These eggnog snickerdoodle cookies are a fun take on classic snicker doodle cookies. 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 a special holiday treat. This easy recipe yields 24 cookies, and these are done in less than 30 minutes!

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

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 ever had eggnog snickerdoodle cookies?

This is a fun eggnog baking recipe where I added rum extract to classic chewy snickerdoodle cookies. It gave them such a fun and flavorful holiday twist!

As a trained pastry chef, I find it so much fun to add my own twist on made-from-scratch cookie recipes. Especially holiday ones!

The rum also adds moisture without taking away from the texture or 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

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.

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.

Eggnog snickerdoodle batter in a mixing bowl
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.
Add in the flour, cream of tartar, baking soda, and salt and mix until a uniform dough is formed.
3 cookie dough balls in a bowl filled with cinnamon sugar
In a small bowl combine cinnamon and sugar and mix.
6 cookie dough balls lined on a piece of parchment paper ona cookie sheet
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.

This recipe makes 2 dozen cookies!

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.
Eggnog snickerdoodle cookies on a textured background next to a bowl of cinnamon sugar
Eggnog snickerdoodles in a tray lined with cheesecloth on a textured background
5 stars (1 rating)

25-Minute Eggnog Snickerdoodle Cookies

Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Servings: 24 cookies
These eggnog snickerdoodle cookies are a fun take on classic snicker doodle cookies. 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 a special holiday treat. This easy recipe yields 24 cookies, and these are done in less than 30 minutes!
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Ingredients

  • 1 cup (227 g) butter, softened
  • 1 3/4 cup (350 g) granulated sugar, divided
  • 1 (1) egg, large
  • 1/4 cup (63.5 g) eggnog
  • 1 tsp (1 tsp) rum extract
  • 2 1/2 cups (312.5 g) all purpose flour
  • 1 1/2 tsp (1.5 tsp) cream of tartar
  • 1/2 tsp (0.5 tsp) baking soda
  • 1/4 tsp (0.25 tsp) kosher salt
  • 1-2 tbsp (1 tbsp) cinnamon, depending how you like it

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. 

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!
Serving: 1cookie, Calories: 178kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 123mg, Potassium: 54mg, Fiber: 1g, Sugar: 15g, Vitamin A: 252IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
Course: Cookies
Author: Sam Adler
Cuisine: American
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