Eggnog snickerdoodles are soft, cinnamon-sugar-coated cookies flavored with eggnog, nutmeg, and vanilla. A little cream of tartar gives them the familiar snickerdoodle tang, while a short chill helps the dough bake into tender centers and lightly crisp edges.
Ingredients
- 2 ¾ cups (330 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 teaspoons (6 g) cream of tartar
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) fine salt
- ½ teaspoon (1 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground nutmeg, plus more for the coating if desired
- ¾ cup (170 g) unsalted butter, softened but not melted
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 1 large egg (about 50 g without the shell) and 1 large egg yolk (about 18 g), at room temperature
- ¼ cup (60 ml) eggnog, preferably full-fat, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (50 g) granulated sugar, for rolling
- 1 ½ teaspoons (4 g) ground cinnamon, for rolling
- ⅛ teaspoon (0.25 g) ground nutmeg, for rolling, optional
Instructions
- Set up and combine the dry ingredients. Take the butter, egg, yolk, and eggnog out of the refrigerator so they can lose their chill while you measure. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Breaking up any small lumps now makes it easier to mix the dough evenly later.
- Cream the butter and sugars. In a large bowl, beat the softened butter with 1 cup granulated sugar and the brown sugar for about 2 minutes, until creamy and slightly lighter in color. A hand mixer on medium speed works well; a sturdy spoon and a little elbow grease work too. The butter should hold its shape rather than look oily. If it is very soft or partly melted, the cookies may spread too much.
- Add the egg, yolk, and flavorings. Beat in the whole egg and egg yolk until incorporated, scraping the bowl once. Mix in the eggnog and vanilla. The mixture may look a little curdled when the cold eggnog meets the butter; that is usually fine. Continue with the dry ingredients rather than trying to beat it until perfectly smooth.
- Make the dough and chill it. Add the flour mixture in two additions, mixing on low just until no dry streaks remain. Stop as soon as the dough comes together; prolonged mixing can make the cookies firm. Cover the bowl and refrigerate for 45 minutes. This rest firms the butter and makes the dough easier to portion, helping the cookies keep a thicker shape as they bake.
- Heat the oven and prepare the coating. Near the end of the chill, preheat the oven to 350°F (177°C). Stir the remaining ¼ cup sugar with 1 ½ teaspoons cinnamon and the optional ⅛ teaspoon nutmeg in a small bowl. Scoop the dough into 24 portions, about 2 tablespoons or 36 g each, and roll each portion between your palms into a ball. Roll each ball in the spiced sugar until coated on all sides. Arrange 12 balls on each prepared sheet, leaving about 2 inches (5 cm) between them.
- Bake the cookies. Bake both sheets for 12 minutes, switching their positions between the upper and lower oven racks and rotating each sheet front to back halfway through. The edges should look set, while the centers may still appear soft and slightly puffed. For egg safety, USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C), checked with a food thermometer; if verifying, check the center of a thicker cookie. Avoid baking until the cookies are dark all over, since they continue to firm as they cool.
- Let them finish setting. Leave the cookies on the baking sheets for 10 minutes, then transfer them to a wire rack. They are delicate when hot, but this brief rest lets the centers settle without overbaking them. Cool completely before packing them away or stacking them in a tin.
Tips
- Measure flour gently. Spoon it into the cup and level the top rather than scooping directly from the bag, which can pack in extra flour. Too much flour makes the dough stiff and the finished cookies cakey or dry. Weighing 330 g is the most consistent option.
- Use softened, not melted, butter. Butter is ready when a finger leaves a shallow dent but does not sink through it. If it feels greasy, chill it briefly before creaming. Butter that is too cold will not blend smoothly with the sugars, while melted butter can make the cookies spread thin.
- Choose eggnog you enjoy drinking. Regular dairy eggnog gives the richest flavor and a tender texture. A store-bought non-dairy eggnog can work, but brands vary in thickness and sweetness, so the cookies may spread or taste a little different. Avoid adding extra flour unless the dough is genuinely too sticky to portion after chilling.
- Keep the spice coating fresh. Mix the rolling sugar just before using it, and add nutmeg lightly because it can overwhelm the eggnog’s milder flavor. If the sugar gets clumpy from dough, discard it rather than storing it for another batch.
Serving Suggestions
Serve these cookies at room temperature, when the edges have a gentle snap and the centers are soft. They pair naturally with coffee, black tea, or a glass of cold milk, and they make a welcome addition to a holiday cookie plate alongside plain shortbread or chocolate cookies. For a dessert plate, serve one or two with a small scoop of vanilla ice cream or a spoonful of softly whipped cream; the warm cinnamon and nutmeg flavors work well with both.
