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Home » Recipe Search » Cookies

Nov 13, 2020(last updated November 26, 2022)

Eggnog Snickerdoodle Cookies

5 from 1 vote
BySam Adler
Jump to Recipe
Eggnog snickerdoodles in a tray lined with cheesecloth on a textured background
Eggnog snickerdoodles in a tray lined with cheesecloth on a textured background

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Eggnog snickerdoodle cookies are a fun take on classic snickerdoodles. Just in time for holiday baking, these cookies are crispy and chewy and have that delicious eggnog flavor that you love!

We’ve all had snickerdoodle cookies right?

Eggnog snickerdoodles in a tray lined with cheesecloth on a textured background

Classic snickerdoodles have two things- they are made with cream of tartar and they are rolled in a cinnamon sugar coating before they are baked.

But-have you have eggnog snickerdoodle cookies? The classic rum flavor is enhanced in this holiday cookie recipe with the addition of rum extract to give it a little boost!

Ingredients you need for this recipe

Ingredients for eggnog snickerdoodle cookies

You’ll need the normal cookie ingredients like butter, sugar, and flour. But you will also need eggnog, rum extract, and cream of tartar.

What is cream of tartar

Cream of tartar is a leavening agent and is what makes a snickerdoodle different than any other cookie. If you make these without using cream of tartar, some would argue and say these weren’t the real deal.

Combined with baking soda, cream of tartar gives these cookies their classic tangy taste and makes them more chewy than the average soft sugar cookie.

How to make Eggnog Snickerdoodles

You can make these cookies by hand, in a stand mixer, or with a hand mixer.

  1. In a medium sized bowl combine the softened butter and sugar. Mix until a thick paste forms, then add in the egg, rum extract, and eggnog. Mix again till combined.
  2. Add in the flour, cream of tartar, baking soda, and salt and mix until a uniform dough is formed.
  3. In a small bowl combine cinnamon and sugar and mix.
  4. Scoop using a small ice cream scoop or roll out balls of dough. A good rule of thumb (HA!) is to connect your pointer finger to your thumb and thats how big the cookie dough balls should be. Roll them in the cinnamon sugar mixture. Really get in there to make sure it is coated well.
  5. Bake the cookies 6 at a time on cookie sheets at 350°F for 12-13 mins.
Eggnog snickerdoodle batter in a mixing bowl
Finished batter
3 cookie dough balls in a bowl filled with cinnamon sugar
roll in cinnamon sugar
6 cookie dough balls lined on a piece of parchment paper ona cookie sheet
Bake 6 per tray

This recipe makes 2 dozen cookies!

Storing and freezing

You can freeze the cookie dough balls on a cookie sheet for an hour, then transfer them to a freezer safe bag and freeze for up to 3 months. When you want to bake them, just leave them out at room temperature for 10 minutes before.

To freeze already baked cookies, line them in a freezer safe bag and squeeze all the air out of it. Freeze for up to 2 months.

Store the cookie sin an airtight container at room temperature for up to 5 days although I do think they taste best within the first 2 days!

Eggnog snickerdoodle cookies on a textured background next to a bowl of cinnamon sugar

Tips for baking success

  • Stagger the cookie dough on the baking sheet so that the cookies don’t spread into each other
  • Only bake 6 at a time so that they all have enough room
  • This recipe can be doubled without any issues
  • If you are using a stand mixer, use the paddle attachment to mix the dough.

These are the best holiday or Christmas cookies to make this season! They would go really well with this aged eggnog!

Want more holiday cookies? Try these!

  • Gingersnap Cookies
  • Gingerbread Biscotti
  • Raspberry Lemon Linzer Cookies
  • Cherry Pistachio Oatmeal Cookies
Eggnog snickerdoodles in a tray lined with cheesecloth on a textured background

Eggnog Snickerdoodle Cookie Recipe

Classic snickerdoodles with a twist from eggnog and rum extract. The perfect holiday or Christmas cookie!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: American
Diet: Kosher
Keyword: Christmas cookies, holiday baking, holiday cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 24 cookies
Calories: 178kcal
Author: Sam Adler

Ingredients

  • 1 cup butter softened
  • 1 3/4 cup granulated sugar divided
  • 1 egg large
  • 1/4 cup eggnog
  • 1 tsp rum extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1-2 tbsp cinnamon depending how you like it
US Customary – Metric

Instructions

  • Preheat the oven to 350° F and prepare two sheet trays with parchment paper. You'll be using each twice.
  • In a medium size mixing bowl or using a hand or stand mixer (use the paddle attachment) combine the 1 cup butter with 1 1/4 cup sugar and mix with a spatula or on low speed until a thick paste forms. Add in the egg, 1/4 cup eggnog, and 1 tsp rum extract, and mix again until combined.
  • Add the 2 1/2 cups flour, 1 1/2tsp cream of tartar, 1/2 tsp baking soda, and 1/4 tsp salt. Mix until a thick dough forms.
  • In a small bowl combine the leftover 1/2 cup sugar with 1-2 tablespoons cinnamon. Scoop the cookie dough using a small cookie scoop or by shaping it with your hands. The size should be the same size as if you connected your pointer finger to your thumb. Roll the cookies in the cinnamon sugar mixture and place 6 cookies on a baking sheet staggered.
  • Bake the cookies for 12-13 minutes until the bottoms are golden brown and the tops are cracked.

Notes

You can ice these cookies by making an eggnog glaze with 1/2 cup confectioner sugar and 2 teaspoons eggnog. If the glaze is too thick add a little more eggnog, if it’s too thin, add a little more sugar.
Drizzle all over the cookies. 

Nutrition

Nutrition Facts
Eggnog Snickerdoodle Cookie Recipe
Amount Per Serving (1 cookie)
Calories 178 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 29mg10%
Sodium 123mg5%
Potassium 54mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 252IU5%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies Tagged With: Cinnamon

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Phyllis G says

    November 27, 2020 at 3:30 pm

    Sam, this recipe sounds absolutely delicious and I’m planning to make the ‘doodles as neighborhood Christmas goodies, but wanted to know if you can sub regular dark rum for the rum extract?

    Thanks, and have a wonderful holiday season.

    Reply
    • Sam says

      November 28, 2020 at 7:34 pm

      Hi Phyllis! Yes that would work too! Hope you enjoy them! Happy holidays!!

      Reply
  2. Colleen says

    December 14, 2020 at 7:09 am

    5 stars
    Really good and easy to make! Even my ‘I don’t like cookies’ six year old gobbled them up!

    Reply
    • Sam says

      December 15, 2020 at 6:07 pm

      Thank You Colleen!! Ah a kid that doesn’t like cookies likes these!? Biggest compliment ever thank you!

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
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Method:
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•Let the fries rest for another 15 mins. 
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•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
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599 shares