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Eggnog Snickerdoodles

Prep Time15 mins
Cook Time30 mins
Chill Time30 mins
Total Time1 hr 15 mins


  • 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.