weaken the chew.
The cinnamon and nutmeg aren’t just add-ons. They’re essential to balancing the eggnog’s sweetness. You want a cookie that pulls back slightly before leaning in again. I’ve tried this recipe with extra nutmeg, thinking more would mean bolder. But too much turns sharp and medicinal. A quarter teaspoon gives warmth without overstepping.
If you’ve baked Pumpkin Snickerdoodle Cookies, you’ve seen how seasonal ingredients shift the base. Eggnog works in a similar way, but softer, creamier. Pumpkin is earthy. Eggnog is silky.
How Butter, Sugar, and Chill Time Shape These Cookies
The butter matters most when softened just right not cold, not melted. Room temperature butter traps air when creamed with sugar, which lifts the dough as it bakes. It also gives these snickerdoodles that crackled dome. I’ve tested margarine, out of curiosity. It flattens. The richness disappears. Stick with butter.
I use a mix of granulated and brown sugar. Brown sugar deepens the chew and helps the cookie keep that soft center for days. It also darkens the edges just slightly, which gives a caramel-like taste when you catch it warm out of the oven.
Chilling the dough is where patience pays off. I’ve rushed it before. The difference shows. Warm dough spreads too quickly, leaving cookies thin and uneven. Thirty minutes in the fridge firms the butter, lets the flavors settle, and ensures the cookies hold their shape.
You’ll see the same technique in my Snickerdoodle Thumbprint Cookies with Chocolate. That pause in the fridge gives structure and consistency across every batch.
How Cinnamon Sugar Coating Elevates the Crust
Every snickerdoodle recipe calls for cinnamon sugar. But I add nutmeg to the coating as well. Not much. Just enough to echo the flavor inside the dough. That touch makes each bite feel whole, not separate. I roll the dough balls twice if I want a thicker crust—once before baking and once halfway through, when the tops have started to crack. It catches in the crevices, adding texture without making the cookie gritty.
If you’re used to a classic Snickerdoodle Cookie, this version feels more layered. The crust isn’t just a dusting. It’s part of the experience.
Butter vs. Shortening: A Practical Cookie Comparison
I’ve baked these cookies with both butter and shortening. Butter brings flavor. Shortening brings height. But shortening lacks taste and leaves a waxy texture that dulls the eggnog’s richness. In my notes, every shortening batch needed extra spice to feel balanced. Butter does the job naturally. Unless you live in a very warm climate where spread is a concern, always go with butter here. It complements the eggnog, supports the spice, and gives the cookie that golden edge.
Serving and Storing Eggnog Snickerdoodles
These eggnog cookies hold their chew for days if stored properly. I layer them between parchment paper in an airtight tin. If I plan to serve them later in the week, I freeze the dough balls after coating. They bake beautifully straight from the freezer—just add a minute or two to the oven time.
They fit into cookie tins without crumbling and stay soft without refrigeration. For gifting, I pair them with simple sugar cookies or spiced biscotti to round out the box.
On my cookie trays, they sit beside Snickerdoodle Thumbprint Cookies with Chocolate for contrast. One is rich and filled. The other is spiced and nostalgic. Together, they tell a story.
Keep This Recipe Close and Let Me Know How It Goes
If you bake these Eggnog Snickerdoodles, I’d love to hear how they turned out. Did you use homemade eggnog? Did you double the batch like I always end up doing? Leave a comment and share your tweaks.
And don’t forget to save this to your holiday Pinterest board. You’ll want it again next December. Maybe sooner.
Eggnog Snickerdoodles Recipe
These Eggnog Snickerdoodles bring festive flavor to your cookie platter! Soft, chewy, and warmly spiced, they combine the nostalgic taste of eggnog with the cinnamon-sugar coating you love in traditional snickerdoodles. This easy holiday cookie recipe is perfect for gift boxes, dessert trays, or a cozy baking night. Made with simple pantry staples and a seasonal twist, these Christmas snickerdoodles are a must-bake in December. Try these sweet and spiced eggnog cookies for a crowd-pleasing holiday treat that delivers on both flavor and texture. One bite and you’ll be hooked on these irresistible Christmas treats to make.
Ingredients
- FOR THE DOUGH
- 2 ¾ cups (330g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- ⅓ cup eggnog (full-fat recommended)
- 2 teaspoons pure vanilla extract
- FOR THE COATING
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- MIX THE DRY INGREDIENTS: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set aside.
- CREAM THE BUTTER AND SUGARS: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- ADD THE WET INGREDIENTS: Add the egg to the creamed butter and beat until incorporated. Pour in the eggnog and vanilla extract, then mix until combined. The mixture may appear slightly curdled at this stage, which is normal.
- COMBINE WET AND DRY INGREDIENTS: Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- CHILL THE DOUGH: Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances their chewy texture during baking.
- PREPARE THE COATING: In a small bowl, stir together the granulated sugar, cinnamon, and nutmeg for the coating. This mix will give the cookies their signature spiced crust.
- ROLL AND COAT THE DOUGH: Scoop about 1.5 tablespoons of dough and roll into smooth balls. Toss each dough ball in the spiced sugar coating until fully covered.
- BAKE THE COOKIES: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, or until the edges are set and the tops have small cracks.
- COOL COMPLETELY: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully. This helps them finish setting without overbaking.
Notes
For the best flavor, use full-fat eggnog. If using store-bought, shake well before measuring. Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