For gifting, let the cookies cool completely before packing them so trapped warmth does not create condensation. A parchment-lined tin or food-safe container keeps the cinnamon sugar from rubbing off as much as it would in a loose bag. If you are making a mixed cookie box, keep these away from very crisp cookies, since their softer texture can transfer moisture over time.
Variations
Make them extra nutmeg-forward: Add another ⅛ teaspoon (0.25 g) nutmeg to the dough, but keep the coating as written so the spice does not become bitter or overpowering. A small pinch of ground cloves can also add a holiday-style aroma, though it gives the cookies a more pronounced spice profile.
Use a different eggnog: Vanilla or lightly spiced eggnog is an easy fit. If using a thick homemade eggnog, stir it well before measuring so the liquid is even. If the eggnog contains alcohol, its flavor may be less noticeable after baking; do not add extra liquid to compensate. For a dairy-free batch, use a plain, unsweetened or lightly sweetened non-dairy eggnog and expect a modest difference in richness.
Add a simple finish: Once fully cool, drizzle the cookies with a little vanilla icing made from powdered sugar and milk, or dust them with powdered sugar. Keep any icing thin so it does not hide the cinnamon-sugar coating. You can also fold ½ cup (85 g) finely chopped white chocolate into the dough, though the cookies will be sweeter and may need a little extra space on the pan.
Storage and Reheating
Once completely cool, store baked cookies in an airtight container at room temperature for up to 4 days. A piece of parchment between layers helps protect the coating and prevents sticking. For a softer texture, keep the container sealed; for slightly crisper edges, leave the lid loosely fitted for the first day. There is no need to refrigerate the baked cookies, and refrigeration can make them feel firm.
Freeze baked cookies in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw them at room temperature for about 30 to 45 minutes. To refresh a thawed cookie, warm it in a 300°F (150°C) oven for 3 to 4 minutes, then let it cool briefly; the microwave can soften it quickly, but may make it chewy rather than crisp at the edges.
The unbaked dough can be covered and refrigerated for up to 24 hours. For longer storage, shape the dough into balls and freeze them on a tray until firm, then transfer them to a freezer bag for up to 2 months. Bake from frozen at 350°F (177°C), adding about 2 to 3 minutes and checking that the edges set. Do not leave dough containing raw egg at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Cover the bowl and refrigerate the dough for up to 24 hours. It may become quite firm, so let it sit at room temperature for about 10 minutes if it is too hard to scoop. You can also freeze shaped dough balls; bake them straight from the freezer and allow a few extra minutes in the oven.
Why did my cookies spread too much?
The usual causes are butter that was too warm, dough that did not chill long enough, or flour that was undermeasured. Check that the oven is fully preheated and that the baking sheets are cool before adding a second round. If the dough still seems loose after its 45-minute chill, refrigerate it for another 15 minutes instead of mixing in a large amount of flour.
Can I make these without cream of tartar?
Cream of tartar gives snickerdoodles their characteristic mild tang and works with baking soda to leaven the dough. If you do not have it, you can substitute 2 teaspoons (10 g) baking powder for the cream of tartar and baking soda together. The cookies will still bake, but their flavor and texture will be less like classic snickerdoodles.
Can I use salted butter?
Yes. Use the same ¾ cup (170 g) salted butter and leave out the ½ teaspoon salt in the recipe. Salt levels vary by brand, so the flavor may be a little saltier or less salty than the original version, but the dough should otherwise behave normally.
How can I tell when the cookies are done?
Look for edges that have lost their wet shine and look set, with centers that are still soft and slightly puffy. They should not be deeply browned. The cookies firm as they rest on the hot pan, so pulling them at this stage helps preserve a tender middle. If your oven browns unevenly, use the rack swap in the instructions and check a minute early.
Can I make smaller cookies?
Yes. Portion the dough into 1-tablespoon balls for smaller cookies, leaving about 1½ inches (4 cm) between them. Start checking after 9 minutes; the exact time depends on your oven and the dough’s temperature. The yield will be higher than 24, and the smaller cookies will usually have a little less contrast between their edges and centers.
Related
- Pork Schnitzel with Mushroom Gravy, Made from Scratch
- South African Chicken à la King With Peppers and Mushrooms
- Welsh Rarebit Recipe: A Classic Welsh Cheese Toast
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).