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Eggnog Snickerdoodles

Eggnog Snickerdoodles are chewy and cinnamon-spiced just like regular snickerdoodles, with a hint of eggnog flavor! They’re perfect for the Christmas season.

Eggnog Snickerdoodles

Eggnog is one of my favorite holiday flavors, and I love the chance to bake with it.  With the flavors of nutmeg and rum, it’s the perfect addition to anything from cake and cinnamon rolls, and biscotti and coffee cake.  It’s also very simple to make baked goods with eggnog flavor, as in many recipes you can just replace milk with eggnog. Since I’ve made a handful of eggnog baked goods, I decided I need to try eggnog cookies!  In particular, Eggnog Snickerdoodles.  

These cookies have the same chewy texture as a classic snickerdoodle cookie, and are soft and tender throughout the middle, with just a little bit of crisp along the edges.  The addition of eggnog and nutmeg in the dough gives them an unmistakable eggnog flavor and, just like traditional snickerdoodles, they are rolled in sugar before they are baked.  While regular snickerdoodles are rolled in a combination of sugar and cinnamon, I replaced the cinnamon with nutmeg for even more eggnog flavor! 

Once you make the dough, I have you to chill it for at least 30 minutes.  I actually chilled mine overnight, both times I tested this recipe, ensuring the dough was chilled throughout.  This keeps the dough from spreading too much and makes sure they stay soft and pillowy!  

Eggnog Snickerdoodles

The last step is, of course, baking the cookies.  After getting rolled in the sugar and nutmeg mixture, they are baked for 8-9 minutes.  They might seem slightly underbaked in the middle, but that is okay! They will set up and remain super soft and chewy – exactly what you want in a snickerdoodle.

These Eggnog Snickerdoodles would be the perfect addition to a Christmas cookie platter.  Who doesn’t love the flavor of eggnog…especially in a cookie?!

Like this recipe? Check these out, too!

Eggnog Sugar Cookie Bars

Ginger Molasses Sandwich Cookies with Eggnog Buttercream

Eggnog Coffee Cake

Brown Butter Eggnog Cinnamon Rolls

Eggnog Cookies with Eggnog Icing from Spend with Pennies


Eggnog Snickerdoodles

Eggnog Snickerdoodles

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes


  • 2 1/4 cups all-purpose unbleached flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1/3 cup eggnog
  • 1/2 tsp pure vanilla extract

For the cinnamon sugar:

  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


  • In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, beat together the butter, sugar, and brown sugar until light and fluffy, about 2 minutes.
  • Add the egg and beat until well combined.
  • Add the eggnog and vanilla, beating until combined.
  • Add the flour mixture, beating until combined, scraping down the sides of the bowl as needed.
  • Cover and refrigerate for at least 30 minutes, or up to overnight.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper. 
    In a small bowl, mix togeher the sugar, cinnamon, and nutmeg.
  • Form the dough into approximately 1” dough balls and roll in cinnamon sugar mixture. Place on the prepared baking sheet, about 2” apart. 
  • Bake in the preheated oven for 8-9 minutes, until slightly golden on the edges and still soft in the middle.  Don’t overbake! These might still seem slightly underdone in the middle but they will set up.
  • Cool and enjoy!
  • Store in an airtight container for up to 1 week, or freeze for 2-3 months. 
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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    1. Hi Carolyn,
      Thank you for pointing this out – I must have skipped that part when copying it over from my recipe notebook 🙂 I have updated the recipe!

    1. Hi Elizabeth,
      This makes approximately 24-30 cookies, depending on how large your cookie balls are. I would double the recipe and enjoy some leftovers 🙂