Why You’ll Love This Recipe

I love this recipe because the eggnog gives the cookies an incredibly tender texture, and the extra nutmeg adds just the right amount of cozy warmth. They’re easy to prepare, perfect for cookie boxes, and a great way to use leftover eggnog. If snickerdoodles and eggnog are holiday staples for you, combining them feels like pure magic.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups (360 g.) all-purpose flour
2 tsp cream of tartar
1 tsp kosher salt
3/4 tsp baking soda
3/4 tsp grated fresh nutmeg, divided
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups (300 g.) granulated sugar, divided
1 large egg
1 tsp rum extract (optional)
1/2 cup store-bought or homemade eggnog
1/2 tsp ground cinnamon

Directions

I start by whisking the flour, cream of tartar, salt, baking soda, and 1/2 teaspoon of the nutmeg together in a medium bowl.

In a separate large bowl, I beat the softened butter and 1 cup of sugar with a handheld mixer until light and fluffy. I add the egg and the rum extract (if I’m using it) and continue beating until combined. I add the dry ingredients and mix on medium-low just until the streaks of flour almost disappear. I pour in the eggnog and beat again until the dough comes together. I cover the bowl and refrigerate it for at least 2 hours, or overnight when I want deeper flavor.

When I’m ready to bake, I preheat the oven to 350°F and line two baking sheets with parchment paper. In a small bowl, I mix the cinnamon, the remaining 1/4 cup sugar, and the remaining 1/4 teaspoon nutmeg.

Using a medium cookie scoop, I portion out the dough into balls and roll each one into the cinnamon-sugar mixture. I space the dough balls 2 inches apart on the baking sheets.

I bake the cookies for 8 to 10 minutes, just until they’re puffed and the edges look set. After letting them cool on the sheets for 10 minutes, I transfer them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 30 cookies.
Prep time: 10 minutes
Total time: 3 hours (including chilling)

Variations

I sometimes add a pinch of allspice to deepen the holiday notes. When I want a stronger eggnog flavor, I increase the nutmeg slightly. For a fun twist, I tuck a white chocolate chip into the center of each dough ball or drizzle the cooled cookies with a simple eggnog glaze.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay wonderfully soft. The dough stores well in the refrigerator for up to 2 days or in the freezer for 2 to 3 months. I bake frozen dough balls directly, adding a minute or two to the bake time. Reheating isn’t necessary, but a quick 5-second microwave softens them beautifully.

FAQs

Why chill the dough?

I chill it so the cookies hold their shape, develop flavor, and bake up perfectly soft.

Can I freeze the dough?

Yes, I freeze the dough balls and bake straight from frozen.

Can I skip the rum extract?

Absolutely—the cookies are delicious with or without it.

Can I use store-bought eggnog?

Yes, any eggnog works well.

Why are my cookies flat?

Warm dough spreads too much, so I make sure it’s well chilled.

Can I add more spices?

Yes, I adjust cinnamon and nutmeg to taste.

Can I reduce the sugar?

A slight reduction is fine, but the texture may change.

Can I use margarine?

I prefer real butter because it gives the best flavor and texture.

Can I make them smaller?

Yes, I simply reduce the baking time slightly.

Can I make them gluten-free?

A 1:1 gluten-free flour blend works well.

Conclusion

I love making Eggnog Snickerdoodles because they capture the warmth and nostalgia of the holidays in one soft, fragrant cookie. With creamy eggnog, cozy spices, and that classic snickerdoodle sugar coating, they always feel festive, comforting, and irresistibly seasonal. They’re the perfect addition to any holiday baking lineup.