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Soft & Spiced Eggnog Snickerdoodle Cookies

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These soft and spiced eggnog snickerdoodle cookies are quick, easy, and perfect for holiday cookie swaps. Made with eggnog, rum extract, and a generous cinnamon-sugar coating, they have a cloud-like texture and warm, nostalgic flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ⅓ cup full-fat eggnog
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat softened butter and 1 ½ cups granulated sugar together until light and fluffy, about 3-4 minutes on medium speed. Scrape down sides halfway through.
  3. Beat in eggnog, egg, vanilla extract, and rum extract until well combined. Mixture may look slightly curdled.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon until evenly distributed.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small bowl, mix together ¼ cup granulated sugar, 2 tablespoons cinnamon, and ½ teaspoon nutmeg for the coating.
  7. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into smooth balls.
  8. Roll each dough ball in the cinnamon-sugar mixture until completely coated.
  9. Place coated dough balls about 2 inches apart on prepared baking sheets.
  10. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft and puffy.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and puffy texture. For softer cookies, bake toward the shorter end of the time range. If dough is too sticky, chill for 15-20 minutes. Double the coating for a thicker, crunchier crust. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, soft snickerdoodle, holiday cookies, eggnog cookies, cinnamon sugar cookies, easy Christmas cookies

Find it online: https://spoonmira.com/soft-and-spiced-eggnog-snickerdoodle-cookies-easy-holiday-recipe/