Eggnog Snickerdoodle Cookies

These Eggnog snickerdoodle cookies are a fun take on classic snicker doodles. Made with actual eggnog, these cookies are crispy and chewy and rolled in sweet cinnamon sugar for extra sweetness! Enjoy them with a huge glass of eggnog for an extra special holiday treat. The best part is that these are done in less than 30 minutes!

We’ve all had snickerdoodle cookies right?

Classic snickerdoodles have 2 main characteristics, they are made with cream of tartar and are rolled in a cinnamon sugar coating before they are baked.

But wait, 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! As a trained pastry chef, I find it so much fun to add my own twist on classic desserts. Especially holiday ones!

These classic cookies get an added boost of flavor that also adds moisture to the cookie without taking away from the way you expect it to taste.

If your’e a big cookie lover then you don’t want to miss out on these! You can also try my gingerbread biscotti cookies (they are such a fave this time of year), Ginger snap cookies (OMG, for real you have to make these), or these double chocolate peppermint cookies!

Ingredients you need for this recipe

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

Notes on 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.

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!

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.

Want more holiday cookies? Try these!

• Gingersnap Cookies
• Gingerbread Biscotti
• Raspberry Lemon Linzer Cookies
• Cherry Pistachio Oatmeal Cookies

I love when you share my recipes!!