Eggnog Snickerdoodles (Soft, Cinnamon-Sugar, With Real Eggnog)

Eggnog snickerdoodles take everything you love about a classic snickerdoodle — soft centers, crinkly tops, and a cinnamon-sugar crust — and give it a holiday twist with real eggnog and nutmeg in the dough. The cookies stay thick and pillowy, the spice tastes like Christmas morning, and an optional eggnog drizzle makes them gift-box ready. They are the cookie to bake when the eggnog carton is open and the cookie swap list is long.

For more holiday baking, try Cardamom Chai Cookies and Chewy Chocolate Chip Cookies alongside this batch.

Why This Recipe Works

• Eggnog replaces milk for flavor: It adds richness, spice, and a subtle custardy note without thinning the dough.
• Cream of tartar keeps them tangy: It gives snickerdoodles their signature slight tang and chewy, crinkled top.
• A short chill prevents spreading: Fifteen minutes in the fridge keeps the cookies thick instead of flat.
• Cinnamon-sugar does double duty: The coating adds crunch outside while the nutmeg-spiced dough stays soft inside.

Ingredients

• 2 3/4 cups (345 g) all-purpose flour
• 2 teaspoons (8 g) cream of tartar
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (3 g) fine salt
• 1/2 teaspoon (1 g) ground nutmeg
• 1 cup (227 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs
• 1/4 cup (60 ml) eggnog
• 1 teaspoon (5 ml) vanilla extract
• 1/4 cup (50 g) granulated sugar + 1 tablespoon (8 g) ground cinnamon, for rolling

(full list in card)

Photo note: the photos show classic cinnamon-sugar snickerdoodles; the eggnog in this recipe is in the dough and is not visible as a separate ingredient.

How to Make Eggnog Snickerdoodles

Step 1: Whisk the dry ingredients

Whisk together the flour, cream of tartar, baking soda, salt, and nutmeg in a medium bowl. Set it aside while you cream the butter and sugar.

Step 2: Cream, then add the wet ingredients

Beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the eggnog and vanilla, mixing just until combined.

Step 3: Mix, chill, and roll

Add the dry ingredients and mix on low just until no flour streaks remain. Chill the dough for 15 minutes. Roll tablespoon-sized balls in the cinnamon-sugar mixture and place them 2 inches (5 cm) apart on parchment-lined baking sheets.

Step 4: Bake until just set

Bake at 350°F (175°C) for 9 to 11 minutes, until the edges are set but the centers still look slightly soft. Cool on the sheet for 5 minutes, then transfer to a rack. Drizzle with eggnog icing if you like, once fully cooled.

Tips

• Do not skip the cream of tartar: It is what makes a snickerdoodle taste like a snickerdoodle instead of a plain sugar cookie.
• Pull them early: Snickerdoodles firm up as they cool, so slightly soft centers give the best chewy texture.
• Use full-fat eggnog: Light or low-fat eggnog gives less flavor and a drier crumb.
• Roll generously: A thick cinnamon-sugar coat is the whole point — roll each ball twice if the first coat looks thin.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 2 months. Thaw at room temperature for 30 minutes. If iced, let the drizzle set completely before stacking.

Frequently Asked Questions

Can I use store-bought eggnog?

Yes. Store-bought eggnog works perfectly here. Use full-fat eggnog for the richest flavor, and skip any extra nutmeg if your eggnog is already heavily spiced.

Why are my snickerdoodles flat?

Warm dough and too little flour are the usual causes. Chill the dough for the full 15 minutes, measure flour by spooning and leveling, and bake one test cookie first.

Do I need the eggnog drizzle?

No, the cookies are complete without it. The drizzle adds extra eggnog flavor and a pretty finish for gifting, but the cinnamon-sugar coating carries the holiday flavor on its own.

Can I make the dough ahead?

Yes. Refrigerate the dough for up to 2 days or freeze rolled, uncoated balls for up to 1 month. Roll frozen balls in cinnamon-sugar and add 1 to 2 minutes to the bake time.

Photo Credits

Second image: “Pile of snickerdoodles” by jim Winstead, CC BY 2.0 — https://commons.wikimedia.org/wiki/File:Pile_of_snickerdoodles.jpg (primary photo: “Snickerdoodles” by EvanProdromou, CC0, no attribution required).