Eggnog snickerdoodles are a festive twist on the classic cinnamon-sugar cookie you probably already love. They bring together the soft, chewy texture of a snickerdoodle with the warm, creamy flavors of eggnog and a dusting of cinnamon sugar. These cookies feel like holiday hugs in every bite!
I love making eggnog snickerdoodles during the winter because they fill the kitchen with that nostalgic smell of cinnamon and nutmeg. One little tip I always use is to chill the dough before baking—it helps the cookies keep their shape and stay perfectly tender inside. It’s a small step that makes a big difference!
They’re great for sharing with friends or enjoying with a cup of hot cocoa while watching your favorite holiday movie. Whenever I make these, everyone keeps coming back for more, and they’re perfect for leaving out as a sweet treat for Santa too. If you like cozy holiday flavors, these are definitely a treat you’ll want on your cookie list!
Key Ingredients & Substitutions
Eggnog: This is the star ingredient that gives these snickerdoodles their festive flavor. If you don’t have eggnog, you can substitute with milk mixed with a pinch of nutmeg and cinnamon for a similar taste.
Cream of tartar: It helps give snickerdoodles their signature tangy flavor and chewy texture. If you don’t have it, use baking powder as a substitute, but the flavor will be milder.
Butter: Use unsalted and softened butter for the best creamy texture. If needed, margarine works but butter always produces the best flavor.
Cinnamon and Nutmeg: These spices bring warmth and holiday cheer. For the nutmeg, consider freshly grated for more aroma. Pumpkin pie spice could work if you want a little twist.
Sugar: Granulated sugar is used in the dough and for coating. You can swap some with brown sugar for extra moisture and a hint of caramel flavor in the cookies.
How Do You Get Soft and Chewy Snickerdoodles Every Time?
The texture is all about balancing the ingredients and baking time. Here’s how to nail it:
- Cream butter and sugar well: Beat until light and fluffy to create air pockets. This makes the cookies soft.
- Don’t overmix the dough: Mix flour just until combined to avoid tough cookies.
- Chill the dough for 30 minutes: This step helps cookies keep their shape and stay soft in the middle.
- Roll dough in cinnamon sugar: This coating adds a nice crunchy outer layer that contrasts the soft inside.
- Bake until edges are set, centers still soft: About 10-12 minutes works but watch closely to avoid over-baking.
- Cool on baking sheet before moving: Enables cookies to firm up nicely without breaking.
Following these tips will help you get tender, chewy eggnog snickerdoodles that are full of festive spice and perfectly soft inside!
Equipment You’ll Need
- Mixing bowls – I find separate bowls helpful for combining the dry and wet ingredients easily.
- Electric mixer or whisk – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cookie scoop or tablespoon – helps form evenly sized cookie balls.
- Baking sheets – line with parchment paper for easy removal and clean-up.
- Wire rack – for cooling the cookies evenly after baking.
- Small bowl for cinnamon sugar – to coat the cookie dough balls before baking.
Flavor Variations & Add-Ins
- Chocolate chips: Mix in some mini chocolate chips for extra sweetness and texture.
- Almond extract: Add a splash to give a different nutty aroma that pairs well with the spices.
- White chocolate: Drizzle or stir in white chocolate chunks for a creamy replacement for the traditional chips.
- Caramel bits: Add small caramel pieces for gooey sweetness and richer flavor inside the cookies.
Eggnog Snickerdoodles
Ingredients You’ll Need:
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 1 large egg
- ½ cup eggnog
- 1 teaspoon vanilla extract
For Rolling Coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Optional Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or eggnog
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
Plan for about 15 minutes to prepare and assemble the dough, 10-12 minutes baking time per batch, and a few minutes cooling time. If you choose to add the glaze, allow additional time for it to set. Total hands-on time is around 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. This builds the flavorful base for your cookies.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter with 1 ¼ cups of granulated sugar using a hand or stand mixer. Beat until light and fluffy, about 3-4 minutes. Add the egg, and mix in the eggnog and vanilla until everything is well combined. Slowly add your dry ingredient mixture while mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
3. Roll and Coat the Dough:
In a small bowl, mix the remaining ¼ cup sugar with 1 teaspoon cinnamon. Using a tablespoon or cookie scoop, form dough balls and roll each one in the cinnamon sugar coating until evenly covered.
4. Bake Your Cookies:
Place the coated dough balls on the baking sheets about 2 inches apart to leave room for spreading. Bake for 10-12 minutes—cookies are ready when edges are set but centers still look soft. They will firm up as they cool.
5. Cool and Glaze (Optional):
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For an extra touch, whisk together powdered sugar, milk or eggnog, and vanilla to form a glaze. Drizzle over cooled cookies and allow to set before enjoying.
Can I Use Store-Bought Eggnog or Homemade?
Both work great! Just use your favorite store-bought eggnog or homemade version. If it’s thicker than usual, you might want to slightly reduce the amount to keep the dough from getting too wet.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe container. Bake straight from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. If the cookies soften too much, a quick 5-minute warm-up in the oven will bring back some crispness around the edges.
Can I Make These Gluten-Free?
Yes! Use a 1:1 gluten-free baking flour blend that includes xanthan gum for best results. The texture might be slightly different, but they’ll still taste delicious and festive.