Go Back
–+ servings
Eggnog snickerdoodles in a tray lined with cheesecloth on a textured background
5 stars (1 rating)

Eggnog Snickerdoodle Cookie Recipe

Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Servings: 24 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 aa huge glass of eggnog for an extra special holiday treat. The best part is that these are done in less than 30 minutes!
Print Pin Save

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. 
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
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!