Eggnog Snickerdoodles Recipe

With their heavenly aroma, soft centers, and irresistible spice, Eggnog Snickerdoodles are the ultimate holiday treat to bake and share. These cookies combine the festive flavors of creamy eggnog, a hint of rum, and warming nutmeg into a classic snickerdoodle base—resulting in treats so magical, one bite will have you dreaming of cozy winter nights by the fire. Whether you’ve been hunting for a new favorite cookie or just want to spread some edible cheer, these Eggnog Snickerdoodles are pure joy in every bite.

Ingredients You’ll Need

The beauty of Eggnog Snickerdoodles is in the way simple pantry ingredients come together to create something both special and memorable. Every component plays a starring role, lending exactly the right crumb, chew, or burst of flavor to your cookies.

• All-purpose flour: Provides structure; add up to 3¼ cups for a thicker, chewier cookie if you like them extra hearty.
• Cream of tartar: Gives that signature snickerdoodle tang and aids in the perfectly soft texture.
• Ground nutmeg: Essential for that subtle, spicy eggnog vibe that makes these cookies unmistakable.
• Baking soda: Helps the cookies rise and puff up beautifully for a soft, tender bite.
• Salt: Just a pinch balances the sweetness and brings out all the flavors.
• Unsalted butter: Softened but not melting; this is what makes the cookies rich and keeps them tender.
• Granulated sugar: For both the dough and the coating, adding sweetness and a classic snickerdoodle sparkle.
• Large egg and additional egg yolks: The extra yolks contribute unbeatable chewiness and flavor, mimicking the richness of eggnog.
• Rum extract: Delivers that hint of festive holiday spirit (no actual alcohol needed!), but you can use real rum if you want a grown-up twist.
• Vanilla extract: Rounds out all the flavors for a satisfyingly well-balanced cookie.
• For the sugar coating: A mix of sugar and nutmeg to coat the outside, lending a delicious crunch and that signature snickerdoodle finish.

How to Make Eggnog Snickerdoodles

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350F (180C), and line your baking sheets with parchment paper or silicone mats. This step guarantees your Eggnog Snickerdoodles bake evenly and don’t stick—because no one wants to waste a single crumb!

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, ground nutmeg, baking soda, and salt. The cream of tartar and nutmeg are especially crucial here—they infuse the cookies with that creamy, zesty eggnog magic and a light, pillow-soft texture.

Step 3: Cream the Butter and Sugar

Beat softened butter and granulated sugar together in a large bowl until creamy and light, scraping down the bowl sides for smooth, even mixing. This creaming process is where your cookies get their signature soft centers that everyone loves.

Step 4: Add Eggs and Flavorings

Beat in the whole egg, two additional egg yolks, rum extract, and vanilla extract until the mixture looks almost glossy and you no longer see any streaks of egg. All those yolks are the secret to the thick, rich, eggnog-like chew of these snickerdoodles!

Step 5: Incorporate the Dry Ingredients

Gradually mix the dry ingredients into the butter mixture, half at a time, and start with the mixer on low. The dough will get thick—you want it to hold its shape but still be pliable without sticking to your fingers. If it’s sticky, add a touch more flour, a tablespoon at a time.

Step 6: Make the Sugar-Nutmeg Coating

Whisk together the coating’s granulated sugar and nutmeg in a small bowl, then spread it onto a plate. This blend is what gives Eggnog Snickerdoodles their gorgeous, crunchy, spiced exterior.

Step 7: Shape and Coat the Cookie Dough

Use a medium cookie scoop (or about 1.5 tablespoons of dough) for each ball. Gently roll each ball in your hands, then coat it generously in the sugar-nutmeg mixture for a sparkle that’s as pretty as it is tasty.

Step 8: Arrange and Bake

Space your dough balls about 2 inches apart on the lined cookie sheets, giving them plenty of room to spread. Bake one sheet at a time, right in the middle of your oven, for 9 to 12 minutes until the tops are just set and the cookies look puffy.

Step 9: Cool and Enjoy

Let the Eggnog Snickerdoodles cool on the cookie sheet for at least 10 minutes. Trust me—this allows them to finish setting up and ensures the centers stay beautifully soft and chewy.

How to Serve Eggnog Snickerdoodles

Garnishes

A simple dusting of extra nutmeg or a tiny pinch of powdered sugar turns these cookies into a snowy, festive treat. If you’re feeling fancy, try a drizzle of white chocolate or even a tiny sprinkle of edible gold for that holiday wow factor.

Side Dishes

Nothing pairs better with Eggnog Snickerdoodles than a big mug of classic eggnog or a creamy latte. For dessert platters, these cookies are right at home with peppermint bark, chocolate-dipped pretzels, or even a scoop of cinnamon ice cream for an indulgent after-dinner delight.

Creative Ways to Present

Stack your cookies in clear gift bags tied with twine for a thoughtful homemade gift, or arrange them on a tiered tray surrounded by fresh cranberries and evergreen sprigs for an impressive holiday centerpiece. For parties, consider a “cookie sandwich bar” where guests can add ice cream or whipped cream between two Eggnog Snickerdoodles!

Make Ahead and Storage

Storing Leftovers

Keep your Eggnog Snickerdoodles fresh in an airtight container at room temperature for up to five days—their flavor develops even more after the first day! Layering parchment between them helps preserve their tender middles and prevents sticking.

Freezing

For ultimate holiday prep or future cravings, you can freeze baked cookies or unbaked dough balls. For baked cookies, cool completely and freeze in a single layer, then transfer to zip-top bags. If freezing dough, roll into balls (skip the coating at first), freeze until firm, then bag. Roll in sugar and nutmeg just before baking from frozen, adding an extra minute or two to the oven time.

Reheating

A quick 10-second zap in the microwave brings back that fresh-from-the-oven taste. If you want to re-crisp the edges, a few minutes in a 300F oven does the trick—just keep an eye so they don’t overbake.

FAQs

Can I use real rum instead of rum extract?

Absolutely! For an adult twist, swap in 1 to 2 teaspoons of dark or spiced rum in place of the extract. Just keep in mind that real rum offers a subtler flavor, so adjust the amount to your liking.

What if I don’t have cream of tartar?

Cream of tartar is traditional in snickerdoodles for that tangy bite, but if you have to substitute, use 1.5 teaspoons of baking powder in the recipe and omit both the cream of tartar and baking soda. The result will be slightly less tangy but still delicious!

Can the dough be made ahead of time?

Yes! You can chill the dough tightly wrapped for up to 48 hours before baking. Chilled dough leads to a slightly thicker, richer-tasting batch of Eggnog Snickerdoodles, so it’s great for prepping ahead.

How do I prevent my cookies from spreading too much?

Make sure your butter is just softened, not melted, and that you measure your flour carefully. If the dough feels too sticky or slack, add a tablespoon or two more flour—this helps the cookies keep their shape once in the oven.

Are Eggnog Snickerdoodles safe for kids if they contain rum extract?

Yes, rum extract is alcohol-free (or contains only minimal trace amounts), so these cookies are perfectly fine for kids and non-drinkers. If you opt for real rum, the small amount and baking time ensure almost all the alcohol cooks off.

Final Thoughts

There’s something magical about baking up a batch of Eggnog Snickerdoodles—they’re warm, comforting, and always a hit wherever you take them. If you’ve never tried making these before, now’s the perfect moment to bring some extra cheer to your kitchen and enjoy the spirit of the season, one delectable cookie at a time!

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